Buckwheat Crepes with Thyme Cream Tomatoes
Ingredients
- 1 cup buckwheat flour
- 1 cup whole wheat or all-purpose flour
- 1/2 teaspoon salt
- 3 eggs, lightly beaten
- 2 cups buttermilk or milk
- 2 tablespoons grapeseed oil or other cooking oil
- 2 tablespoons clarified butter, melted, for frying
- 2 tablespoons butter
- 4 medium tomatoes, halved horizontally
- Handful chopped fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 1/2 cup cream
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