basic buckwheat crepes
once you get the hang of flipping, crepes are so simple to make, and these buckwheat crepes are perfect for wrapping around your favorite sweet or savory fillings
As a kid, my all time favorite cereal was buc wheats. This totally dates me seeing as the cereal hasn’t been made since 1982. They were flakes of wheat and buckwheat coated with a maple flavored glaze. At the time I had no idea that wheat and buckwheat were different, but as a kid I just knew the cereal was delicious.
It wasn’t until I experienced my first galette in Paris that I fell in love with buckwheat for crepes and pancakes. The color, especially in pancakes, freaks the kids out a bit. They can be quite gray, but crepes are such a favorite around here they take what they can get, and today they got buckwheat crepes.
Buckwheat crepes are most often used with savory fillings. I love mine with ham, cheese, some sauteed spinach, or an egg. The kids still love them with preserves or syrup. More often than not they use both.
basic buckwheat crepes
- 1/2 cup all purpose flour
- 1/2 cup buckwheat flour
- 1/2 tsp salt
- 1 cup milk
- 3/4 cup water
- 3 eggs
- 2 Tbsp butter, melted
- combine all ingredients into the jar of a blender
- scrape down the sides of the jar, and blend well
- cover and let rest at least 1 hour (at room temperature) or up to overnight in the refrigerator
- heat crepe pan over medium heat, and brush the surface with butter
- pour just enough batter to cover the surface of the pan, lift and tilt to spread batter evenly
- cook until the batter on top is set, and the underside is golden brown, carefully flip (I lift the edge with a knife and then flip carefully with my fingers)
- cook until the other side is lightly browned
- slide crepe out of the pan and stack crepes between parchment sheets while you continue cooking the remaining crepes
Buckwheat crepes are a bit thicker than a sweet crepe. They simply fall apart when when flipping if made too thin. Allow the batter to rest for at least an hour at room temperature; if you can, prepare the batter the night before and allow to rest covered in the refrigerator. The resting period helps to relax the gluten and help with the hydration of the flours, which is really important especially when using buckwheat flour. If you do prepare the batter the night before, make sure to bring it to room temperature before cooking, and give the batter a good stir to get the flour that has settled.
Not that we ever have crepes left over, but if you do, once cooled the buckwheat crepes can be wrapped can be stored in the freezer for up to a month.
Sweet or savory, these buckwheat crepes are simply delicious filled any way you like