Buckwheat Crêpes
6 Portions
15 min
Buckwheat Crêpes are the latest go to quick dinner (replacing omelettes) in our home right now! I love the nutty, earthy flavour of buckwheat - it also feels a little lighter in the tummy too. All you need to make my light, wafer thin crêpes are four simple ingredients. Once you’ve got your crêpe base - it’s all about styling it out with toppings. Savoury ...or sweet? This lovely light batter will work either way. Crêpes are also the perfect opportunity to cut down on food waste and use up all those random bits n’ bobs in the fridge before the weekly grocery shop too.
This batter will happily refrigerate for up to 12 hours - a perfect solution to have on hand for making petite crêpes when a snack attack hits!
Buckwheat Crêpes
Recipe details
- 6 Portions
- Prep time: 5 Minutes Cook time: 10 Minutes Total time: 15 min
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First you had me at bits n' bob's! I call it "clean out the refrigerator" recipes. And why isn't buckwheat used more often? This sounds amazing and will give it a try soon. When I was a child we were given the opportunity to have our favorite meal on our birthday. I always chose crepes and potato soup. My mom would make the soup, a cucumber salad, some savory crepes and then dessert crepes in lieu of a traditional birthday cake. This year on or around my birthday, I am going to do just that. Thanks for the trip down memory lane! And your recipe too.