France’s lesser known crepe is actually made from buckwheat and usually served savory. They are basically thin pancakes and make a delicious breakfast on their own topped with fresh fruit and yogurt.
If you want hot and fresh crepes in the morning, prepare the batter and let it sit in the fridge overnight.
The texture is best with the mix of buckwheat and whole wheat flour but if you’re gluten free use 100% buckwheat.
Next time we’ll make them for dinner and add some veg.
- Cook Time
- Prep Time
- 6 (2 crepes each)Servings
- ¾ cup buckwheat flour
- ¾ cup whole wheat flour
- 1 teaspoon kosher salt
- 1 large egg
- 1 ¼-1 ½ cups low fat milk
- 1 ⅓ cups water
- 1 tablespoon unsalted butter, divided
- 1 tablespoon extra virgin olive oil, divided
- 1 cup sliced strawberries
- 1 cup low fat plain yogurt
- In a large bowl, whisk together flours and salt. Add egg, milk, and water and whisk until thoroughly combined. Add more milk to thin if needed to achieve a batter consistency that will spread easily in the pan.
- In a nonstick skillet melt 1 teaspoon butter with 1 teaspoon oil. Once hot, add ⅓ cup batter to thinly coat the bottom of the pan, swirling to evenly cover.
- Cook until bottom is golden brown, about 1 minute. Flip and cook another 30 seconds or longer if you like extra crisp crepes. Remove to a plate and repeat with remaining batter, adding butter and oil as needed.
- Keep cooked crepes stacked and covered with a clean kitchen towel while preparing remaining crepes. Crepes can hold for about 1 hour at room temperature before using or 3 days in the fridge. Quickly rewarm in a skillet before serving, if desired.
- Serve with strawberries and yogurt and if needed a tiny drizzle of honey or maple syrup.