Buckwheat crepe
- Vegetarian
- Energy Kcal 239
- Carbohydrates g 40.5
- of which sugars g 2.4
- Protein g 7.9
- Fats g 5
- of which saturated fat g 1.79
- Fiber g 1.1
- Cholesterol mg 73
- Sodium mg 46
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 3 min
- Serving: 6
- Cost: Low
- Note + the resting time of the batter (2 h)
PRESENTATION
Nutty aroma grabs your attention right away—buckwheat crepe brings something a little different to the family table. The beautiful, classic color looks nice on any plate, while the crispy outside and tender middle make each bite really memorable. Regular home cooks and those looking for a healthy crepe recipe love this French pancake for how delicious and satisfying it turns out, every single time. There’s a savory warmth to every mouthful...and the deep flavor of buckwheat flour gives that real comfort vibe people look for in a reliable weeknight meal. This rich, cozy galette (as folks say in France) works GREAT for those wanting a gluten-free crepe option—families notice right away how nutty and flavorful it tastes without missing out on anything. Kids and adults both love how adaptable these savory crepes are, since you can go simple or pile them high with all your favorites. Colorful fillings make it lively and fun for anyone at the table, while the soft texture keeps it easy for everyone to enjoy.
Busy nights or cozy weekend mornings, buckwheat crepe covers just about any occasion—seriously, family birthdays, brunch, even those throw-together nights when it’s time for something quick but a little special. Being a true gluten-free crepe, it’s a huge help for anyone needing that option, and home cooks often tell me it becomes a go-to since you can fill with everyday leftovers or fancier, fresh ingredients like creamy cheese or sauteed mushrooms. Try it plain (also great!), or go the classic route like galette bretonne complète—a real treat for everyone. Serving with a simple salad or a hot bowl of soup puts dinner on the table with zero fuss, and the flavors play so well together you may hear some happy chatter at mealtime. Switch up your crepe batters if you’re feeling adventurous, or just use what you have—the French pancake spirit is all about keeping it family-style and delicious. You’ll probably find this dish gets requested again and again...and with this much versatility and flavor, no surprise!
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- INGREDIENTS
- Ingredients for 12 crepes
- Eggs 2
- Buckwheat flour 1 ½ cup (180 g)
- Type 00 flour 3.5 oz (100 g) -
- Whole milk 1 cup (250 ml)
- Water 1 cup (250 ml)
- Extra virgin olive oil 1 spoonful -
- Fine salt to taste -
- Butter to taste - to grease the pan
How to prepare Buckwheat crepe
To prepare the basic batter for buckwheat crepes, start by placing the buckwheat flour in a bowl, then add the sifted all-purpose flour and half a teaspoon of salt. Stir with a wooden spoon and then incorporate the milk 1 and water gradually 2. Mix the ingredients well, making sure not to form lumps, and finally add the oil 3
and the two previously beaten eggs 4. Let the batter rest for 2 hours covered with plastic wrap in the refrigerator. Heat a non-stick crepe pan on the stove, melt some butter to grease it, and when it's hot, pour a ladleful of batter into the center 5 (which you will have stirred again after the resting time in the refrigerator). Tilt and rotate the pan immediately to distribute the batter over the entire surface. Let it cook for about a minute, and as soon as it turns golden, flip it to the other side with a spatula, being careful not to break it 6. When the crepe is golden on both sides, slide it onto a serving plate, ready to be garnished with your preferred ingredients.