Good morning! I’ve got the recipe for these Buckwheat Crepes with Bourbon Vanilla Plums for you today. Continue reading for the recipe and a special deal… Does anyone else have a love hate relationship with crepes? I love them. I love how versatile they are and how delicate and simple. But cooking them can be a major pain. I tend to get flustered quickly and give up when I can’t get them to cook without sticking. A few weeks ago I got a set of GreenPan non-stick pans.
I had these first at a breakfast place called Suzette and quite liked the idea of these earthy tasting pancaked served with hummus and salad. Now I keep trying them with various flour combinations and toppings. The recipe is simplicity itself. You need A fantastic quality non-stick pan 1/2 cup buckwheat flour ( or a […]
I introduce to you my new baby; the Gingerbread Buckwheat Crepe. It’s wholesome and satisfying, like cookies from a grandparent, but with fewer questions about your current employment status and non-existent significant other.
There’s plenty of recipes to try with buckwheat flour – and one if them is Crêpes.
Pure buckwheat flour is gluten-free and suitable for those following a gluten-free diet. It has a very intense flavor and ranges from nutty to earthy. For starters you could start by mixing some buckwheat flour with all-purpose flour (or other kinds of flours). Even a small amount of buckwheat flour will give some nice earthiness to your dough and batter. If you’re not able to find buckwheat flour at your local market, you could get buckwheat groats and grind them into fine powder.
Here are some ideas to get you started!
Buckwheat Crepes with Caramelized Apples
Sweet Buckwheat Crepes
Caramelized Peach + Cherry, Prosciutto and Gorgonzola Salad w/ Buckwheat Crepes
Buckwheat Crepes with Corn and Roasted Poblano Chiles
Buckwheat Crepes with Greek Salad and Egg
Kid-Friendly Buckwheat Crepes
Buckwheat crêpes spread with plum or rosehip jam, rolled up into pretty spirals, and dusted with powdered sugar. These crêpes could stand in for breakfast, dessert, or an evening snack. It seems there’s a secret to flavorful crêpes and that is to add a pinch of citrus zest into the batter. This is really an interesting idea to try! In her post, Maja (Veggies & Gin) also shares lots of tips and techniques to making these savory crêpes.
A recipe from Veggies & Gin
I would like to share this recipe by Jenee from the blog, jcooksglutenfree. Her recipe makes about 9 small crepes and has yogurt and fresh fruits fillings topped with chocolate syrup. Yummy! I have not tried crepes with yogurt before. This sounds delicious! I hope to make them for breakfast one of these days 🙂
Here’s a video tutorial i came across on YouTube about making buckwheat crêpes. It’s a very simple recipe to follow. Here’s the link to the recipe at the blog, La Fuji Mama.
In France, buckwheat flour is called sarassin or blé noir and is used to make savory crêpes (thin pancakes). Blé noir literally means “black wheat” which in English is called “Buckwheat”. Buckwheat crêpes are often called galettes (or galettes bretonnes).