Buckwheat Crepe Recipes

Buckwheat crepes, or Breton crepes, from Brittany are a delicious way to make a simple, wholesome meal. This basic buckwheat crepes recipe is a great version. They beg to be filled with a variety of ingredients, so get creative with what you have on hand. Here are just a few ideas for inspiration!

Breakfast Crepes: Brush a few crisp slices of cooked bacon with apricot preserves and combine with a little bit of Camembert cheese.

Light Lunch Crepes: Toss your favorite chopped vegetables (zucchini, tomatoes, peppers, potatoes, onions, etc.) with a bit of olive oil and roast at 450F until they caramelize and turn tender. Season them with a bit of salt and pepper. Use them to fill the buckwheat crepes along with thinly shaved country ham and bits of Brie.

Dinner Crepes: Lightly sauté 1 1/3 cup mushrooms and ¼ cup chopped shallots in butter until tender and cooked through. Add 1 tablespoon dry white wine, 1 teaspoon fresh chopped thyme, and ½ cup chopped, cooked chicken or turkey, and heat through.

Buckwheat Crepes Photo: ©Stuart Spivack