Savory Buckwheat Crêpes

Make your crêpes using buckwheat flour for a nuttier, deeper flavor
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Buckwheat Crepes

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Fill these buckwheat crêpes with whatever you fancy: We love a combination of ham, cheese, arugula, and a fried egg.

This recipe is courtesy of King Arthur Flour.

10
Servings
50
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Cup  buckwheat flour
  • 3/4  Teaspoons  salt
  • large eggs
  • 1  Cup  milk
  • 1  Tablespoon  unsalted butter, melted
  • 1/4  Cup  water
  • Toppings, as desired

Directions

Combine the flour, salt, eggs, milk, and melted butter in a blender, and blend until smooth.

Cover batter and let rest in the refrigerator for at least 2 hours.

When you’re ready to cook the crêpes, thin the batter with water, until it reaches your desired consistency.

Heat a non-stick skillet over medium-high heat. Lightly grease the pan with butter or oil, then pour in enough batter to coat the bottom of the pan — swirling the pan as you pour in the batter will help ensure an even coating.

Cook the crêpe for 1-2 minutes on the first side, until it’s golden and lifts easily from the pan. Flip it over and cook for 1-2 minutes on the other side.

Transfer cooked crêpes to a plate, stacking them one on top of the other, and covering them with a towel while you cook the remaining batter.

Fill as desired, and serve warm.

Nutritional Facts

Total Fat
1g
1%
Sugar
1g
1%
Carbohydrate, by difference
8g
6%
Protein
2g
4%
Vitamin A, RAE
20µg
3%
Calcium, Ca
32mg
3%
Choline, total
5mg
1%
Fiber, total dietary
1g
4%
Folate, total
6µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
16mg
5%
Phosphorus, P
49mg
7%
Selenium, Se
1µg
2%
Sodium, Na
18mg
1%
Water
35g
1%

Buckwheat Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Buckwheat Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.