Buckwheat Crepe Recipe
I absolutely love this buckwheat crepe recipe because it’s a delicious, wholesome twist on a classic that never fails to impress with its nutty flavor and crisp edges. Plus, the simplicity of the ingredients makes it feel effortlessly light and perfect for breakfast, lunch, or dinner—it’s like a tasty canvas for whatever fillings I’m in the mood for!
Making nourishing recipes is something I adore, and this recipe for buckwheat crepes is a cherished one. I find it serves perfectly as a meal that’s both wholesome and satisfying.
Buckwheat flour, with its absence of gluten and copious fiber, fits the bill. My recipe comes down to a simple rendition of the batter: water, a large egg, a pinch of salt, and melted butter.
Ingredients
Buckwheat Flour:
Loaded with fiber, free of gluten, and full of vital nutrients.
Water:
Incorporates water, blends components, improves batter uniformity.
Large Egg:
Adds protein, binds ingredients, creates structure.
Salt:
Boosts flavor, equalizes sweetness, smooths taste.
Unsalted Butter:
Imparts a buttery flavor.
Adds richness.
Aids in cooking.
Ingredient Quantities
- 1 cup buckwheat flour
- 1 1/4 cups water
- 1 large egg
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, melted (plus more for cooking)
Instructions
1. In a big mixing bowl, mix 1 cup of buckwheat flour and 1/2 teaspoon of salt together.
2. In a different bowl, combine 1 large egg with 1 1/4 cups of water and whisk until smooth.
3. In a slow, steady stream, pour the egg mixture into the flour, stirring all the while. You want to keep things lumpy to a minimum.
4. Add 2 tablespoons of melted unsalted butter to the batter and mix until well combined.
5. Plastic wrap or a lid should cover the bowl, and the batter should rest in the refrigerator for a minimum of 30 minutes.
6. Once the batter has rested, stir it one last time to recombine any settled ingredients.
7. Preheat a nonstick skillet over medium heat and brush with a bit of additional melted butter.
8. About 1/4 cup of batter is poured into the skillet, and is then swirled to evenly coat the bottom.
9. Prepare the crepe for about 1-2 minutes, or until you see the edges begin to lift from the pan and the bottom is a very light brown.
10. With a spatula, gently turn the crepe over and cook for another 1 to 2 minutes. Repeat with the remaining batter, adding more butter to the skillet as necessary. Serve while still warm.
Equipment Needed
1. Mixing bowl
2. Whisk
3. Measuring cups
4. Measuring teaspoons
5. Spoon or spatula for mixing
6. Plastic wrap or bowl cover
7. Refrigerator
8. Nonstick skillet
9. Cooking brush (for butter)
10. Spatula (for flipping crepes)
FAQ
- Can I make the batter ahead of time?Certainly, the batter can be prepared a day in advance. Just make sure to stir it well before using it, as it might thicken while resting.
- Can I substitute the buckwheat flour with another type?To achieve an authentic taste and texture, buckwheat flour is key. However, you can mix it with all-purpose flour for a milder flavor.
- How do I prevent the crepes from sticking?Ensure a non-stick pan is used and butter it well before pouring in the batter. Let the batter cook until the edges slightly lift before flipping the crepe.
- Can I make these crepes gluten-free?Buckwheat flour is inherently free of gluten, so no replacements are necessary to achieve a gluten-free outcome.
- What can I fill these crepes with?Crepes are versatile and can be filled with savory ingredients such as cheese, ham, and spinach, or sweet fillings like Nutella and fresh berries.
- Can I make these crepes without eggs?You can try using a flax egg as an alternative for a similar binding effect, but omitting the egg may affect the texture.
- How long do these crepes keep?Refrigerate for up to 3 days or freeze for up to 1 month. Reheat on a pan before serving.
Substitutions and Variations
Gluten-free all-purpose flour or whole wheat flour can be used for a different flavor and texture in place of buckwheat flour.
You can use milk or almond milk instead of water to make the crepes a little richer and creamier.
For the large egg, a vegan alternative is the flax egg: mix 1 tablespoon ground flaxseed with 2.5 tablespoons water.
Coconut oil or olive oil can be used to replace unsalted butter in cooking, imparting a different taste than unsalted butter.
Pro Tips
1. Batter Consistency: Use a blender or immersion blender to mix the batter for a smoother consistency. This helps to eliminate any lumps that may form when combining the wet and dry ingredients.
2. Resting Time: Allow the batter to rest for longer than 30 minutes, ideally up to 2 hours, or even overnight in the refrigerator. This lets the flour fully hydrate, resulting in more tender crepes.
3. Even Cooking: After pouring the batter into the skillet, lift and swirl the pan immediately to create a thin, even layer. This ensures consistent cooking and prevents thick, uneven spots.
4. Temperature Control: Keep the heat constant at medium. If the crepes are cooking too quickly and browning too much, reduce the heat slightly. Conversely, if they are taking too long to cook, increase the heat a bit.
5. Keep Warm: As you cook each crepe, keep them warm by covering them with aluminum foil or placing them in a low oven (about 200°F/90°C) until all crepes are done. This keeps them soft and ready to serve.
Buckwheat Crepe Recipe
My favorite Buckwheat Crepe Recipe
Equipment Needed:
1. Mixing bowl
2. Whisk
3. Measuring cups
4. Measuring teaspoons
5. Spoon or spatula for mixing
6. Plastic wrap or bowl cover
7. Refrigerator
8. Nonstick skillet
9. Cooking brush (for butter)
10. Spatula (for flipping crepes)
Ingredients:
- 1 cup buckwheat flour
- 1 1/4 cups water
- 1 large egg
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, melted (plus more for cooking)
Instructions:
1. In a big mixing bowl, mix 1 cup of buckwheat flour and 1/2 teaspoon of salt together.
2. In a different bowl, combine 1 large egg with 1 1/4 cups of water and whisk until smooth.
3. In a slow, steady stream, pour the egg mixture into the flour, stirring all the while. You want to keep things lumpy to a minimum.
4. Add 2 tablespoons of melted unsalted butter to the batter and mix until well combined.
5. Plastic wrap or a lid should cover the bowl, and the batter should rest in the refrigerator for a minimum of 30 minutes.
6. Once the batter has rested, stir it one last time to recombine any settled ingredients.
7. Preheat a nonstick skillet over medium heat and brush with a bit of additional melted butter.
8. About 1/4 cup of batter is poured into the skillet, and is then swirled to evenly coat the bottom.
9. Prepare the crepe for about 1-2 minutes, or until you see the edges begin to lift from the pan and the bottom is a very light brown.
10. With a spatula, gently turn the crepe over and cook for another 1 to 2 minutes. Repeat with the remaining batter, adding more butter to the skillet as necessary. Serve while still warm.