Go Back
–+ servings
A plate of buckwheat crepes folded in quarters, accompanied by a red mug of tea with a tea bag string hanging out, a knife, and a striped napkin on a light textured table surface.
Print Recipe
5 from 1 vote

Buckwheat Crepes

Delicate but sturdy crepes with a nutty flavor, perfect for both savory and sweet fillings - a versatile base for countless meal options.
Prep Time10 minutes
Cook Time15 minutes
Refrigeration Time2 hours
Total Time2 hours 25 minutes
Course: Breads and Quick Breads, Breakfast
Cuisine: French
Keyword: baby shower, Christmas morning, Mother's Day
Servings: 10 crepes
Author: Marissa Stevens

Ingredients

  • 3 large eggs
  • 1 1/4 cups milk whole milk or 2%, up to 1 1/3 cup for thinner crepes
  • 2 tablespoons melted butter
  • 2/3 cup buckwheat flour 80g
  • 1/2 cup oat flour 60g
  • 1 teaspoon kosher salt (recipe note #1)
  • avocado oil or other neutral oil, for coating pan (see recipe note #2)

Instructions

  • Add eggs, milk, melted butter, buckwheat flour, oat flour and salt to a blender pitcher; pulse a few times to combine and then blend until smooth, 30 to 60 seconds, scraping down sides with a rubber spatula as needed. Pour into bowl and cover tightly; refrigerate for at least 2 hours and ideally overnight. (Recipe note #3)
  • When ready to cook buckwheat crepes, remove batter from refrigerator and stir well to combine.
  • Place a clean plate near cooktop and heat a 9 or 10-inch non-stick skillet or carbon steel crepe pan over medium heat until hot. Brush a thin layer of oil on bottom of pan. Scoop 1/4 cup of batter into center of pan; tilt and swirl pan to spread batter in a thin, even layer. Cook 30 to 60 seconds, until top appears dry and bottom is lightly browned (Recipe Note #3). Carefully flip crepe with thin spatula and cook 20 to 30 seconds more or until lightly browned. Transfer to plate. Repeat with remaining batter, stacking crepes as you go (stirring batter occasionally as needed). (Recipe Note #5)
  • Serve as desired. (See Recipe Note #6 for how to make Galette Complète.)

Video

Notes

  1. Note that I use Diamond Crystal brand which is about half as salty by volume as other brands (namely Morton).
  2. Oil is a convenient alternative to butter when making crepes as butter has a tendency to burn. If you want to use butter, be sure to clarify it first so it has a higher smoke point. See this post on how to clarify butter.
  3. Refrigerating the batter before cooking is an important step as it allows the buckwheat flour to absorb the liquid ingredients.
  4. Crepes will cook more quickly as you go, so keep an eye on them and carefully turn once they look dry on top. Adjust the heat as needed to keep the crepes from cooking too quickly / slowly.
  5. Transfer cooked, unfilled crepes, stacked between sheets of parchment paper to a sealable plastic bag and store up to 2 days in the refrigerator or freeze for up to 1 month. Thaw frozen crepes in the refrigerator overnight and reheat in a lightly oiled non-stick skillet for 30-45 seconds per side or in the oven making these Savory Crepes.
  6. To make a traditional French Galette Complète, you'll fill a buckwheat crepe with cheese, ham and an egg that you've fried in a separate skillet. Fry an egg (or eggs) to your desired doneness (sunny-side up for a classic look). Meanwhile, heat a crepe pan or non-stick skillet over medium heat and place one cooked crepe in the center; heat for about 10 seconds, then carefully flip. Sprinkle on 2 or 3 tablespoons of shredded cheese (like Comté or Gruyère), top with a thin slice of ham and cook until cheese melts and the underside of the crepe is golden brown. Top with a fried egg and carefully fold in the sides of the crepe to form a square (with the fillings still visible; serve hot.

Nutrition

Calories: 111kcal | Carbohydrates: 11g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 65mg | Sodium: 285mg | Potassium: 136mg | Fiber: 1g | Sugar: 2g | Vitamin A: 200IU | Calcium: 53mg | Iron: 1mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code