Simple, Sweet or Savory Buckwheat Crêpes
Your summer staple for topping with all the fresh goods!
Ciao Amici! Hello Friends!
Last month I asked my Instagram community to choose a recipe from my May round-up. The winner was… Buckwheat Crêpes! This is the perfect recipe for high summer, a delicious base for topping with all-things-fresh (recipe below).
Crêpes are incredibly versatile. You can top them with fresh fruit, yogurt and honey, or go savory with sautéed veggies, runny eggs and olive oil. I like to cook them with finely chopped chives and herbs, and then spread them with goat cheese. The kids like ham and cheese roll-ups for lunch, or a sweet treat with ghee, honey, and cinnamon. The possibilities are endless!
The best part? This recipe yields plenty of crêpes! So you can either have a big brunch or store them in the fridge for week-long meals. Just reheat them in the microwave or on the stovetop.
Now, here's a confession: I didn't discover these crêpes during my trip to France last summer. I was too busy indulging in other culinary delights.
But here’s another reason. My dear friend (who also helps me run a lot of things behind-the-scenes), Tess Le Moing, is a first-generation half-Frenchie. She informed me that buckwheat crêpes are more common in Northern France. No wonder we missed them in the south!
At some point I’ll share more about our extraordinary adventure in France, but for now let’s focus on the crêpes!
I decided to make crêpes one pancake morning, when I was simply sick of pancakes. Crêpes seemed like a fancy relic from life-before-kids, but it turned out they were just as easy to make and the batter stretched farther!
I added buckwheat because it’s a heart-healthy “superfood,” rich in minerals and high in fiber and antioxidants. It’s a gluten-free flour, despite the word “wheat” in its name, and the recipe below gives you the option to make these crêpes entirely gluten-free.
So, without further ado… I hope you enjoy this new recipe. If you make it, snap a pic and post it in the comments below, or share it on Instagram and tag @emmafrisch. As always, don’t hesitate to drop a comment or question below!
With love!
Emma
Buckwheat Crêpes
Yields: 12-16 crêpes
Preparation time: 15 minutes
Cooking time: About 20 minutes
1 cup buckwheat flour
1 cup all-purpose flour (substitute with 1:1 all-purpose gluten-free flour)
2 cups milk of choice (cow or dairy-free)
1 cup water
4 eggs
1/2 tsp salt
Ghee, butter, or high heat oil of choice, for cooking
In a large bowl, whisk together the flours, milk, water, and eggs until smooth and well combined. You may need to use a fork to press the mixture and remove lumps.
Heat a 9-inch pan over medium heat until warm.
Add a healthy bit of ghee, butter or high heat oil of choice and use a spatula to spread it around the pan. The first crêpe will be buttery/oily, and therefore crispy! After that, you won’t need to add as much oil to grease the pan.
Pour about 2-3 tablespoons of batter into the middle of the pan, then tilt the pan and swirl the batter around until it’s spread into a thin layer covering the pan.
Cook for about 2 – 3 minutes. You can lift an edge with a spatula to see if the bottom is golden brown. Then flip with a spatula (or if you want a challenge, in the pan alone!) and cook the other side for 1 – 2 more minutes.
Slip onto a plate or transfer with a spatula, add toppings, and devour!
Camping season is upon us! Check out my cookbook:
Feast by Firelight: Simple Recipes for Camping, Cabins, and the Great Outdoors!
Check out my second book for summer offerings:
Seasonal Family Almanac: Recipes, Rituals, and Crafts to Embrace the Magic of the Year
Recap: GreenStar’s 50ish Anniversary Celebration
I had a wonderful time getting back on stage (for the first time since covid) for a live cooking demo at GreenStar’s 50ish Anniversary Celebration in Ithaca, NY. I had the pleasure of supporting and following the live demo of my dear friend and inspirational chef / Integrative RDN, Erin Harner, and had the support of two very special assistants on stage (see below).
I absolutely love the energy of a live demo! It’s the ultimate combination of food, teaching, community, and performance. Despite the high heat, a lot of folks came out and we had a blast making and sampling Golden Tahini Dressing, Heart-Beet Hummus (from Seasonal Family Almanac) and Almond Tahini Thumbprints (from Feast by Firelight). I’ll leave you with a bonus recipe: Golden Tahini Dressing!
