Buckwheat Crepes
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Buckwheat Crepes

Submitted by: Julie Melton

Prep Time: 20 Minutes

Cook Time: 2 Minutes

Servings: 3

Best French street food, but we substituted spelt for white flour.


    1 c. milk, raw or organic

    1/3 c. water

    3 lrg. egg

    1/2 tsp. sea salt

    2/3 c. buckwheat flour

    1/2 c. spelt flour

    3 tbsp. extra virgin olive oil


Place milk, water, eggs and salt in a blender. Cover the blender, and turn on at low speed. Add flours, then oil, and increase speed to high. Blend one minute. Transfer to bowl, cover and refrigerate 1-2 hours (last step is optional) Place 7-8 oz. crepe pan over medium heat. Brush with oil or butter, and when pan is hot remove from heat and ladle in 3 T batter, twirl to even it out and place back on burner. Cook 1 minute, until easily loosened from edge. Turn and cook other side for 30 seconds. Turn onto plate and continue until all batter used.

These freeze well, if you want to make them ahead of time

They are great topped with fresh fruit or (even better) pitted fresh cherries, microwaved for 1 1/2 minutes.