Buckwheat Crepes

Buckwheat Crepes

Crepes are a relatively easy, “10 Ingredient or Less” recipe that is not often thought of when planning weekly menus. These versatile gems can be made with eggs or vegan, and can also be prepared ahead, frozen, then finished later for a quick and delightful meal. Bon Appetit!

I love making (and eating!) crepes. They bring back fond memories of leisurely exploring Paris… and Mexico. Yes, Mexico, where I unexpectedly enjoyed some wonderful crepes sold at a small shop outside of a market.

My interest in crepes began when I was a child. I vividly recall coming across a recipe in one of my mother’s “ladies” magazines and being immediately intrigued. I never made that recipe, but some years later, I was able to taste Crepes Suzette at a restaurant. I was smitten! I think it’s one of the things that fed my desire to take French while in high school, travel, and explore culture through food.

Crepes are one of those foods that may initially feel intimidating to make but truly do not need to be. After all, they are just fancy pancakes! Allow yourself some time to get the rhythm of spreading the batter and flipping the crepe, and before you know it you’ll be well on your way.

Serve full-sized crepes as entrees for breakfast, lunch, or dinner, or mini-sized ones for appetizers and desserts. This recipe uses buckwheat flour and olive oil, adding to the nutritional value. The slightly nutty buckwheat compliments both savory and lightly sweet fillings. See the filling suggestions below, but also let your imagination go.

Plan ahead:

Crepe batter needs to rest for at least 1 hour or overnight before use.

They can be cooked ahead, left unfilled, and frozen for later use.

• For savory crepes, bring them to room temperature, fill them, then gently heat them in a skillet or warm them in the oven just prior to serving.
• For dessert crepes, bring them to room temperature, then fill and serve.

 

Filling Suggestions:

Crepes are a blank slate when it comes to filling combinations. Add your favorite ingredients, and try new combinations. Here are several ideas to get you started:

• sautéed or roasted asparagus, mushrooms, greens, and other veggies
• sautéed or caramelized sweet onions
• shredded cheese or ricotta
• uncured ham, prosciutto, additive-free sausage, chicken, pork, seafood
• fresh fruit
• low sugar jam, spread, fruit compote
• nut or seed butter
• lemon curd

Garnish with chopped fresh herbs, cheese, small diced veggies, whipped topping, or a drizzle of dark chocolate.

 

Makes: approximately 10 – 8” crepes (1/3 cup batter each)

 

INGREDIENTS

1 1/4 cups milk (dairy, almond, or oat)
½ cup buckwheat flour
½ cup all-purpose flour or 1 to 1 gluten-free flour
¼ cup olive oil
3 large eggs
¼ teaspoon Kosher salt
optional add-ins – 1 tablespoon minced fresh herbs or 1/4 teaspoon dried herbs (for savory crepes) or 1/2 teaspoon vanilla or lemon extract (for sweet crepes)

additional olive oil for cooking

 

DIRECTIONS

1. Place all ingredients into a blender and process until smooth, stopping to scrape down the sides and bottom of the bowl 1 – 2 times.  Let the batter rest at room temperature at least one hour or in the refrigerator overnight.  NOTE: The batter should be thin and easily spreadable or pourable.  If not, add an additional 1 – 2 tablespoons of milk to reach proper consistency.
2. Heat a large skillet over medium heat. Test readiness with a drop of water – it should sizzle and evaporate.  Drizzle 1 tablespoon of olive oil into the hot pan, and spread around evenly.  Pour 1/3 cup of batter into the center of the pan, swirl to spread into a thin crepe shape, or gently use a spoon or wooden crepe tool to spread.  If using a spoon or wooden crepe tool, dip into cold water between each use.
3. Cook the crepe until it sets and is lightly brown around the edges, about 1 ½ – 2 minutes. Use a firm spatula to loosen underneath and carefully flip the crepe to cook and fill the other side.
4. Place desired filling onto one half of the crepe, then flip the unfilled side over the filled side, creating a half-moon shape. Cook for about 30 seconds more.  Transfer to a plate and cover to keep warm.
5. Repeat the cooking step for each crepe. If making for later use, separate each crepe with waxed paper.

NOTE: Depending on the filling selected, crepes can be folded in half (half-moon shape), quarters, or rolled.

 

 

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