Buckwheat Crepes


These crepes transform leftovers into fine, fast dinners. Fill them with creamed spinach, asparagus or chicken. For a quick filling for dessert crepes, sauté in butter a few fresh pears that have been cored, peeled and sliced, then splash in a little maple syrup and sprinkle with nutmeg.

Ingredients for Buckwheat Crepes

  • 1⁄2 cup buckwheat flour

  • 1⁄4 cup all-purpose flour

  • 3⁄4 teaspoon salt

  • 2 tablespoons sugar (if filling will be sweet)

  • 3 eggs

  • approximately 1 1⁄4 cups milk

  • 2 tablespoons butter, melted, plus extra for browning


Sift flours, salt and, if making dessert crepes, sugar, into large bowl. Make a well in the center and whisk in eggs and 1⁄4 cup milk. Stir until smooth. Gradually whisk in remaining milk. Cover and let stand 1 hour at room temperature, or refrigerate for up to 1 day. Return to room temperature before continuing.

Whisk melted butter into batter. If batter is too thick, add a little more milk; it should be the consistency of heavy cream. Heat skillet over medium-high heat. When it is hot, brush pan with a little butter. When butter is melted, turn off heat, remove pan from burner, and pour 1⁄4 cup of batter onto the skillet, tilting it until the batter thinly covers the surface. Return pan to medium-high heat and brown the crepe first on one side, and then on the other.

Makes 10 crepes.

About the Teacher

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Leslie Land
Leslie Land, author of The New England Epicure and The Modern Country Cook, is food and home editor of... Read more