Hearty Buckwheat Crêpes
Hearty Buckwheat Crêpes bring a nutty depth and tender, lacy texture that pairs beautifully with savory fillings like ham, cheese, or sautéed vegetables. Light yet satisfying, they’re ideal for brunch, a quick lunch, or a simple dinner, letting the fillings shine while the buckwheat adds rustic character.
- Prep10 mins
- Cook40 mins
- Serves16
- DifficultyMedium
- 1
Whisk the eggs, sugar, and salt in a large bowl. Pour in the milk and whisk to combine. Gradually add 1 1/2 cups plus 2 1/2 tablespoons buckwheat flour and the whole wheat flour, whisking until blended. Do not worry if the mixture seems too thin; it works well. Stir in 1 tablespoon vegetable oil.
- 2
Heat a frying pan over medium-high heat. Lightly brush the bottom with oil, then pour in 1 ladle of batter while swirling to spread it into a thin, even layer. Cook until bubbles form and the crepe is browned on the bottom, 1 to 3 minutes, flip, and cook the other side the same way. Transfer to a plate and repeat with the remaining batter, adding more oil as needed.
- Calories 120.02 kcal Moderate
- Protein 5.53 g Moderate
- Carbs 19.35 g Moderate
- Total Fat 3.09 g Low Source
- Saturated Fat 0.49 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 33.95 mg Moderate
- Sodium 38.26 mg Low Source
- Fiber 3.25 g Moderate
- Sugar 2.72 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 62.15 mg Low Source
- Iron 0.87 mg Low Source
- Potassium 115.21 mg Low Source
- Vitamin A 41.4 mcg_rae Low Source
- Vitamin C 0.0 mg Low Source
- Vitamin D 0.98 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten