Buckwheat Crêpes
An easy, 6-ingredient French-inspired buckwheat crêpe recipe batter that comes together in a blender! These are light, nutty, and versatile enough for sweet and savory applications.
Servings: 15 crêpes
Calories: 221kcal
Equipment
- 10-inch Non-stick skillet
Ingredients
- 42 grams unsalted butter melted and slightly cooled | plus more for cooking
- 74 grams buckwheat flour untoasted | see notes
- 53 grams all-purpose flour
- 13 grams brown sugar
- 2 large eggs
- 300 ml whole or 2% milk plus more if needed after resting
For Serving (optional):
- Salted butter and raspberry jam
Instructions
- Make the batter: In an upright blender, combine 42 grams unsalted butter (melted), 74 grams buckwheat flour, 53 grams all-purpose flour, 13 grams brown sugar, 2 large eggs, and 300 ml whole or 2% milk. Blend on high until smooth, about 1 minute. Transfer to an airtight container and allow to sit for at least one hour. If storing for more than an hour, chill in the fridge up to overnight, then let batter come to room temperature before using. At room temperature, the batter should be the consistency of heavy cream; if it feels too thick, you can thin out with a tablespoon or two of extra milk.
- Preheat: Preheat a medium 10-inch non-stick skillet over medium heat until hot. Note: To test if the pan is hot enough, do the sizzle test. Sprinkle a few water droplets onto the pan. If the water "dances" around the pan and sizzles, it's hot enough. If it immediately evaporates, it's too hot.
- Cook: Melt 1 teaspoon of butter and swirl to coat. Pour ¼ cup of batter into the center of the pan, and as you're doing so, tilt the pan in a circular fashion so that the batter coats the bottom of the pan in a thin, even layer. You may need to tilt the pan a couple of times to get a fully even coating.Allow crêpe to set, about 45 seconds to 2 minutes. To check if it's set, gently slide a non-stick spatula under the edges of the crêpe; if it doesn’t meet resistance, it’s ready to flip. Slide the spatula further under the center and flip. (If you're comfortable, you can also flip it by hand — I find this easier, but do so at your own risk.) Cook for another 30 seconds to a minute, until the bottom is set and golden brown speckles appear. Remove from the skillet and transfer to a plate.Note: Do this at your own risk, but I find that it's easier to actually flip by using my hands.
- Repeat: Repeat, pouring, flipping, and cooking the remaining crêpes. Unless necessary, you won't need to add any more butter to the pan after the first crêpe.Note: If the batter feels too thick, you can thin it out with a bit more milk. If you'd like more of a lacy texture, make sure the pan is hot enough and pour the batter in as thin a layer as possible.
- Serve: If desired, spread an even layer of salted butter and jam over each crêpe, then fold into a triangle, top with more jam, and enjoy.
Video
Notes
Buckwheat Flour: Raw buckwheat flour has a lighter color and a clean, nutty flavor that won’t overwhelm the delicate crêpe. Some brands do not label it as "raw," but usually, as long as it's not labeled toasted, it should be raw; I recommend Bob's Red Mill.
Tips to prevent stickage:
- Use a non-stick pan or crêpe pan.
- Ensure the batter has rested for at least 1 hour.
- Watch the heat: Too hot, and the crêpes set before you can spread them; too cool, and they cook unevenly. Medium heat is the sweet spot.
- Melted brie and jam
- Prosciutto, melted brie, and arugula
- Ham, egg, and cheese (traditional)
- Mushroom ragu
Nutrition
Serving: 3crêpes | Calories: 221kcal | Carbohydrates: 24g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 91mg | Sodium: 52mg | Potassium: 219mg | Fiber: 2g | Sugar: 6g | Vitamin A: 405IU | Calcium: 98mg | Iron: 1mg
