Buckwheat Crepes Recipe

Name: Buckwheat Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup low-fat (2 percent) milk; ⅓ cup water; 3 large eggs; 1/2 teaspoon salt; ⅔ cup buckwheat flour; 1/2 cup unbleached white flour; 3 tablespoons canola oil; 6 ounces baby spinach; Salt, preferably kosher salt; freshly ground pepper to taste; 2 buckwheat crepes, above; 2 eggs, poached or fried for four minutes; 2 tablespoons grated Gruyere cheese

Servings: persons

1 cup low-fat (2 percent) milk
⅓ cup water
3 large eggs
1/2 teaspoon salt
⅔ cup buckwheat flour
1/2 cup unbleached white flour
3 tablespoons canola oil
6 ounces baby spinach
Salt, preferably kosher salt
freshly ground pepper to taste
2 buckwheat crepes, above
2 eggs, poached or fried for four minutes
2 tablespoons grated Gruyere cheese

1
Place the milk, water, eggs and salt in a blender.
2
Cover the blender, and turn on at low speed.
3
Add the flours, then the canola oil, and increase the speed to high.
4
Blend for one minute.
5
Transfer to a bowl, cover and refrigerate for one to two hours.
6
Place a seasoned 7- or 8-inch crepe pan over medium heat.
7
Brush with butter or oil, and when the pan is hot, remove from the heat and ladle in about 3 tablespoons batter.
8
Tilt or swirl the pan to distribute the batter evenly, and return to the heat.
9
Cook for about one minute, until you can easily loosen the edges with a spatula.
10
Turn and cook on the other side for 30 seconds.
11
Turn onto a plate.
12
Continue until all of the batter is used.
13
Bring a large pot of generously salted water to a boil, and add the spinach.
14
Blanch for 20 seconds, and transfer to a bowl of ice water.
15
Drain and squeeze dry.
16
Chop and season with salt and pepper.
17
Heat the crepes in a dry skillet over medium heat (or use the skillet you used to fry your eggs).
18
Top with a spoonful of spinach, and top the spinach with the egg, setting the egg to one side so you can fold the crepe over.
19
Sprinkle the cheese over the top, fold the crepe over, and transfer to a plate with a spatula.
20
Serve hot.

483

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 cup low-fat (2 percent) milk, ⅓ cup water, 3 large eggs, 1/2 teaspoon salt, and more.

Yes, Buckwheat 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.

That's it — enjoy your meal!

Buckwheat Crepes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions