Food 4 Thought: Buckwheat Crepes

March 2016 - Breakfast

Food 4 Thought: Buckwheat Crepes

This past Christmas, we were having crepes as a family and I decided I would try a batch of buckwheat flour crepes, just to add more fibre and grit to the meal. Oh my, I was hooked!
Good either savoury or sweet, these delicate vestibules for deliciousness, are SO full of flavour all on their own.

So what is buckwheat you ask? Buckwheat is actually a fruit seed that is related to rhubarb and sorrel, making it a suitable substitute for grains for people who are sensitive to wheat or other grains that contain protein glutens. Buckwheat flowers are very fragrant and are attractive to bees that use them to produce a special, strongly flavoured, dark honey.

Buckwheat grouts have a rich supply of flavonoids or phytonutrients that protect against disease by extending the action of vitamin C and acting as antioxidants. Buckwheat can really satisfy hunger and leave you feeling full for much longer. It also is packed with protein!

Buckwheat crepes are delicious, filled with last nights dinner. Meaning protein and roasted veggies with a gravy or sauce drizzled over top. They also are delicious stuffed with homemade jam and peanut butterŠ—_ So the next time you decide to have crepes, try this recipe out. I really think you will be a convert, just like me.


  1. Place all ingredients in the blender and pulse until well blended.
  2. Place flour in medium bowl. Whisk in eggs, 1/4 cup oil, milk, 1 1/4 cups water, and salt.
  3. Heat a nonstick skillet over medium-high heat and brush the pan with oil. Add 1/4 cup of the batter to skillet and spread around with the back of a spoon, until you get the desired size and thickness you want.
  4. Cook the crepe until its golden on bottom, adjusting heat to prevent burning. Using a spatula, turn the crepe over and cook for another 30 seconds or so.
  5. Transfer to plate and keep in the oven or toaster oven on warm, to keep warm while the others cook. Repeat with the remaining batter.

Tip: You can make the batter up to a day ahead and keep it in the fridge. The batter seems to hold together a bit better, if the batter has been chilled.

See more recipe ideas from Jayme McKillop onFood 4 Thought.
Image from Clean Food Dirty Girl.

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