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Buckwheat Crepes

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Buckwheat Crepes are thin, tender pancakes with a deliciously nutty flavor that pair perfectly with both sweet and savory fillings. They’re simple to prepare and make a versatile choice for breakfast, brunch, lunch, or dessert.

Ingredients

  • 1 cup buckwheat flour
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 2 cups milk
  • 2 tablespoons melted butter, plus more for the pan
  • 1 tablespoon maple syrup or sugar (optional, for sweet crepes)
  • 1 teaspoon vanilla extract (optional)
  • 1/4 teaspoon salt

Instructions

  1. Whisk together the buckwheat flour, all-purpose flour, and salt in a large bowl.
  2. In a separate bowl, beat the eggs with the milk, melted butter, maple syrup, and vanilla extract if making sweet crepes.
  3. Gradually pour the wet ingredients into the dry ingredients while whisking until the batter is smooth.
  4. Let the batter rest for 20 to 30 minutes to hydrate the flour and improve the texture.
  5. Lightly grease a nonstick skillet or crepe pan and heat over medium heat.
  6. Pour a small amount of batter into the center of the pan and quickly swirl to form a thin, even layer.
  7. Cook until the edges begin to lift, then flip and cook the second side for about 30 seconds.
  8. Transfer the cooked crepe to a plate and repeat with the remaining batter.
  9. Serve warm with your favorite sweet or savory fillings.

Notes

  • Omit the maple syrup and vanilla for savory crepes.
  • Fill with mushrooms, spinach, and cheese for a hearty meal.
  • Try chocolate hazelnut spread and sliced bananas for a sweet variation.
  • Top with fresh berries and whipped cream for brunch.
  • Substitute part of the milk with oat or almond milk if desired.
  • Store refrigerated for up to 3 days or freeze for up to 2 months with parchment paper between each crepe.

Nutrition

Find it online: https://thefamilycooking.com/buckwheat-crepes/