Buckwheat crêpes

June 6, 2014

Buckwheat crêpes

Here’s a buckwheat crêpe batter that’s absolutely marvelous for savory crêpes! The batter yields super-light crêpes, but the buckwheat makes the thin pancakes extra-flavorful.

A simple and delicious way to eat them is to sprinkle them with grated cheese (an aged Gruyère or Fontina is always sublime!), warm them in a pan until the cheese melts, and then fold or roll them up. Served with a green salad, they’re perfect for a snack or a light lunch.

But you can also use this batter to make a more sophisticated main course, like these buckwheat crêpes with mushrooms en persillade and goat cheese fonduta… so, so delicious!

Buckwheat flour

Get this recipe, along with step-by-step videos, now! Plus 30 days’ free membership to Food & Style Club, Viviane’s beautiful interactive cookbook. No credit card required.

Already a Club member? Get your recipe here.

Buckwheat crêpes

Now… how about sweet crêpes? Crêpes with strawberry compote!

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 2 comments… read them below or add one }

Angie (@angiesrecipess) June 6, 2014 at 1:59 pm

I love to fill my buckwheat crepes with smoked salmon and herb Quark cheese..:-) o my..just writing that down makes my mouth water..these crepes look perfect, Viviane.


Viviane June 6, 2014 at 3:56 pm

Sounds delicious, Angie!


Leave a Comment

{ 1 trackback }

Previous post:

Next post: