Best Buckwheat Crepes Recipes

BUCKWHEAT CRêPES

Steps:

• Place the milk, water, eggs and salt in a blender. Cover the blender, and turn on at low speed. Add the flours, then the canola oil, and increase the speed to high. Blend for one minute. Transfer to a bowl, cover and refrigerate for one to two hours.
• Place a seasoned 7- or 8-inch crêpe pan over medium heat. Brush with butter or oil, and when the pan is hot, remove from the heat and ladle in about 3 tablespoons batter. Tilt or swirl the pan to distribute the batter evenly, and return to the heat. Cook for about one minute, until you can easily loosen the edges with a spatula. Turn and cook on the other side for 30 seconds. Turn onto a plate. Continue until all of the batter is used.
• Bring a large pot of generously salted water to a boil, and add the spinach. Blanch for 20 seconds, and transfer to a bowl of ice water. Drain and squeeze dry. Chop and season with salt and pepper.
• Heat the crêpes in a dry skillet over medium heat (or use the skillet you used to fry your eggs). Top with a spoonful of spinach, and top the spinach with the egg, setting the egg to one side so you can fold the crêpe over. Sprinkle the cheese over the top, fold the crêpe over, and transfer to a plate with a spatula. Serve hot.

BUCKWHEAT CREPES

Steps:

• Melt 5 tablespoons butter in an 8-inch nonstick skillet. Combine the melted butter, both flours, the milk, eggs and salt in a blender and process until smooth (set the skillet aside). Let the batter rest at room temperature at least 1 hour or overnight. Stir in the parsley, if desired.
• Preheat the oven to 300 degrees. Heat the skillet over medium heat until a drop of water sizzles in it. Lightly butter the skillet, then add a scant 1/3 cup batter and quickly swirl to coat the bottom of the pan. Cook until the crepe sets and browns around the edges, about 2 minutes. Carefully lift with a rubber spatula, flip over and cook about 30 more seconds. Transfer to a plate.
• Repeat with the remaining batter, adding more butter as needed and stacking the finished crepes. Wrap the crepes in a damp dish towel and place in the oven to reheat, about 10 minutes.
• Serve with assorted fillings.
• Heat 2 tablespoons butter in a large skillet over medium-low heat. Add 2 sliced onions and 2 thyme sprigs. Season with salt and pepper and cook until the onions are lightly browned, about 20 minutes.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 12 ounces spinach and cook until just wilted, about 4 minutes. Season with salt and pepper.
• Heat 3 tablespoons butter in a large skillet over medium-high heat. Add 1 pound chopped wild mushrooms and 2 thyme sprigs; saute until the mushrooms are golden, about 10 minutes. Season with salt and pepper and add 2/3 cup heavy cream; toss to warm through. Remove from the heat and add a handful of parsley.
• Saute 1 1/4 pounds shrimp (peeled and halved lengthwise) in 2 tablespoons butter with 1 strip lemon zest, 2 tarragon sprigs and salt and pepper until the shrimp turn pink, 3 to 4 minutes. Add a squeeze of lemon juice and 1/2 cup white wine and simmer 1 minute. Remove from the heat; add 4 tablespoons chopped cold butter and some parsley.

GALETTES COMPLèTES (BUCKWHEAT CREPES)

Steps:

• In a large bowl, whisk 3 eggs with 1 cup water until frothy and uniform. Sift in buckwheat flour, and whisk until as smooth as a new can of paint. Season with salt and whisk to combine. Cover batter and refrigerate overnight (at least 8 hours, or up to 24 hours).
• Heat a 10-inch nonstick skillet over medium-low. Ladle in 1/4 cup of batter, then quickly tilt the pan in a clockwise motion to swirl the batter all the way to the edges into a perfectly round, very thin pancake. The batter should disperse quickly; if it is too thick - and doesn't swiftly radiate to cover the width of the pan - you'll need to stir a few extra tablespoons of water into the batter and try again with a second crepe. Expect to lose the first two or three crepes as you get used to the swirling motion, the amount of batter to add and the hotness of the pan. When all three factors align, you can make six savory crepes in about as many minutes.
• When you feel you have the hang of it and are ready to go live, ladle in 1/4 cup batter, swirl and allow crepe to set for just 10 seconds. Crack an egg in the center, and use the back of a spoon or a small rubber spatula to spread the egg white, which will allow the egg to cook evenly in the amount of time it will take the cheese to melt and the galette to crisp. Sprinkle about 1/3 cup Gruyère across the surface, then tear 2 or 3 pieces of ham and set them flat on top, surrounding the egg yolk.
• Allow the crepe to crisp up and brown on the bottom while the egg cooks sunny side up, and the ham warms through, 3 to 4 minutes. In Brittany, these are cooked on a large, round cast-iron griddle, and the four sides of the galette are folded in to become a large square before being slid onto a plate. This is harder to do in a slope-sided pan, but try it if it suits you - you'll want to fold the sides about 1 minute before the egg is done cooking. Otherwise, an open round is just fine. Slide it onto a plate, and repeat with remaining galettes.
• Season with salt and pepper. Drink with hard cider, not too cold.

BUCKWHEAT CREPES WITH EGGS, HAM, AND GRUYERE

Steps:

• Whisk together flours and 1/2 teaspoon salt into a medium bowl. Whisk in 2 eggs, 1 1/2 cups milk, and 2 tablespoons melted butter; whisk until smooth. Cover bowl with plastic wrap and refrigerate at least 30 minutes and up to overnight.
• Preheat oven to 200 degrees. Remove batter from refrigerator and whisk in remaining 1/4 cup milk.
• Place an 8-inch nonstick skillet or crepe pan over medium heat. Add 1/2 teaspoon melted butter and use a crumpled-up paper towel to spread evenly. Add a scant 1/4 cup batter and quickly swirl to coat the bottom of the pan.
• Cook until edges begin to dry, about 1 minute. Using your fingers or tongs, turn crepe, continue cooking about 15 seconds more; transfer to a plate and keep warm in the oven. Repeat process with remaining melted butter and batter, stacking each crepe on top of one another as you work.
• Using a fork or a whisk, blend remaining 12 eggs, remaining 1/2 teaspoon salt, and 2 tablespoons water in a large bowl. Melt remaining 4 tablespoons butter in a large nonstick skillet over medium-low heat. Add eggs and begin stirring with a wooden spoon. Slowly drag the spoon around the bottom and sides of the pan until thickened, about 5 minutes. Continue stirring until eggs have formed loose, moist curds, 3 to 5 minutes more. Remove from heat; set aside.
• Increase oven temperature to 400 degrees.
• Butter a 9-by-13-inch baking dish; set aside. Place a crepe, dark side down, on work surface. Layer a slice of ham, some of the Gruyere, and about 1/4 cup eggs on top of crepe. Roll crepe and place seam side down in baking dish. Repeat process with remaining crepes. Transfer baking dish to oven and bake for 5 minutes. Serve immediately.

BUCKWHEAT CREPES WITH HAM, GRUYERE AND CARAMELIZED ONIONS

Steps:

• For the caramelized onions: Melt the butter in a medium saute pan over medium heat. Add the onions and sugar and cook, stirring occasionally, over low heat until soft and caramelized, about 30 minutes. Stir in a few tablespoons of vinegar and cook for 1 minute longer. Add the thyme and season with salt and pepper. For the buckwheat crepes: Combine the milk, 3/4 cup water, the flours, oil, salt, pepper and eggs in a blender and blend until smooth. Cover and refrigerate for 2 hours and up to 8 hours. The longer it sits, the more tender the crepes. Preheat the oven to 350 degrees F. Brush a crepe pan or 8- to 10-inch nonstick pan with some of the melted butter and heat over medium heat until it begins to sizzle. Lift the pan at a slight angle and pour 1/4 cup of the batter into the center, tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, 1 to 2 minutes. Using a spatula, flip the crepe over and cook until golden on the other side, 1 to 2 minutes more. Transfer to a plate and cover. Repeat with more butter as needed and the remaining batter. For assembling the crepes: Return a crepe to the warm pan. Spread some onions over the surface, scatter some grated cheese over the onions, and tear a ham slice and drop across the surface. Fold the crepe in half, then in half again to make a triangle, and heat through to melt the cheese. Serve.

WHOLESOME BUCKWHEAT CREPES

Steps:

• Combine buckwheat groats with about 1 1/3 cup water in a bowl; allow to soak, draining and rinsing once or twice during soaking, 4 hours to overnight.
• Rinse and drain groats one final time. Transfer drained groats to a blender with egg, brown sugar, cinnamon, salt, and 1/2 cup water; blend into a smooth batter. Blend more water into the mixture as needed to reach a smooth, spreadable texture.
• Lightly grease a skillet and place over medium heat.
• Pour about 1/3 cup batter into the skillet; lift and tilt the skillet to swirl the batter evenly over the skillet; return to heat.
• Cook for about 2 minutes. Gently flip the crepe and cook the other side until the crepe is firm in the middle, about 2 minutes more; flip again and cook about 12 seconds. Plate and serve immediately.

BUCKWHEAT CREPES

Steps:

• Whisk eggs, sugar, and salt together in a large bowl. Pour in milk and whisk to combine. Gradually add 1 1/2 cups plus 2 1/2 tablespoons buckwheat flour and whole wheat flour, whisking to combine. Don't be afraid if the mixture looks too watery; it works well. Stir in 1 tablespoon vegetable oil.
• Heat a frying pan over medium-high heat. Brush the bottom with a little oil and pour in 1 ladle of batter in a swirl, so it spreads evenly into a thin layer. Cook until bubbles form and crepe is browned on the bottom, 1 to 3 minutes, then flip and repeat on the other side. Remove to a plate and repeat to cook remaining crepes, adding more oil as needed.

BASIC BUCKWHEAT CREPES- VEGAN AND GLUTEN-FREE

Steps:

• Place the buckwheat flour, rice flour, arrowroot/tapioca and a pinch of salt on a bowl. Make a 'well' in the centre of the flour.
• Add the coconut oil and a little of the milk, beating well with a wooden spoon.
• Gradually beat in the remaining milk, drawing the flour in from the sides to make a smooth batter.
• Heat a little oil in an 18cm/7 inch non-stick frying pan. Pour in just enough batter to coat the base of the pan thinly. Swirl the pan to spread the mixture thinly across the base of the pan.
• Cook until golden brown, flip and cook the other side.
• Place cooked crepes onto a plate and using baking paper between cooked crepes to stop them from sticking together.

BUCKWHEAT CREPES WITH HONEYED RICOTTA AND SAUTéED PLUMS

Steps:

• To make the crepes: Whisk the flours, salt, milk, buttermilk, butter, and eggs together in a large bowl until very smooth. To save arm power, you can blend the ingredients in a blender instead. Let the batter sit for at least 1 hour at room temperature and up to 1 day in the refrigerator.
• Rub a small dab of butter (1/2 tablespoon or so) onto the bottom of a 9- or 10-inch nonstick crepe pan or sauté pan over medium heat and wait until it melts completely. (Too much butter will make for a soggy crepe.) Pour 1/4 cup of the batter into the hot pan and tilt it in a circular motion to ensure the batter spreads out into an even layer. Cook over low heat until the edges start to pull away from the pan, about 2 minutes. Using a nonstick spatula, carefully flip and cook the other side until golden brown, about 1 minute. Lay the crepe on a large plate and repeat until you've gone through all of the batter (it's okay to stack the crepes on the plate). If the crepe pan starts to get too dry, add another little dab of butter. I tend to cook these quickly while the plums are sautéing and assemble them right then, but if you're chatting with friends and taking your time, keep the finished, unfilled crepes warm in a 200°F oven until ready to assemble.
• To sauté the plums: In a medium saucepan over medium heat, melt the coconut oil. Add the vanilla and honey, swirl the pan so they combine with the coconut oil, and then add the plums. Sauté until juicy and warm, 2 to 3 minutes.
• To assemble: For each crepe, gently fold the crepe in fourths (fold in half, then in half again) and dollop 1 to 2 tablespoons of the Honeyed Ricotta and a few sautéed plums on top. Finish with a generous drizzle of honey.
• Make Ahead: You can cook the crepes and store them in the refrigerator, stacked between pieces of waxed or parchment paper, for up to 3 days. You can also freeze them for up to 3 months by allowing the crepes to cool completely, wrapping them well in plastic wrap, and placing them in an airtight container. To reheat, place them in a glass baking dish or a pie plate covered with aluminum foil. Heat in a 250°F oven until just warmed through.

BUCKWHEAT CRêPES WITH CREAMY LEEKS AND BAKED EGGS

Steps:

• Make the batter:
• Whisk eggs, sugar, and salt in a large bowl to combine. Whisk in milk, followed by all-purpose flour, then buckwheat flour. Blend batter with 4 Tbsp. butter just to incorporate. Strain through a fine-mesh sieve into a medium bowl. Cover and chill batter at least 12 hours to allow flour to hydrate.
• Let batter sit at room temperature 1 hour before cooking.
• Stir briskly to reincorporate flour that will have settled to the bottom. Batter should be the consistency of heavy cream (adjust with more flour if too thin or milk if too thick). Heat a 10" nonstick skillet over medium. Brush skillet lightly with remaining 1 Tbsp. butter. Lift pan away from heat and pour 1/4 cup batter in the middle of skillet and quickly swirl pan to distribute batter evenly. Cook until crêpe begins to set and edges brown, about 2 minutes. Carefully loosen with a heatproof rubber spatula, flip, and cook until other side is lightly browned, about 1 minute. Stir batter to reincorporate; make another crêpe with 1/4 cup batter. (Recipe yields enough batter for 8 crêpes; reserve extra for coming days.)
• Assemble the crêpes:
• Preheat oven to 450°F. Heat oil in a medium skillet over medium-high. Add leeks, season with salt, and cook, stirring occasionally, until beginning to soften (do not let brown), about 5 minutes. Add cream, lemon zest, lemon juice, and cayenne; season with salt. Bring to a simmer; cook until leeks are very soft and most of cream has reduced, 6-8 minutes.
• Place 2 crêpes on a parchment-lined baking sheet. Evenly spread 1/4 cup warm leek mixture over each crêpe, leaving a 2" border around edges. Make a well in the center and crack 1 egg into each; season with salt. Bake until egg whites are cooked through but yolks are still runny, 6-8 minutes. Remove from oven and fold edges of crêpes up and in toward centers. Top with dill and black pepper.
• Do Ahead
• Batter can be made 2 days ahead. Keep chilled.

GALETTE DE BRETAGNE (BUCKWHEAT CREPES FROM BRITTANY, FRANCE)

Steps:

• Put the dry buckwheat flour and salt into the bowl, then with a spoon push the mix to the edges of the bowl leaving a hole in the center.
• Then pour some of the milk and add some of the eggs into the center of the bowl.
• With a spoon slowly fold in a little of the flour into the liquid and mix, always keeping the liquid soupy in texture.
• Continue to slowly add the milk and eggs to the center of the bowl and fold in the flour in this way so the mix is never sticky but rather always soupy.
• Doing this results in a non-lumpy mix that is very smooth.
• Mix for a few minutes with an electric mixer, while slowly adding the water to the bowl while mixing.
• Add the water as the flour thickens so that the mixture doesn't become sticky.
• The final mixture should be more watery than you would expect for North American pancakes, roughly the the consistency of melted chocolate.
• note: A secret tip for this recipe is to add at this point a table spoon of beer to the mix for every egg you added, as the malty beer really brings out the flavor of the buckwheat.
• Leave for a few hours in the fridge.
• After the mix is chilled, check the consistency, if it is too hard (most likely) then add enough extra water to make mix smooth.
• Again, it should be smooth, silky and as runny as melted chocolate.
• The mix is now ready to use.
• To make each galette, heat up two elements on your cooker.
• One at maximum temperature, the other on a medium heat.
• Place a very flat griddle or large frying pan on the maximum temperature hottest element of the cooker to heat up.
• Add 5 grams of butter to the heated frying pan and wait till it melts and turns brown.
• Then wipe the whole frying surface with paper towel to remove the butter leaving the pan lightly greased.
• Don't be afraid to reuse your paper towel and skip fresh butter between galettes.
• Lift your frying pan slightly off the grill, and add one ladle of mix to the hot pan, so it covers a large surface very thinly.
• Quickly tilt the pan so the mix runs over the whole surface evenly to the edges.
• Try not to add a second ladle to the pan - this doesn't work well, better to live with some holes in the galette.
• Cook the galette for 10-15 seconds on the highest heat, then start to lift the edges of the whole galette up from the pan with a non-stick flat mixing spoon.
• When you can get a good edge up with the spoon, move the pan to the lower heat element of the cooker.
• Lift up a good edge of the galette from the pan with the spoon, and with your fingers lift up the whole galette off the non-stick pan and then flip it over.
• The underside should be golden brown with a very few brown spots.
• Keep the pan on the lower medium heat.
• Now add the fillings to the top of the galette's cooked side.
• filling note. A usual filling is made like this: sprinkle on a little grated Gruyère cheese, then break an egg yolk (discard the white before hand) over the cheese in the center of the galette.
• To this, add 2 slices of diced ham onto the runny egg yolk, and then top it off with a handful of torn spinach leaves.
• The trick is not to overfill the galette.
• Alternatively try different types of cheese, like brie or cheddar, or skip the egg, or skip the ham/spinach.
• Try out loads of combinations - it's like pizzas, you can design your own.
• Let the toppings cook for up to about 1 minute.
• This is the reason to only use egg yolks, if runny they are nice, egg whites however are not nice undercooked.
• Now, Fold the cooked edges of the galette into the center to make a square, to hold the filling.
• Use a spatula to press down on the folded mix so it holds its shape.
• Carefully flip over the parcel, again press down on it with a spatula.
• The galette should have nice golden colour and some little brown spots on it.
• Serve immediately.

GLUTEN-FREE BUCKWHEAT CREPES

Steps:

• Whisk milk, eggs, and vegetable oil together in a bowl. Sift in all-purpose flour and buckwheat flour gradually, stirring constantly, until batter is quite runny.
• Melt butter in an 8-inch skillet or crepe pan over medium heat. Pour 1/4 cup batter into the skillet. Rotate the skillet until batter coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Transfer to a cooling rack. Repeat with the remaining batter, whisking gently before using.

EGG AND SPINACH BUCKWHEAT CREPES

Steps:

• Preheat oven to 200° F.
• Discard coarse stems from spinach. Wash leaves well and drain in a colander. In a large heavy kettle steam spinach with water clinging to leaves, covered, over moderate heat, stirring occasionally, until wilted, about 3 minutes. Drain spinach in colander, pressing out as much liquid as possible with back of a large spoon. Return spinach to kettle and cook in butter with salt and pepper to taste, uncovered, over moderate heat, stirring, 30 seconds.
• Brush a 12-inch non-stick skillet lightly with oil and heat over moderately high heat until hot but not smoking. Remove skillet from heat. Working quickly, stir batter and fill a 1/4-cup measure. Pour batter into skillet, tilting and rotating skillet quickly to cover bottom. Cook crêpe over moderately high heat until bottom is golden and top appears almost dry, about 1 minute. Turn crêpe over and put one-fourth spinach in center. Fold in edge of crêpe to form a square, leaving spinach in center exposed, and cook crêpe 30 seconds, or until bottom is golden. Slide crêpe onto a large baking sheet.
• Keep crêpe warm in oven while making 3 more crêpes with remaining batter and spinach in same manner.
• Brush skillet lightly with oil and heat over moderate heat until hot but not smoking. Break eggs, 1 at a time, into skillet and cook until whites are set, about 2 minutes. Top each crêpe with an egg and 1 tablespoon crème fraîche or sour cream.

BASIC BUCKWHEAT CREPES

Steps:

• Place flour in medium bowl. Whisk in eggs, 1/4 cup oil, milk, 1 1/4 cups water, and salt.
• Heat 10-inch-diameter nonstick skillet over medium-high heat; brush pan with oil. Add 1/4 cupful batter to skillet; tilt to coat bottom. Cook crepe until golden on bottom, adjusting heat to prevent burning, 30 to 45 seconds. Using spatula, turn crepe over; cook 30 seconds. Transfer to plate. Repeat with remaining batter, stacking crepes between sheets of plastic wrap. DO AHEAD: Can be made 1 day ahead. Cover; chill.

BUCKWHEAT CREPES WITH HAM, GRUYERE AND FRIED EGG

Steps:

• Preheat the oven to 325 degrees F and lightly grease 2 baking sheets with butter.
• Add the milk, granulated sugar, 2 of the eggs and 1/4 teaspoon salt to a blender and blend until smooth. Add the all-purpose flour, buckwheat flour and 2 tablespoons of the butter and blend until smooth, about 1 minute. Transfer the mixture to a bowl. (See Cook's Note.)
• Heat a 12-inch nonstick skillet over medium heat. Brush with butter, add 1/2 cup of the batter and tilt the skillet to swirl the batter evenly over the skillet. Cook until the bottom of the crepe is firm and the edges lift from the skillet, about 2 minutes. Flip and cook until the other side is firm, about 30 seconds. Transfer to a plate and cover with a paper towel. Repeat with the remaining batter, brushing the skillet with butter each time. Wipe out the skillet after the last crepe and reserve for later use.
• Transfer a crepe to a work surface and top with 1/2 cup of the cheese, leaving a 1 1/2-inch border all the way around. Top with 2 slices of ham. Fold the top and bottom borders in toward the center, pressing the crepe into the ham so that it sticks. Repeat with the right and left borders to create a square. Transfer the crepe to one of the prepared baking sheets using a spatula. Repeat with remaining crepes, cheese, and ham. Bake until the crepes are warm and the cheese is melted, about 10 minutes.
• Meanwhile, heat the remaining butter in the reserved skillet over medium heat. Crack the remaining 6 eggs into the skillet. Cook until the whites are set but the yolks are still runny, about 4 minutes.
• Top each crepe with a fried egg. Sprinkle with chives before serving, or sprinkle with confectioners' sugar and serve with red currant jelly.

BUCKWHEAT CREPES WITH SPICED-CHICKEN FILLING

Steps:

• Filling
• Sprinkle chicken all over with coriander, cumin, and 1½ tsp. kosher salt. Heat oil in a large skillet with high sides or a large pot over medium. Cook chicken, skin side down, until golden, 6-8 minutes. Turn and cook on second side until golden brown, 6-8 minutes. Transfer chicken to a plate.
• Pour off all but 1 Tbsp. fat from pan. Add carrots, celery, and cinnamon sticks and cook over medium heat, stirring occasionally, until softened, 6-8 minutes. Stir in orange juice and 1½ cups water, scraping up any browned bits.
• Remove skin from chicken thighs; discard. Nestle chicken back into pan and add any accumulated juices on plate along with 4 parsley sprigs. Bring to a simmer, cover, and cook 30 minutes. Uncover and continue to cook until sauce is slightly reduced and chicken shreds easily, about 15 minutes more. Transfer chicken to a clean plate. Pour braising liquid through a fine-mesh sieve into a medium bowl, pressing on solids to extract juices; discard solids.
• Pour 2 cups braising liquid back into pan. Bring to a boil and cook until reduced by a quarter, about 5 minutes. Stir cornstarch and ¼ cup cold water in a small bowl until smooth. Whisking constantly, pour slurry into braising liquid in a slow, steady stream. Continue to cook, whisking occasionally, until sauce thickens, about 2 minutes. Remove from heat.
• Separate chicken meat from bones; discard bones. Shred meat, discarding any fatty parts, and add back to sauce; toss to coat. Finely chop leaves of remaining 4 parsley sprigs; stir into sauce. Taste and season with more salt if needed. Cover and keep warm. Do ahead: Sauce can be made and chicken shredded 3 days ahead. Transfer sauce and chicken to separate airtight containers; cover and chill. Add chicken to sauce and reheat together over medium-low just before serving.
• Crepes and assembly
• Pulse oats in a blender until finely ground. Add egg, buckwheat flour, kefir, salt, 1 Tbsp. oil and 1¼ cups water and blend until batter is smooth.
• Heat an 8" nonstick skillet over medium; brush lightly with oil. Pour 3 Tbsp. batter into center of pan; swirl pan to spread batter evenly into a 6"-8"-diameter crepe. Cook, undisturbed, until surface looks dry, bottom is golden brown, and sides easily separate from pan, about 2 minutes. Using a thin heatproof spatula, gently flip crepe and cook just until lightly golden, about 30 seconds. Transfer to a plate and repeat process with remaining batter, stacking crepes as you go and brushing pan with more oil every 3-4 crepes. Cover crepes with a clean kitchen towel to keep warm while you work.
• Working one at a time, spoon ¼ cup filling onto each crepe. Fold side nearest to you up an over filling to cover by about two thirds (you should see some of the filling poking out at the top). Fold in one side and then the other to make a triangle-shaped packet.

BUCKWHEAT CREPES WITH MUSHROOM FILLING

Steps:

• Crepes: Combine all ingredients in a blender and puree until smooth, about 1 minute. Transfer to a bowl, cover, and refrigerate until cold, at least 2 hours and up to 1 day.
• Whisk batter until smooth. Melt 1/2 teaspoon butter in a 10-inch nonstick skillet or crepe pan over medium heat. Tilt skillet at a 45-degree angle, pour in a scant 2 ounces batter (slightly less than 1/4 cup), and immediately swirl and shake skillet in a circular motion to evenly distribute in a thin film across bottom. Cook until edges of crepe turn golden, about 45 seconds. Carefully flip crepe and cook just until set, about 30 seconds. Transfer to a paper-towel-lined plate. Melt another 1/2 teaspoon butter and continue cooking crepes in the same manner, whisking batter between crepes and stacking cooked crepes on top of one another. Let crepes cool completely, about 30 minutes.
• Mushroom filling: Melt 3 tablespoons butter in a large skillet over medium-high heat. Add half of shallots and half of thyme and cook until fragrant, about 30 seconds. Add half of mushrooms and 1/2 teaspoon salt and cook, stirring occasionally, until mushrooms are softened and golden brown in places, about 10 minutes. Add 1/4 cup wine and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until most of wine is evaporated; transfer to a large bowl. Cook remaining shallots, thyme, and mushrooms in the same manner; transfer to bowl. Let mixture cool and remove thyme. Stir in creme fraiche and season with salt and pepper.
• Assembly and serving: Preheat oven to 350 degrees. Spoon 1/4 cup filling into center of each crepe; fold in half, then in half again to form a triangle. Transfer crepes to a rimmed baking sheet, overlapping slightly; cook until warmed through and edges are crisp, about 10 minutes. Transfer to a serving platter, garnish with thyme, and serve immediately.

BUCKWHEAT CREPES WITH WHIPPED COCONUT CREAM

Steps:

• In bowl, mix buckwheat flour, rice flour, golden flax meal, cocoa, and brown sugar.
• Add vanilla coconut milk and oil. Whisk until smooth. Let rest 10 minutes.
• Meanwhile, whisk culinary coconut milk with vanilla cultured coconut milk. Set aside.
• Heat small cast-iron pan over medium heat. Grease lightly with oil.
• Add 1/4 cup batter to hot pan, twirling to spread batter out in a thin layer.
• Cook for about 2 minutes per side, using spatula to loosen edges. Transfer to plate and repeat with remaining batter.
• Spoon a layer of coconut cream inside crepes and roll up.
• Garnish and fill crepes with your choice of toppings and fillings. Some suggestions include fresh berries, toasted nuts, seeds, vegan chocolate, coconut chips, etc.

BUCKWHEAT CRêPES WITH CARAMELIZED APPLES

Steps:

• Place milk, water, eggs and salt in a blender. Cover blender and turn on at low speed. Add flours, then butter or oil and increase speed to high. Blend for 1 minute. Transfer to a bowl, cover and refrigerate for 1 to 2 hours.
• Place a nonstick or seasoned 8-inch crêpe pan over medium heat. Brush with butter or oil and when pan is hot, just before it begins to smoke, remove from the heat and ladle in about 3 tablespoons batter. Tilt or swirl pan to distribute batter evenly and return to the heat. Cook for about 1 minute, until you can easily loosen the edges with a spatula. Turn and cook on the other side for 20 to 30 seconds. Reverse onto a plate. Continue until all of batter is used up. Keep warm in a low oven.
• To make the caramelized apples, heat a large, heavy skillet over medium-high heat. Add butter. When it begins to color add sugar, apples, cinnamon and nutmeg. Turn heat to high and cook the apples, shaking and flipping them in the pan or stirring with a heat-proof spatula, until they have softened and caramelized, 5 to 10 minutes.
• Place a warm crêpe on a plate and spoon apples onto one half. Fold the crêpe over, then fold over again (to a quarter circle) to make room for another crêpe. Repeat with another crêpe. Top with a spoonful of crème fraiche or yogurt, and serve.

BUCKWHEAT BRUNCH CREPES

Steps:

• In a small bowl, beat whipping cream until stiff peaks form; fold into sour cream. Cover and refrigerate. In a large bowl, whisk eggs and milk. In another bowl, mix flours and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Meanwhile, in a small saucepan, combine sugar, cornstarch and salt; whisk in water until smooth. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add berries; cook over medium-low heat until berries pop. Stir in 1-1/2 teaspoons butter and lemon juice until butter is melted. Set aside and keep warm., Heat 1 teaspoon remaining butter in an 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes between pieces of waxed paper or paper towels. Serve crepes with berry sauce and cream mixture.