Buckwheat Crepes
Buckwheat crepes have a deep, slightly nutty flavour and a handsome grey-brown colour with dark lace around the edges. We make them with buckwheat flour only, so they are wheat-free, and an hour's rest turns the batter supple and easy to handle. Sour cream is the simplest way to serve them, but mushrooms or egg and cheese are just as good.
- Prep
- 15 min
- Cook
- 30 min
- Rest
- 1 h
- Total
- 1 h 45 min
- Servings
- 4
- Level
- Easy
- Per serving
- 340 kcal
Ingredients
Makes: about 12 crepes (24 cm / 9 1/2 in)
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
-
Step 1: Mix the dry ingredients
In a bowl, mix the buckwheat flour, salt and sugar and make a well in the centre.
-
Step 2: Make a thick batter
Crack the eggs into the well, pour in 200 ml of the milk and blend to a thick, smooth batter with no lumps. No blender? Whisk from the centre outwards.
-
Step 3: Thin the batter
Gradually whisk in the rest of the milk and the water, then the melted butter.
-
Step 4: Rest the batter
Cover and leave for 1 hour at room temperature or overnight in the fridge. The buckwheat flour swells, so the crepes will not tear. Stir before cooking: it should be like single cream — if it has thickened, add 2–3 tbsp water.
-
Step 5: Heat the pan
Heat a 24 cm (9 1/2 in) frying pan over medium-high heat and grease it with butter.
-
Step 6: Cook the crepes
Pour in about 60 ml batter and quickly swirl it over the base. Cook for 1 1/2–2 minutes, until the edges are crisp, brown and lifting from the pan, then flip and cook for 30–45 seconds more.
-
Step 7: Serve with sour cream
Fold the crepes into quarters and serve warm with sour cream or your favourite filling.
Tips & variations
-
Tip
Buckwheat is naturally gluten-free, but if that matters to you, buy flour labelled gluten-free — it is often milled on the same lines as wheat.
-
Variation
For a savoury version, scatter grated cheese over a crepe in the pan, crack an egg in the middle, fold the edges into a square and cover until the white sets.
-
Tip
Buckwheat crepes are less stretchy than wheat ones, so be patient: flip only when the edges lift away from the pan by themselves.
-
Storage
Keep covered in the fridge for up to 2 days. Reheat in a dry pan for 20 seconds per side.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 340 kcal | 1,360 kcal |
| Protein | 12 g | 48 g |
| Fat | 15 g | 60 g |
| Carbohydrates | 40 g | 160 g |
Approximate values calculated from standard ingredient data.
Cooked it? Rate the recipe
No ratings yet — yours will be the first.
