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Buckweat Crepes

buckwheat crepe with blueberry syrupMy friend, Sabina and I met under awkward circumstances. She was hired to do the job I was doing as temp to hire. When the other french speaker in the office and I first met her, we thought she had been brought in to speak spanish. I really wanted to hate her. But she was sweet, and funny. And, she spoke french.

We spent lunches speaking in french so no one could understand us complaining about our boss. French words would slip into our English conversations and vice versa. She is also the one who gave Blondie his nickname. It was at lunch one day and the name just kind of stuck.

One sunday afternoon, when we were no longer working together, we decided to meet up for crepes at this little creperie in the suburbs. It is a fantastic little place, and if you ever have reason to be in that part of the Chicago suburbs, you should go.

But they have a gluten-free menu. And they make crepes from buckwheat. I found out while talking to the chef that the buckwheat isn’t a strange ingredient in Brittany, it is actually a traditional way to make a savory crepe.

savory buckwheat crepe with poached egg, chevre and home made ketchup

Sabina ordered her crepe complete, and I had mine with ratatouille. Then we had a dessert version with Nutella. The earthy, nutty flavor of the buckwheat stood up to the complex flavors of the savory fillings and was complemented by the nutty chocolate of the Nutella.

I had to make them for myself because even when I go to visit Blondie, the creperie is a bit of a drive.

I made some galletes de sarrasin for breakfast this morning and filled them with a poached egg, chevre and some home-made ketchup. Then I had a second with blueberry ginger syrup. It was a good Sunday.

Galettes de Sarrasin – Buckwheat Crepes
#ratingval# from #reviews# reviews
Recipe Type: Breakfast
Author: Mary Fran Wiley
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Serves: 6
These crepes have an earthy and nutty flavor.
  • 120 grams (1 cup) buckwheat flour
  • 3 eggs, lightly beaten
  • 1 ½ cups water
  • teaspoon salt
  1. Combine the eggs and water and then add the flour and salt. Make sure everything is well mixed.
  2. Cover and let rest for at least 1 hour. (I put mine in the fridge over night).
  3. Heat a small skillet over high heat. You want the pan very hot.
  4. Once the pan is hot, add a small amount of butter (a thin slice) to the pan. Once it is melted, take a paper towel and swirl the butter around. (You can use tongs to hold the paper)
  5. Lower the heat to medium-high. Pour about 1/6 cup of batter and tilt the pan to coat the bottom with the batter. You need to move quickly to do this.
  6. Cook the crepe for 1-2 minutes. Once the shine is gone from the batter being wet, it is ready to flip.
  7. Cook for an additional minute or so on the second side.
  8. Stack the crepes on a plate in a warm oven until you are ready to serve.

Add a teaspoon of sugar if you want to make sweet crepes. If you don’t like that strong of a buckwheat flavor, you can swap out some of the buckwheat for sorghum or brown rice flour.
If you have extra, you can freeze them on a cookie sheet for about half an hour and then stack them in freezer bags. You will then be able to eat them one at a time.

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