Light And Delicate Buckwheat Crepe Recipe

I'm excited to share a little kitchen secret that's all about keeping things simple and seriously so good – a light and delicate buckwheat crepe recipe. I mean, who could've guessed that whipping up something so yummy could be this fuss-free?

I've got the scoop on how to master these nourishing crepes, and I promise you'll be wondering why you haven't given them a go earlier. Trust me, these crepes are about to become your new breakfast obsession!

Unlike regular crepes made with all-purpose flour, this buckwheat version is a whole-grain version with so much to offer. Don't worry though, they are still made in the classic recipe style. 

For another delicious buckwheat recipe- check out how to cook buckwheat groats.

What do I need to make crepes?

Despite what you might think, not much! Sure you can buy all the things, but you don't HAVE to. 

Medium-sized bowl or blender- I mix wet and dry separately, then combine. This is the reason for the 2 bowls. 

Whisk-  This is only necessary if you aren't using the blender for mixing. It is important to get the batter really smooth. Although you can do this with a fork, it is much easier to do with a whisk. 

Skillet- you can use a crepe pan, but I prefer to use my nonstick skillet, as that is what I have on hand. I don't make crepes often enough to make a special purchase. These crepes can also be cooked on the bottom of the pan as well. I have also seen people use a cast iron skillet, but I haven't had luck using it. 

Rubber spatula- You can use this for scraping down the sides of your bowl to ensure that everything is mixed together. Rubber spatulas are the best for keeping the sides of your bowl clean.

Ingredients

• Buckwheat Flour: The star of the show, buckwheat flour brings its unique nutty flavor and wholesome goodness to the crepes. Did you know you can make buckwheat flour at home?
• Salt: Just a pinch of salt enhances the overall flavor of the crepes, balancing out the sweetness of the fillings. I love kosher salt.
• Eggs: These little powerhouses provide structure and help bind the batter, ensuring your crepes hold together perfectly while cooking. Be sure to use large eggs, they are what this recipe was created for. 
• Milk: Milk adds the necessary liquid to create a smooth and pourable batter. Whether you choose dairy or plant-based milk, it contributes to the crepes' tender texture. You can use dairy milk or plant-based milk. I used almond milk in mine. 
• Butter: A touch of melted butter enriches the batter, enhancing both the flavor and the crepes' golden appearance when cooked. You can also use olive oil, but I prefer the flavor of butter. 

 How to make

1. Blend the Batter: Begin by blending the batter in a blender. Combine the buckwheat flour, a pinch of salt, eggs, milk, and melted butter. Blend until you have a smooth mixture that's free of lumps. The blender ensures a consistent batter that's ready for cooking.
2. Let the Batter Rest: Cover the batter with plastic wrap and allow the batter to rest for 2-3 hours at room temperature. This resting period gives the flour time to fully hydrate, resulting in smoother crepes with a better texture when cooked. It's a step that might test your patience, but the end result will be worth it.
3. Add more water- If needed add a little more water if needed to achieve the right consistency. More water for thinner crepes, less for thicker. 
4. Preheat the Skillet: When you're ready to cook, preheat a non-stick skillet over medium heat. You want the pan to be evenly hot, which helps prevent sticking and ensures an even cooking process.
5. Butter and Start Cooking: Lightly butter the skillet to prevent the crepes from sticking. Then, pour a small amount of batter onto the center of the hot pan. Immediately lift the pan and tilt it in a circular motion, allowing the batter to spread thinly and evenly across the surface. If you are using a nonstick pan that is brand new, you can probably get away with just a little oil or even cooking spray to keep the crepes from sticking. 
6. The First Crepe: Don't be disheartened if the first crepe doesn't turn out perfectly – it's a common phenomenon. The pan needs to reach the right temperature, and the first crepe often helps set the stage for the rest.
7. Swirl in Circular Motion: As you pour the batter, continue swirling the skillet in a circular motion. This ensures the batter coats the pan evenly and creates a thin layer for a delicate crepe.
8. Cook and Flip: Cook the crepe for about 1-2 minutes on the first side, until the edges of the crepe start to lift and the bottom is lightly golden. Carefully flip the crepe using a spatula and cook the other side for an additional 1-2 minutes. The crepe should be lightly browned on both sides.
9. Stack and Serve: As each crepe is done, remove it from the pan and stack them on a plate. The stacked crepes will stay warm and steam slightly, making them pliable and ready for your favorite fillings. If don't plan on serving the finished crepes right away, separate them with wax paper and they can sit at room temperature for at least 2-3 hours. 

Why are my buckwheat crepes breaking?

1. Insufficient Resting Time: Buckwheat flour needs time to absorb moisture fully, and resting the batter for 2-3 hours helps hydrate the flour. If you didn't let the batter rest for long enough, the crepes could be more fragile. Solution: Make sure to give the batter ample resting time before cooking.
2. Overmixing the Batter: Overmixing the batter can lead to the development of too much gluten (even though buckwheat is gluten-free, overmixing can still affect texture). Solution: Mix the batter until just combined to prevent excessive gluten formation.
3. Cooking Temperature Too High: If your skillet is too hot, the crepes can cook too quickly on the outside while the inside remains undercooked. This can make the crepes delicate and prone to breaking. Solution: Lower the heat slightly to ensure even cooking.
4. Skillet Not Properly Heated: If the skillet isn't properly preheated, the crepes can stick and tear when you try to flip them. Solution: Make sure your skillet is evenly hot before you start cooking.
5. Lack of Fat: Buckwheat crepes can be more delicate than those made with regular flour, and a lack of fat in the batter or skillet can make them stick and tear. Solution: Ensure you're using enough butter or oil in the skillet before cooking each crepe.
6. Overcooking: Overcooking the crepes can lead to them becoming too crispy and brittle, making them prone to breaking. Solution: Cook the crepes for a shorter amount of time and aim for a slightly soft and pliable texture.
7. Inadequate Spreading: Not spreading the batter thin enough in the skillet can result in thicker, less flexible crepes that are more likely to break. Solution: Pour a small amount of batter into the center of the skillet and immediately tilt and swirl the pan to spread it thinly.
8. Handling Too Roughly: Delicate buckwheat crepes require gentle handling. If you're flipping or folding them too roughly, they can tear. Solution: Use a gentle touch when flipping and folding the crepes.

Sweet toppings and filling ideas

If I am being perfectly honest, I eat sweet crepes about 75% of the time. One of the best things about crepes is just how versatile they are. There are so many topping ideas!

• Fresh Berries and Whipped Cream: Embrace the simplicity of fresh strawberries, blueberries, or raspberries nestled within your crepes. Top them off with a dollop of airy whipped cream for a burst of fruity freshness and a touch of indulgence.
• Banana and Nut Butter: Sliced bananas paired with your favorite nut butter create a creamy and satisfying filling. The natural sweetness of the bananas blends perfectly with the nutty undertones of the buckwheat crepes.
• Nutella and Sliced Almonds: For an irresistible treat, spread Nutella generously over your crepes and sprinkle on some sliced almonds. The combination of chocolate hazelnut spread and crunchy almonds adds layers of flavor and texture.
• Honey and Greek Yogurt: Drizzle a bit of honey over your crepes and spoon in some creamy Greek yogurt. This combo offers a delightful balance of sweetness and tanginess, creating a light and refreshing option.
• Cinnamon-Infused Apples: Sautee thinly sliced apples with a touch of cinnamon until they're tender and fragrant. Spoon this warm mixture into your crepes, and enjoy the comforting flavors of fall in every bite.
• Mixed Berry Compote: Cook a medley of berries with a bit of sugar to create a luscious berry compote. The compote's natural sweetness and vibrant colors will make your crepes a visual and flavorful delight.
• Chocolate and Sliced Strawberries: Melted chocolate paired with juicy sliced strawberries creates a classic combination that's hard to resist. The contrast between rich chocolate and fresh fruit is a match made in crepe heaven.
• Lemon Curd and Powdered Sugar: Spread zesty lemon curd on your crepes and dust them with a light sprinkle of powdered sugar. Lemon curd is my personal favorite out of the sweet fillings. 
• Maple Syrup: If you are wanting to keep it simple, maybe just brush with a little melted butter, pure maple syrup, and chopped nuts.

Savory filling ideas

If you are wanting savory crepes, let me share a few suggestions. 

• Spinach and Feta: Fill your crepes with sautéed spinach and crumbled feta cheese for a savory and delicious combination. The earthy spinach pairs beautifully with the tangy feta.
• Smoked Salmon and Cream Cheese: Spread a layer of cream cheese on your crepes, then layer on slices of smoked salmon. This combination offers a luxurious and flavorful option.
• Mushroom and Gruyere: Sauté mushrooms with garlic and thyme, then fold them into your crepes along with shredded Gruyere cheese. The rich flavors of mushrooms and cheese make for a satisfying filling.
• Roasted Vegetables and Hummus: Roast a mix of your favorite veggies, like bell peppers, zucchini, and eggplant. Spread a layer of hummus on your crepes, then add the roasted vegetables for a hearty and tasty choice.
• Herbed Chicken and Avocado: Toss cooked, herbed chicken with diced avocado and a touch of lemon juice. This filling provides a protein-packed option with a creamy avocado twist.
• Ricotta and Sun-Dried Tomatoes: Spread a layer of ricotta cheese on your crepes and add chopped sun-dried tomatoes. The sweet-tart tomatoes contrast beautifully with the creamy ricotta.
• Caramelized Onions and Goat Cheese: Caramelize onions until they're sweet and tender, then crumble goat cheese into your crepes. The combination of sweet and tangy flavors is simply delightful.
• Sautéed Spinach and Poached or Fried Egg: Sauté spinach until wilted and place it on your crepes. Top with a perfectly poached egg for a simple and protein-rich savory option.
• Peanut butter: My hubby loves peanut butter and this is one of his favorite fillings. You can also use other seed butter if you choose. 

What do buckwheat crepes taste like?

The taste of buckwheat crepes can be described as:

1. Nuttiness: Buckwheat itself has a nutty undertone that shines through in the crepes. This nuttiness adds a layer of depth to the flavor, making the crepes stand out from their wheat-based counterparts.
2. Earthy: The earthy notes in buckwheat come from its natural compounds, and these nuances translate into the crepes. This earthiness adds a rustic and wholesome quality to the taste.
3. Mild Sweetness: While buckwheat crepes are not overly sweet, they do have a subtle natural sweetness. This sweetness complements both sweet and savory fillings.
4. Slight Tanginess: Depending on the fermentation process of the batter, you might detect a faint tanginess in the crepes. This tanginess can vary but adds a pleasant complexity to the overall taste.

What are the black specks in buckwheat flour?

The black specks you might notice in buckwheat flour are usually the hulls or outer seed casings of the buckwheat groats. When buckwheat is milled into flour, some of these hull fragments might remain in the final product, resulting in the black or dark specks you see.

While these specks are safe to consume and don't generally affect the flavor of the flour, some people might prefer a smoother texture in their baked goods. If you'd like to reduce the presence of these specks in your buckwheat flour, you can sift the flour before using it in your recipes. Sifting helps separate the larger hull fragments from the finer flour, resulting in a smoother texture.

However, keep in mind that the complete removal of these specks might not be possible or necessary, and they are considered a normal characteristic of buckwheat flour.

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