Savory Buckwheat Crepes Delight
Indulge in the exquisite flavors of Savory Buckwheat Crepes, a dish that brings together the earthy, nutty profile of buckwheat flour and a rich filling of your choice. Inspired by a recipe from Mark Bittman’s 'The Best Recipes in the World', these crepes are wonderfully versatile and can be filled with a variety of savory ingredients, from classic ham and cheese to a delightful fried egg. Although allowing the batter to rest for an hour enhances the texture, feel free to skip that step if you're short on time. Perfect for lunch or as a snack, these crepes are bound to impress anyone lucky enough to enjoy them.
N/A
Servings
200
Calories
6
Ingredients
Ingredients
all-purpose flour
1/4 cup (none)
buckwheat flour
1 cup (none)
eggs
2 (beaten)
milk
1/2 cup (none)
water
1 cup (none)
corn oil or grapeseed oil
for frying (none)
Instructions
1
In a large mixing bowl, combine the all-purpose flour, buckwheat flour, eggs, milk, and water. Whisk until the batter is smooth and well blended. If you have time, let the batter rest for 1 hour for best results, but it can be used immediately if necessary.
2
Heat a nonstick skillet (8 or 10 inches) over high heat for about 2 minutes. Once hot, add a thin film of corn oil or grapeseed oil, ensuring to pour out any excess oil.
3
Pour 1/4 cup of the crepe batter into the center of the hot pan. Immediately swirl the skillet around to spread the batter evenly and coat the bottom of the pan. Pour any excess batter back into the mixing bowl.
4
Reduce the heat to medium and allow the crepe to cook until the top appears mostly dry and the bottom is golden brown, about 1 to 2 minutes.
5
Carefully flip the crepe using a spatula and cook the opposite side for an additional 30 seconds.
6
Transfer the cooked crepe to a plate and repeat the process with the remaining batter, adding oil to the pan as needed, though you won't require grease for every crepe.
7
Stack the finished crepes as you go, and keep them warm under a clean kitchen towel.
8
Once all crepes are ready, fill them with your desired ingredients, like ham and cheese or a fried egg, and enjoy hot. For the ham and cheese filling, fold the crepe into an envelope and brown in melted butter before serving for extra flavor.
Nutrition Information
7.5g
Fat
22g
Carbs
9g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Buckwheat Crepes Delight?
It is a dish featuring earthy, nutty buckwheat flour crepes that can be filled with various savory ingredients like ham, cheese, or eggs.
What kind of flour is used in these crepes?
The recipe uses a combination of all-purpose flour and buckwheat flour.
How much all-purpose flour do I need?
You will need 1/4 cup of all-purpose flour.
How much buckwheat flour is required?
The recipe calls for 1 cup of buckwheat flour.
How many eggs are in the recipe?
There are 2 beaten eggs in the batter.
How much milk is used for the batter?
The recipe requires 1/2 cup of milk.
How much water is added to the crepe batter?
You should add 1 cup of water to the mixture.
What type of oil is recommended for frying?
Corn oil or grapeseed oil are recommended for frying the crepes.
Should I let the batter rest before cooking?
Letting the batter rest for 1 hour is recommended for best results, but you can skip this if you are short on time.
Can I use the batter immediately without resting?
Yes, the batter can be used immediately if necessary.
What size skillet should I use?
A nonstick skillet that is 8 or 10 inches is ideal.
How high should the heat be when starting?
The skillet should be heated over high heat for about 2 minutes initially.
How much oil should I use in the pan?
Apply a thin film of oil and ensure any excess is poured out before adding batter.
How much batter should I pour for one crepe?
Use 1/4 cup of the crepe batter for each crepe.
How do I spread the batter evenly?
Immediately swirl the skillet around after pouring the batter to coat the bottom of the pan.
What should I do with excess batter in the pan?
Pour any excess batter back into the mixing bowl immediately after swirling.
When do I reduce the heat during cooking?
Reduce the heat to medium after pouring and swirling the batter.
How long does the first side take to cook?
Cook for about 1 to 2 minutes until the top is dry and the bottom is golden brown.
How long should I cook the second side?
Flip the crepe and cook the opposite side for an additional 30 seconds.
How do I keep the finished crepes warm?
Stack the cooked crepes on a plate and keep them covered with a clean kitchen towel.
Do I need to grease the pan for every crepe?
No, you won't require grease for every single crepe once the process is started.
What are some suggested fillings?
Classic ham and cheese or a fried egg are excellent savory filling choices.
How can I add extra flavor to a ham and cheese crepe?
Fold the crepe into an envelope and brown it in melted butter before serving.
Is this recipe suitable for lunch?
Yes, these crepes are perfect for lunch or as a savory snack.
How many calories are in a serving?
Each serving contains approximately 200 calories.
What is the fat content of these crepes?
There are 7.5g of fat per serving.
How much protein is in the recipe?
The crepes provide 9g of protein per serving.
How many carbohydrates are in a serving?
There are 22g of carbohydrates per serving.
Is there a gluten-free option?
While the recipe uses all-purpose flour, it is noted as having a gluten-free option potential due to the buckwheat base.
Who inspired this recipe?
This recipe is inspired by Mark Bittman's 'The Best Recipes in the World'.