Looking for a very tasty Buckwheat Crepes Recipe, is inspired by using healthy buckwheat grains. Buckwheat groats is ground into a dark flour which is gluten free and full of nutrients and antioxidants. If you look closely to many pancake mixes they often have some buckwheat flour added into the mixture. The Buckwheat Crepe recipe is 100% buckwheat flour, fresh eggs, unsalted butter, milk, water and salt. This Brittany French based crepe recipe is a very thin batter that needs to rest for 2 hours before making into crepes. By allowing the batter mixture to relax, the buckwheat flour has a chance to absorb all it’s moisture.
Choosing the right Buckwheat Flour
Go to the local grocery store and look in the health food isles, they have Organic Buckwheat Flour from Bob’s Red Mill Natural Foods. This is a dark Buckwheat flour, but has good protein content, low in fats but does have good carbohydrates. This recipe uses 1 cup of Buckwheat flour which is 84g of carbohydrates and 16g of protein. If you was to use whole wheat pastry flour instead it has 92g of carbohydrates and 12g of protein. So you can see the benefits of using Buckwheat flour has less carbohydrates and more protein with added benefits of antioxidants. Also Buckwheat is considered to be an ancient grain which is considered to be a more healthy choice. That’s why making Buckwheat Crepes taste so good.
Challenge making crepes
Making the batter is easy but cooking buckwheat crepes without them breaking or cracking is challenging. The first few crepes might break as you adjust temperature of skillet, to right amount of heat. I found that if you try to turn crepes too early they crack or split while in turning process. Be patient and let them cook, they need to be light golden brown on cooking surface before flipping over with spatula.
Buckwheat doesn’t have any gluten it produces a extremely tender crepe that breaks or cracks. Solution is to put 1 part white whole wheat flour with 2 parts buckwheat flour into the batter. The white whole wheat flour adds some gluten to hold crepes together. But the drawback is crepes are now not gluten free. Another solution is to add some xanthan gum into batter rather then wheat flour, to add extra elasticity to the crepe batter. But with each variable there is challenges, achieving the right viscosity of crepe batter is important. The crepe batter needs to spread a thin even layer of batter onto the skillet.
Filling Buckwheat Crepes with fresh fruit
Spring is here so the fresh berries are coming into season. You can use almost any fruits, like poached pear slices, strawberry slices, raspberry, blackberry and blueberry are all great choices. Keeping everything simple by holding fresh fruit together with whipped cream. Try Store Short Cuts by using Ready Whip Cream it has fewer calories then Cool Whip Topping. Layering fruits and whipped cream make it easy to roll.
To put the finishing touches after plating crepes drizzle some glaze over Buckwheat Crepes Fresh Berries. I used a black raspberry vinegar and apple juice reduction into glaze. This complements Buckwheat Crepes with berries balancing sweet and sour profile. Adding some strawberry fans and few fresh berries for color to bring everything into prospective.
The Buckwheat Crepes Fresh Berries has around 350 calories not bad for enjoying refreshing dessert that is healthy. Bon appétit