protein-packed-buckwheat crepes

Sweet crepes are a staple in our household and healthier crepe batters has always intrigued me, but, I hadn’t made any effort until recently.  The nutrients in buckwheat flour and its historical use in crepe batter made me want to give them a try.

 So, how did they turn out?

Well, they were subtly nutty…

                                                                                                                                …paired well with humus and a simple bell pepper-red onion-garlic-sautee : )
Best part? …being able to share it with my sweet friend, Sarah!

Here’s the recipe that I used (its vegan/dairy free):

2 Cups water
2 teaspoons canola oil
3/4 cup all-purpose flour
1/2 cup buckwheat flour
1/2 teaspoon salt

1. Combine water and 2 teaspoons of the oil.
2. Whisk in both flours and salt.
3. Set skillet on stove on med-high heat, let it get hot before coating with cooking spray (I recommend a non-stick skillet–not scratched up of course, if the teflon is coming off it’s time to get rid of the skillet)
4. Use 1/4 cup of batter per crepe (depending on desired thickness) and spread evenly
5. Cook for about 1-2 minutes on one side and then flip, wait for the batter to bubble up and then flip the crepe over for about 30 secs to a minute.

I saw this recipe on the NY Times a couple of years ago and am planning to try it next.

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6 thoughts on “protein-packed-buckwheat crepes

  1. Thanks for this post. I’ll have to give this a try sometime. Crepes are a staple in our house too. I have more recipes for sweet and savory Parisian style crepes if you are interested.

    • Yes, I would love that! One of our favorite things to do in France was getting crepes from street vendors, so I am always in search of great crepe recipes.
      A French exchange student gave me this one: 1 cup milk, 1 cup flour, 2 eggs (I use 4 egg whites), 1/3 cup water, 2 tbs sugar, 1 tbs bourbon vanilla. It is currently my favorite l because it produces a drier spongy texture that reminded me of the crêpes I had in Paris. Is yours similar? Please do share!

      • Yes that does look quite similar! I use those ingredients and in the same ratio you listed, but I also use 2 tbsp melted butter and add 1 tbsp liqueur such as Cointreau, brandy, or amaretto. This makes the crepes cook beautifully golden brown and adds a little more complexity the sweet flavor. A trick to a perfect crepe is to combine all ingredients in a blender and then let the batter sit in the fridge for 1-2 hours before cooking.

        For a delicious chocolate crepe, use 3/4 cup flour and 1/3 cup unsweetened cocoa (instead of 1 cup flour), and use 1/4 cup powdered sugar (instead of 2 tbsp granulated sugar).

        For a savory crepe, use 2 eggs, 1 cup milk, 1/3 cup water, 1/4 tsp salt, and 2 tbsp melted butter.

        To make the basic savory crepe into an awesome herbed crepe, add 1/4 cup minced fresh chives, basil, or flat leaf parsley to the basic recipe. Sun dried tomato crepes are also amazing. Add 1/4 cup minced oil-packed sundried tomatoes to the crepe batter while blending.

        Enjoy!

  2. yum! so are these the same texture/consistency as your regular crepes? we went to a place in Paris where all the crepes were buckwheat ones. They were almost too crisp/then though, and didn’t fill you up the same way that regular (spongier) crepes do.

    • We didn’t get to try and buckwheat crepes while in France, so you’ll have to let me know how these compare. They are similar in consistency and texture, but I had to watch the heat. For my stove, if I let them cook about 2 minutes on medium, they come out spongy—but they are smoother and crispier on the edges. If you try these, you’ll have to let me know what you think.

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