When I first tried a classic version of vinegar chicken in Tours, France, I wished it was tangier. So, back home, I add a hefty amount of Banyuls wine vinegar to the sauce. I just love the way the vinegar froths up when you add it to the pan. I finish the chicken in the sauce to infuse it with extra flavor 🙂
Unlike wheat flour crêpes, I can’t see making a practice of rolling up a buckwheat crêpe and just popping it into my mouth plain. The buckwheat gives these a much stronger flavor, and really need to be part of a larger plan.