Buckwheat Crepes Fresh Berries
Buckwheat crepes is a classic Brittany French Crepe that is healthy and very delicate in texture. Filled with fresh berries and whipped cream makes this wonderful light dessert or breakfast a feast.
Servings Prep Time
6servings 10Minutes
Cook Time Passive Time
2minutes each 2hours
Servings Prep Time
6servings 10Minutes
Cook Time Passive Time
2minutes each 2hours
Ingredients
Buckwheat Crepe Batter
Berry Filling
Instructions
Making Buckwheat Crepe batter
  1. Gather all ingredients to make Buckwheat Crepes Batter. Measure all the ingredients properly.
  2. Place the dry ingredients (Buckwheat flour, white whole wheat flour, salt and nutmeg) into mixing bowl.
  3. Whisking dry ingredients together until combined.
  4. Add the milk to dry ingredients and whisking until blended.
  5. Next add one egg at a time into batter, whisking well after each additions of eggs.
  6. Drizzling melted butter into crepe batter, then whisking until combined.
  7. After final whisking the crepes batter should have this consistency from whisk.
  8. Cover and refrigerate crepes batter for at least 2 hours to relax and develop flavors. After refrigeration the batter will become thicker as shown in photo.
  9. Thin the Buckwheat Crepes batter with cold water, the consistency should be like pouring thick heavy cream.
  10. Whisking batter adding more water as needed to achieve thin crepe batter.
  11. The consistency of the batter should pour from whisk like light cream.
Making Buckwheat Crepes
  1. Spray the non-stick skillet with oil using EVO sprayer or brush with oil. Heat skillet over medium high setting about 375°F.
  2. Pour 2 tbsp of buckwheat crepe batter onto hot skillet, swirl batter until it covers the bottom of skillet. Note it should have light coating of batter. Adjust consistency of batter with water if too thick.
  3. Flip the buckwheat crepes when the bottom of crepe is light brown color. Use a spatula carefully lifting crepes and turning them over to cook on other side.
  4. Cook the buckwheat crepes on the other side for about 45 seconds to minute. Remove crepe from skillet carefully and place on plate to rest. Repeat making crepes until you have enough crepes.
  5. If you have any remaining crepe batter pour into contain, label and date. Keep the extra batter for one week in the refrigerator.
Assemble Buckwheat Crepes Fresh Berries
  1. Wash berries in cold water and place on paper towels to dry. Slice large berries. Note you can added extra sliced fruits like poached pears.
  2. Place the berries and fruits in center of each crepe. Note do not over till crepe with fruits because it makes it hard to roll up.
  3. Spritz whipped cream over center of the berries. Note don’t put too much whipped cream so able to roll crepe.
  4. Roll filled crepes carefully up and place on dessert plates.
  5. Drizzle black raspberry glaze or any berry glaze over crepes.
  6. Garnish with extra whipped cream, fanned strawberries and other fresh berries in season. Enjoy.