Victor Sack > 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.

As usual, I am clinging to a view of the world mired in the past.

Thanks for the update.

Steve