Tartine’s buckwheat crêpe for every occasion

Perfect for breakfast, lunch or dinner, these buckwheat crêpes are just one of the many recipes for the modern, everyday home cook in Elisabeth Prueitt's latest book, "Tartine All Day."

Long before anyone realized that gluten-sensitivity was an autoimmune disorder, Elisabeth Prueitt endured the daily discomfort of developing pastry recipes that would turn Tartine Bakery & Cafe into San Francisco’s most popular destination for the carb-loving, all-day brunch crowd. It wasn’t until she switched to naturally leavened breads made from heirloom grains that her symptoms finally subsided. More than a decade later, she and her husband, Chad Robertson, are expanding to a fourth Bay Area location, with their largest retail operation yet coming to Downtown LA’s Arts District later this year.

Prueitt’s latest cookbook, “Tartine All Day,” is a collection of favorite recipes and simple techniques adapted for the modern, everyday home cook. Recipes like her modified crêpes — or Breton galettes, as they’re called in France — substitute gluten-free buckwheat flour in the place of white flour. The result is an earthier, more flavorful crêpe with a subtle bite. In Brittany, you’ll find vendors and bakeries that sell galettes filled with savory variations on the ham and Gruyère classic topped with a runny egg. But since we’re on this side of the pond, there’s no need to limit yourself to salty ingredients. Prueitt says buckwheat flour pairs just as well with sweets, so try it with “melted chocolate, sautéed apples, or pastry cream with raspberries and figs.”