Buckwheat Crepes Recipe

Buckwheat crepes
Lisa Hubbard / Getty Images
Ratings (4)
  • Total: 2 hrs 35 mins
  • Prep: 2 hrs 5 mins
  • Cook: 30 mins
  • Yield: 10 crepes (10 servings)
Nutritional Guidelines (per serving)
185 Calories
9g Fat
20g Carbs
8g Protein
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Nutrition Facts
Servings: 10 crepes (10 servings)
Amount per serving
Calories 185
% Daily Value*
Total Fat 9g 11%
Saturated Fat 4g 21%
Cholesterol 81mg 27%
Sodium 210mg 9%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 7%
Protein 8g
Calcium 141mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These crepes from Brittany are used for main dish and savory breakfast fillings. Tomatoes and spinach or thinly sliced ham with shaved cheese are both popular options to use along with this recipe.

Ingredients

  • 3/4 cup plus 1 tablespoon buckwheat flour
  • 1/3 cup all-purpose flour
  • 1 2/3 cup milk
  • 3 eggs
  • 2 tablespoons butter, melted
  • 1/4 teaspoon salt

Steps to Make It

Whisk all the ingredients vigorously until the crepe batter is completely smooth; allow it to rest in the refrigerator for 2 hours before making into crepes.

Melt a little butter in a crepe pan or large skillet over low-medium heat. Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm. Repeat with the remaining batter.

Makes 10 servings.