Buckwheat Crepes

Buckwheat Crepes

(6 servings)    Printable Version
  • 1 cup water
  • 1 cup milk
  • 3 large eggs
  • 1/2 cup buckwheat flour
  • 2/3 cup white all-purpose flour
  • 1/2 teaspoon salt
  • 3 Tablespoons butter - melted
To Make Batter In A Blender:
Put all ingredients into a blender jar in order given, and blend briefly at medium speed. Stop and scrape down the sides of the blender jar; then blend for another 5 seconds or so. Pour out the batter into a bowl, cover and let rest for 1 hour before using.

To Make Batter By Hand:
Beat the eggs slightly add milk, water, salt and melted butter, then gradually whisk in flours. Pour the batter through a strainer and let sit for 1/2 hour before using.

To Cook The Crepes:
Melt a little butter in a crepe pan over medium-high heat. Add no more than 1/4 cup of batter per crepe and quickly tilt the pan so a thin layer of batter covers the bottom. When lightly brown on the bottom, carefully flip and cook the other side 1 minute.

As buckwheat has an enormous capacity to absorb liquid, you might find it necessary to thin the batter more milk or water.


Buckwheat pancakes are great, but here's something a little more elegant: buckwheat crepes. Serve them with melted butter and cinnamon sugar.

Mr Breakfast would like to thank baseball27 for this recipe.

Comments About This Recipe
What do you think of Buckwheat Crepes?
Overall Average Rating = 5 (out of 5)
Based on 1 vote.


From Shantel
Rating (out of 5):  

My grandmother made these for our family for years, also great served with egg breakfast with butter & head cheese or maple syrup. Also a family tradition was to serve them with baked beans every Saturday.

Comment submitted: 2/27/2007 (#1675)





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