Savory Buckwheat Crepes

Growing up we had two french exchange students from the same family come and live with our family. They came during two different years, and they became like our adopted sisters! I love and miss them. They made several different french recipes while they were living with us, including crepes.

Fast forward 20 years, and a move over a thousand miles from where I grew up, I found a crepe restaurant near me. They serve savory crepes and it was the first time I’d ever tried one. They are delicious!

So I went home and took out my sweet crepe recipe from Gaelle and Rozenn and adapted it to be a savory buckwheat version.

The recipe is not 100% buckwheat flour because my family prefers half buckwheat and half all purpose flour. The combo makes things stick together better and the end result is more pliable. 

However, if you wanted to do all buckwheat flour, it’s completely possible. 

Also this makes a big batch because we have a big family. Feel free to half this if it’s too much.

Savory Buckwheat Crepes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

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Ingredients

• 8 eggs
• 2 cups milk
• ¼ cup butter
• 1 cup buckwheat flour
• 1 cup all purpose flour
• 3 Tablespoons honey

Optional Egg wash

• 1 egg
• 1 Tablespoon water

Our summer go-to toppings:

• Basil Pesto
• Chopped preserved lemons
• Smoked or canned cooked chicken
• Quartered cherry tomatoes
• Cheese (we like feta for this)
• Greens, almost anything works here like spinach, kale, arugula 

Instructions

Place all crepe ingredients in a blender. Blend until smooth. Let rest for 20 minutes. Pour onto hot crepe maker (or any wide nonstick pan will work) and cook until lightly brown on both sides. 

After cooking all the individual crepes, make the egg wash. Whisk together egg and water. 

Then place a cooked crepe back on the pan and turn on the heat. Brush on the egg wash over the surface of the crepe. The egg wash fills in any small holes that may have formed during the first cook.

Then add toppings,  I added toppings all over for photo and video purposes, but loading it all on one side actually works best. Let it all sit until cheese has melted or until ingredients are warm.

 Fold in half, then into thirds. Enjoy!

 

 

Notes

Notes: You can definitely adapt this recipe to dietary needs. I use non-dairy milk (almond usually) and often sub coconut oil in for the butter.