Buckwheat Crêpes with Peach Raspberry Compote

Buckwheat Crêpes with Peach Raspberry Compote

Claire Bullen

There are so many reasons to love crêpes. Though beefy buttermilk pancakes have their place at the breakfast table, I find that I often turn to crêpes when I want a meal that's a little bit lighter but no less satisfying. While traditional American pancakes really go best with butter and syrup, it's the thinness of a crêpe that makes it so versatile. For something simple, you can drizzle them with freshly squeezed lemon juice and top with a sprinkling of sugar; they're also delicious when stuffed with filling and folded into a triangle, whether you're craving something sweet (like nutella with banana), or prefer something savory (like chicken, cherry tomatoes, and pesto).

These particular crêpes were made with healthy carbs in mind. They're low in sugar, their white flour has been replaced with a mixture of whole-wheat and buckwheat flours, and the accompanying peach compote prominently features a fruit that's known for being a healthy carb. For dieters and non-dieters alike, these crêpes should guiltlessly hit the spot for breakfast, an afternoon snack, or an after-dinner dessert.

Click here to see 7 Satisfying Low-Carb Recipes.


For the crêpes:

Combine the first 5 ingredients in a bowl and mix to incorporate. Set aside.

In a large bowl, combine the milk and water. Add the eggs and vanilla extract and whisk to incorporate. Melt 1 tablespoon of the butter and add to the liquid ingredients, whisking to incorporate.

Add the dry ingredients to the wet ingredients. Whisk briefly until the batter just comes together. Cover the batter and let it sit in the fridge for at least 1 hour (can be refrigerated overnight).

To make the crêpes, heat a 9- or 10-inch skillet over medium heat. Add about ½ tablespoon of butter to the skillet. After the skillet is hot and the butter has melted, scoop ¼ cup of batter into the skillet. While pouring in the batter, hold the skillet and turn so that the batter covers the bottom of the skillet in a single, thin, circular layer. Place the skillet back over the heat.

Cook over medium heat for approximately 1 minute. The crêpe will be ready to flip when it begins to look drier and when the edges are easily separted from the skillet by a spatula. To flip, ease a spatula or knife under the crêpe and gently turn, holding the skillet at an angle and easing the crêpe to the edge before jerking the skillet towards you, causing the crêpe to flip. Once flipped, the crêpe should cook for approximately 30 more seconds, after which it can be removed from the skillet to a waiting plate. Either tent the plate with foil or place in the oven at very low (between 100-200 degrees) heat, covered with waxed paper to prevent the crêpe from drying. Repeat until all of the batter is used up, adding approximately ½ tablespoon butter to the skillet and letting it melt before cooking each crêpe.

For the compote:

Add the peaches and raspberries to a saucepan and drizzle the agave nectar over the fruit. Add the vanilla, orange blossom water, and cardamom. Over medium heat, cook the compote, stirring occasionally, until the peaches have become very soft and the raspberries have melted down, and the entire mixture is thick and liquidy. The compote will cook for approximately 25-30 minutes.

To serve, either add about ½ cup of the compote to each crêpe in a thin line and roll, or spoon the compote across half of the crêpe and fold in half twice, so that the crêpe resembles a triangle. Garnish with fresh mint.


Calories per serving:

371 calories

Dietary restrictions:

Balanced, High Fiber Vegetarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 16g 25%
  • Carbs 50g 17%
  • Saturated 9g 44%
  • Fiber 8g 31%
  • Trans 1g
  • Sugars 24g
  • Monounsaturated 4g
  • Polyunsaturated 2g
  • Protein 10g 21%
  • Cholesterol 127mg 42%
  • Sodium 298mg 12%
  • Calcium 187mg 19%
  • Magnesium 88mg 22%
  • Potassium 580mg 17%
  • Iron 2mg 13%
  • Zinc 2mg 12%
  • Phosphorus 353mg 50%
  • Vitamin A 187µg 21%
  • Vitamin C 18mg 30%
  • Thiamin (B1) 0mg 14%
  • Riboflavin (B2) 0mg 19%
  • Niacin (B3) 3mg 16%
  • Vitamin B6 0mg 13%
  • Folic Acid (B9) 42µg 10%
  • Vitamin B12 0µg 8%
  • Vitamin D 1µg 0%
  • Vitamin E 2mg 11%
  • Vitamin K 9µg 11%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.