Buckwheat Crêpes
Buckwheat Crêpes are a deliciously versatile dish that can transport you straight to a charming French café with every bite. Perfect for breakfast, brunch, or dessert, these crêpes boast a nutty flavor and are easily customizable with sweet or savory fillings. Whether served with fresh fruits and whipped cream or filled with sautéed vegetables and cheese, they promise to impress your friends and family. Enjoy this simple recipe that guarantees restaurant-quality results right at home!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 5 servings 1x
- Category: Breakfast/Brunch
- Method: Frying
- Cuisine: French
Ingredients
Scale
- 1 cup buckwheat flour
- 2 large eggs
- 1 cup whole milk (or dairy-free alternative)
- 1/4 tsp salt
- 2 tbsp unsalted butter (melted)
- 1 tbsp sugar (optional for sweet crêpes)
Instructions
- In a large bowl, whisk together buckwheat flour, eggs, and milk until smooth.
- Stir in salt and melted butter. For sweet crêpes, add sugar.
- Let the batter rest at room temperature for 30 minutes.
- Heat a non-stick skillet over medium heat and melt a small amount of butter.
- Pour about 1/4 cup batter into the skillet, swirling to create a thin layer.
- Cook for 2-3 minutes until edges lift slightly; flip and cook for an additional minute.
- Repeat with remaining batter, adding butter between each crêpe.
Nutrition
- Serving Size: 1 crêpe (50g)
- Calories: 152
- Sugar: 1g
- Sodium: 140mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Experiment with fillings like Nutella, berries, sautéed mushrooms, or spinach to suit your taste. Leftover crêpes can be stored in an airtight container in the fridge for up to three days or frozen for two months.