4 ratings

Buckwheat Crêpes with Peach Raspberry Compote


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:

  • ½ cup buckwheat flour
  • ½ cup whole-wheat flour
  • 1 teaspoon baking powder
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • ¾ cup 2-percent milk
  • ¼ cup water
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 4 tablespoons butter

For the compote:

  • 4 white peaches, peeled, pitted, and sliced into thin wedges
  • 1 cup raspberries
  • 1 tablespoon agave nectar
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange blossom water
  • ½ teaspoon ground cardamom
  • Fresh mint leaves, for garnish


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.