A sweet variation of Buckwheat Crepes

A sweet variation of Buckwheat Crepes

Mr. Squid usually handles crepe duty around our house. See he can flip the crepes in the air and have them land right back in the pan. Mine tend to land on the counter, when they don’t fly off to the floor.

But I’d been wanting to try a new buckwheat flour pancakes recipe, the “authentic, Parisian style” french crepes (aka galettes bretonnes). I find that buckwheat crepes are thicker, bigger and heartier than your all-purpose flour variety. I like it. Usually buckwheat crepes are reserved for the savory recipes.

And you can use this recipe for a savory meal, I’ve melted fontina and roasted asparagus in these crepes for dinner. But this time it was all about something sweet for a special breakfast. Btw, if you want more recipes for baking with buckwheat flour, you might try our favorite buckwheat banana bread 😉

Notes: I don’t use a crepe pan, I just bake ‘em in my regular, non-stick 9″ saute pan.

Recipe for buckwheat flour pancakes

Prep time: 20 minutes
Servings: about 15 crepes in a 9″ pan

Ingredients

  • 2 eggs
  • 1 cup milk
  • 1/3 cup water
  • 2/3 cup flour
  • 2/3 cup buckwheat flour
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted and cooled
  • 2 teaspoons sugar (optional)
  • 1 teaspoon lemon zest (optional)

Directions

Buckwheat crepes preparation

  1. Combine all ingredients in a blender, puree until smooth. I didn’t use sugar, but you could if you want these a little sweeter. (I was saving some for dinner and I don’t like too-sweet desserts anyway.)
  2. Refrigerate the batter for 30 minutes to an hour.
  3. In a 9″ saute pan or crepe pan melt 1 teaspoon butter to medium-high heat.
  4. Pour about 1/4 cup of the batter into the pan and swirl until it stretches out over the pan. Cook until the edges begin to pull away from the sides of the pan, about 60 seconds then carefully flip. I no longer try to toss mine in the air, but rely on a large spatula.
  5. Cook for 45 seconds on the other side then transfer to a plate. Repeat with the rest of the batter, placing pieces of waxed paper between the crepes so they don’t stick.

Serving recommendation

For a sweet crepe I keep it simple: I cut up strawberries and let them sit in a sprinkling in sugar and fresh lemon juice while I was preparing the crepes. I also tucked strawberry slices inside before rolling them up, placing them on the plate and garnishing them with another strawberry and a sprinkling of powdered sugar, just cuz.

You could also add some Hershey’s chocolate syrup or make homemade chocolate spread and use for decoration + additional sweetness.