kalanamak > wrote:

> Steve Pope wrote:
> > I don't have a recipe, but crepes for savory dishes are
> > normally made from buckwheat flour.

It used to be so, a century or so ago. Nowadays, buckwheat crêpes are
generally made only in Brittany or at places run by the Bretons, where
they are called galettes (or crêpes bretonnes, or galettes de
sarrasin/blé noir). Crêpes, as such, sweet or savoury, are generally
made with wheat flour now, even in Brittany.

> I'm rusty on this, but isn't that a blini, and don't blinis have yeast?

Rem acu tetigisti, except it is "bliny" (plural); the singular is
"blin". Bliny can also be made with wheat flour or a mixture of wheat
and buckwheat, with millet, or with semolina.

Here is a recipe for French crêpes made with a mixture of buckwheat and
wheat, by David Lebovitz. It appears to be a decidely non-traditional
recipe, especially as there is also sugar present.

<http://www.davidlebovitz.com/archives/2007/07/planet_of_the_c_1.html>

Victor