100% Buckwheat: Sweet & Savory Crepes Recipe

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Ingredients (makes about 8 crêpes):

250g buckwheat flour
1 tsp salt
250ml water
250ml milk
2 large eggs
20g butter
Butter or oil (for the pan)

Instructions:

Mix the flour and salt in a large bowl.

Gradually whisk in the water and milk to prevent lumps.

Add the eggs and mix well with a whisk.

Add the melted butter and whisk until smooth. The batter should be thin (like heavy cream) If it seems too thick, add a little more water

Rest the batter for at least 1 hour at room temperature, or refrigerate up to overnight.

Cook the crêpes:

Heat a non-stick or well-seasoned crêpe pan over medium-high heat

Lightly grease the pan, pour in about 75–100 ml of batter, and swirl to coat the pan

Cook 1–2 minutes until the bottom is golden, flip, and cook the other side briefly

Stack on a plate or fill and fold immediately.

Filling & Serving Ideas:

Savory: Ham, cheese, eggs, sautéed mushrooms, smoked salmon, spinach…

Sweet: raspberries or strawberries, chocolate whip cream, honey, jam, apples…