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Savory Buckwheat Crêpes

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


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.


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


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.