Pates et Traditions’ Buckwheat Crepes

This charming Williamsburg creperie has over 24 savory crepe options, but what sets them apart from traditional, white-flour crepes is that they’re made with 100% organic buckwheat flour.  That’s the way they make them in Breton, France, where they call them galettes.  Ground from buckwheat seeds, they taste bold and slightly bitter, with a dark whisper of mushroom.  We haven’t even gotten to fillings, like bacon, onions, eggplant, or potatoes.  And with fall options like the Bergere Crepe with goat cheese, swiss, fig, honey, caramelized onions, and rosemary, we can pretty much guarantee you’ll find something  to love.  Perhaps Trois Fromages with potatoes, camembert, roquefort and goat, or the Sultan with chicken, bacon, cumin and cream.   And there’s plenty of sweet buckwheat crepe offerings, so you can get your whole grains for dessert, too. Try the Bananas Flambe Crepe or Orange Suzette.