Buckwheat Crepes

  • Level: Easy
  • Yield: 4 servings
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5 tablespoons unsalted butter, plus more for the skillet

2/3 cup buckwheat flour

1/3 cup all-purpose flour

1 3/4 cups whole milk

3 large eggs

1/2 teaspoon salt

1/4 cup chopped fresh parsley (optional)

Assorted Fillings:

Sweet Onion Crepe Filling, recipe follows

Sauteed Spinach Crepe Filling, recipe follows

Creamy Mushroom Crepe Filling, recipe follows

Citrus Shrimp Crepe Filling, recipe follows


  1. 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.
  2. 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. 
  3. 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. 
  4. Serve with assorted fillings.

Sweet Onion Crepe Filling:

  1. 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.

Sauteed Spinach Crepe Filling:

  1. 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.

Creamy Mushroom Crepe Filling:

  1. 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.

Citrus Shrimp Crepe Filling:

  1. 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.

Cook’s Note

You can make the crepes a day ahead. Just wrap in plastic and refrigerate, then reheat before assembling.

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