Buckwheat Crepes

Annalise, Completely Delicious

Recently, I was served an incredible buckwheat crepe at a fine restaurant and haven’t been able to get it out of my mind since. I filled my buckwheat crepes with a sweetened Ricotta cream and topped them with macerated strawberries. A little heartier and chewier than traditional crepes, they are no less delicious.

Look for buckwheat flour in a well-stocked grocery store in the baking aisle with other specialty flours.

Buckwheat Crepes
By Annalise
Makes 12 crepes


For the crepes:

1/4 cup unsalted butter
1 1/2 cup whole milk
3 large eggs
3/4 cup buckwheat flour
1/3 cup sugar
Zest 1 lemon
Pinch of salt

For the Ricotta filling:

1 1/2 cup Ricotta cheese
1/4 cup heavy whipping cream
1/4 cup sugar
2 tablespoons lemon juice, freshly squeezed
1/2 teaspoon vanilla extract


Melt butter in small saucepan over medium heat. Continue to cook, stirring occasionally, until the butter turns golden brown. Cool to room temperature.

Place browned butter and remaining crepe ingredients in blender and blend until smooth.

Melt 1/2 tablespoon of butter in medium sauté pan over medium low heat. When pan is hot, add 1/4 cup of crepe batter and swirl pan to coat it with batter. Cook crepe for 2 minutes until edges begin to turn brown. Flip and cook for additional minute. Flip crepe onto plate and repeat process with remaining batter.

To make filling, blend ingredients in food processor until smooth. Serve crepes warm or at room temperature with filling and fresh berries or fruit.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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