Buckwheat Brunch Crepes Recipe

Name: Buckwheat Brunch Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons heavy whipping cream; 1/2 cup sour cream; 1/2 cup milk; 2 eggs; 1/3 cup all-purpose flour; 3 tablespoons buckwheat flour or whole wheat flour; 1/2 teaspoon salt; 1/2 cup sugar; 1 tablespoon cornstarch; Dash salt; 1/2 cup water; 1/3 cup fresh blueberries; 1/3 cup fresh raspberries; 4-1/2 teaspoons butter, divided; 1 teaspoon lemon juice

Servings: persons

5 tablespoons heavy whipping cream
1/2 cup sour cream
1/2 cup milk
2 eggs
1/3 cup all-purpose flour
3 tablespoons buckwheat flour or whole wheat flour
1/2 teaspoon salt
1/2 cup sugar
1 tablespoon cornstarch
Dash salt
1/2 cup water
1/3 cup fresh blueberries
1/3 cup fresh raspberries
4-1/2 teaspoons butter, divided
1 teaspoon lemon juice

1
In a small bowl, beat whipping cream until stiff peaks form; fold into sour cream. Cover and refrigerate. In a large bowl, combine the milk and eggs. Combine flours and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
2
Meanwhile, in a small saucepan, combine the sugar, cornstarch and salt; stir in water until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add berries; cook over medium-low heat until berries burst. Add 1-1/2 teaspoons butter and lemon juice, stirring until butter is melted. Set aside and keep warm.
3
Heat 1 teaspoon butter in an 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
4
Serve crepes with berry sauce and cream mixture.

1123

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5 tablespoons heavy whipping cream, 1/2 cup sour cream, 1/2 cup milk, 2 eggs, and more.

Yes, Buckwheat Brunch Crepes falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Buckwheat Brunch Crepes

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