Buckwheat Crepes Recipe

This rustic Buckwheat Crepes recipe is made with earthy buckwheat flour, rich melted butter, fresh eggs, and a splash of whole milk. The result is a tender, nutty pancake with delicate, lacy edges and a soft, pliable texture ready to hold savory fillings. It is the perfect foundation for a sophisticated weekend brunch or a light, French-inspired dinner that transports the whole family to Brittany.

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Buckwheat Crepes Ingredients

For the Crepes:

• 2/3 cup buckwheat flour: Provides the signature earthy, nutty flavor and dark flecks.
• 1/3 cup all-purpose flour: Helps bind the batter for a lighter texture than 100% buckwheat.
• 5 tablespoons unsalted butter: Melted, plus extra for the skillet to create crisp edges.
• 1 3/4 cups whole milk: For a rich, creamy batter.
• 3 large eggs: Acts as the binder to keep the thin pancakes intact.
• 1/2 teaspoon salt: Enhances the savory notes.
• 1/4 cup chopped fresh parsley (optional): Adds a pop of color and freshness to the batter.

Filling Options (See instructions below):

• Sweet Onion Filling
• Sautéed Spinach Filling
• Creamy Mushroom Filling
• Citrus Shrimp Filling

How To Make Buckwheat Crepes Recipe

1. Blend the batter: First, melt the 5 tablespoons of butter in your 8-inch nonstick skillet (this seasons the pan too). In a blender, combine the melted butter, buckwheat flour, all-purpose flour, milk, eggs, and salt. Process on high until the mixture is completely smooth and the color of coffee with cream. [Visual]
2. Rest the batter: This is the most crucial step. Let the batter rest at room temperature for at least 1 hour, or overnight in the fridge. This allows the flour to hydrate fully and the gluten to relax, ensuring tender rather than rubbery crepes. Stir in the parsley just before cooking if using.
3. Heat the skillet: Preheat your oven to 300 degrees F to keep the finished crepes warm. Heat the skillet over medium heat. To test it, flick a drop of water onto the surface; it should sizzle and evaporate immediately. Lightly butter the pan. [Visual]
4. Swirl and cook: Pour a scant 1/3 cup of batter into the center of the pan and immediately lift and swirl the pan in a circular motion to coat the bottom evenly. Cook for about 2 minutes. The edges will become lace-like and pull away from the sides, and the bottom should be a golden brown.
5. Flip and finish: Carefully slide a rubber spatula under the crepe and flip it over. Cook the second side for just 30 seconds until spotted with brown. Transfer to a plate. [Visual]
6. Stack and warm: Repeat with the remaining batter, brushing the pan with butter as needed. Stack the finished crepes on a plate. Once done, wrap the stack in a damp dish towel and place them in the warm oven for 10 minutes to stay soft before filling.

Gourmet Filling Options

• Sweet Onion: Sauté sliced onions and thyme in butter over medium-low heat for 20 minutes until caramelized and meltingly soft.
• Sautéed Spinach: Quickly wilt fresh spinach in olive oil over medium-high heat (about 4 minutes). Season with salt and pepper.
• Creamy Mushroom: Sauté chopped wild mushrooms and thyme in butter until golden (10 minutes). Stir in heavy cream and parsley to create a rich sauce.
• Citrus Shrimp: Sauté shrimp with lemon zest and tarragon in butter until pink. Deglaze with white wine and a squeeze of lemon juice, then mount with cold butter for a glossy sauce.

Recipe Tips

• Why resting matters: If you skip the resting hour, your crepes may tear easily and taste floury. The rest allows the buckwheat to soften and creates a sturdier emulsion.
• The first crepe rule: The first crepe is almost always a throwaway. It seasons the pan and helps you gauge the heat level. Don’t be discouraged if it’s messy!
• Butter management: If your crepes look too dry or pale, brush the pan with a little more butter between every second or third crepe.
• Room temperature ingredients: Having your milk and eggs at room temperature helps them emulsify with the melted butter without clumping.

What To Serve With Buckwheat Crepes

• Dry Cider: A traditional dry French hard cider is the classic pairing for savory galettes (buckwheat crepes).
• Green Salad: A simple salad with vinaigrette cuts through the richness of the butter and cheese fillings.
• Poached Eggs: Top your filled crepe with a poached or sunny-side-up egg for a complete breakfast.
• Gruyère Cheese: Regardless of the filling you choose, a sprinkle of grated Gruyère or Emmental is always a welcome addition.

How To Store Buckwheat Crepes

• Refrigerate: Stack the cooled crepes with layers of parchment paper or wax paper between them to prevent sticking. Wrap the stack tightly in plastic wrap or foil. They will keep in the refrigerator for up to 3 days.
• Reheat: To reheat, wrap the stack of crepes in foil and place them in a 300°F oven for 10-15 minutes. Alternatively, heat individual crepes in a dry skillet over medium heat for 30 seconds per side.
• Freeze: Wrap the parchment-separated stack in plastic wrap, then place it in a heavy-duty freezer bag. They can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Buckwheat Crepes Nutrition Facts

• Calories: 180 kcal
• Fat: 10g
• Carbohydrates: 16g
• Protein: 6g
• Fiber: 1g

Nutrition information is estimated per plain crepe (without filling).

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