Recipe courtesy of Food Network Kitchen
Save Recipe Print
Buckwheat Crepes
Yield:
4 servings
Level:
Easy
Yield:
4 servings
Level:
Easy

Ingredients

Assorted Fillings:

Directions

Assorted Fillings:

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.

Sweet Onion Crepe Filling:

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:

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:

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:

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.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Crepes

Recipe courtesy of Alton Brown

Chicken and Asparagus Crepes

Recipe courtesy of Food Network Kitchen

Shrimp Scampi

Recipe courtesy of Food Network Kitchen

Homemade Cannoli

Recipe courtesy of Alex Guarnaschelli

Cioppino

Recipe courtesy of Giada De Laurentiis

Spaghetti Aglio E Olio

Recipe courtesy of Ina Garten

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Baked Ham with Brown Sugar-Honey Glaze

Recipe courtesy of Trisha Yearwood

French Toast

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Latest Stories