Buckwheat crêpes


Buckwheat crêpes are one of those things I love to eat, but, for some reason, rarely make myself.

That turned out to be an easy thing to fix! You can prep the very simple batter the night before and whip up some crêpes and impress your family come morning.

These are perfection however you prefer them – savory or sweet, or both.

I served these with wildflower honey, lemon, & sugar or as a galette complète with egg, ham, & cheese.


And we are en route to La Rochelle as you read this, so bon appetit and enjoy!

Buckwheat crêpes

(adapted from David Lebovitz)

You’ll need:

  • 2 cups skim milk
  • 1 tablespoon raw sugar
  • 1/4 teaspoon kosher salt
  • 1/2 cup  buckwheat flour
  • 3/4 cup AP flour
  • 3 large eggs
  • 3 tablespoons butter, melted (for pan + crepes)
  • (and any accompaniments)

1. Whisk together all of the ingredients, minus the butter, into a smooth batter. Refrigerate overnight. Tip: whisk the batter together again the next day, as the flour will sink to the bottom. You can also add a little bit more milk to it as you go along, if it has thickened up.

2.  Let batter come to room temperature. Heat up some butter in a non-stick or crepe pan – I like to brush a little bit of the remaining butter onto the pan as I go along.

3. Lift the pan and pour a ladle (about 1/4 cup full) of batter in the middle of the pan and swirl it around. Remember the rule of the first pancake, the first crepe is the hardest, then they get easier as you go along!

4. Cook each crepe for about a minute on each side. Use a spatula (or your hands if they are pretty heat-resistant, like mine) to flip and/or lift out of pan.IMG_1392

5. Serve warm with your choice of accompaniments. If making a galette complèteflip the crepe, then add a slice of ham, cheese and an egg on top. Fold down the edges to keep egg inside. Forming the perfect little “envelope” will probably also take some practice!

My favorite sweet incarnation of the crepe is simple: lemon & sugar. Or lemon, honey, & sugar and, okay, some pretty purple flowers too.IMG_1394IMG_1388



  1. These crepes look so heavenly! I’ve been meaning to make these for an upcoming video myself and your post has me very inspired. I like them exactly as you have these pictured here, with delicious slivers of ham and an oozey egg on top!

    Enjoy your road trip 🙂

    • saffronandhoney saffronandhoney says:

      Can’t wait for the video, Alice! And cutting into that egg is my very favorite thing too:)

  2. I’ve loved your Instagram posts from La Rochelle, so beautiful! Stunning scenery. These crepes are wonderfully delicate. I haven’t really used buckwheat for crepes before but I love the extra nutritional hit. Lovely post. Enjoy your continued travels! xx

  3. These look so delicious! I’ve never tried making them with buckwheat, but I always manage to hide large quantities of finely ground wholegrain flour. I love the egg you serve them with. I’ve never tried that before. On my to do list now!
    I’m also loving all your photos from France. Keep them coming

  4. Yes please! I adore buckwheat and I adore crepes, but like you… rarely do I make them. I think I shall add these to my weekend menu. 🙂 Beautiful Ksenia!!

    • saffronandhoney saffronandhoney says:

      Much easier than I thought to turn out quite a few of these for breakfast, if you make the batter the night before! 🙂

  5. What a beautiful presentation! Funny, I’ve always made buckwheat pancakes, but never crepes. I’ll have to remedy this!!!

  6. I have some buckwheat flour sitting neglected in my closet. I am making these this weekend — thanks so much for the inspiration!


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