Sourdough Saturday – Buckwheat Crepes

Filed in Real Food by on February 7, 2015 1 Comment

Looking for a quick dinner idea? Buckwheat crepes are basically street food, easily cooked at home!

sourdough buckwheat crepes

Crepes are easy to make and a good way to turn leftover odds and ends into something a bit more elegant. Perfect for those nights you don’t really feel like cooking, but can’t bear the thought of another pizza slice.  The whole process is basically stir, sizzle, and fill.

I made this batch using buckwheat flour, feeding my starter with one cup of buckwheat flour on day seven. Buckwheat is gluten free, not really a grain or grass but related to rhubarb. It is a very fine, dark colored flour with a strong flavor. It took my starter a little longer than usual to start bubbling, but once it started it was VERY fragrant. That is a good thing if you like a strong sourdough. If not, you can make these crepes using a milder flour like whole wheat, and still get a great crepe.

Note: You can learn how to make your own sourdough starter by following the directions in this previous post.


Sourdough Saturday - Buckwheat Crepes
Crepes are a quick, easy, and elegant dinner idea.
Cuisine: French Canadian
Recipe type: Sourdough
Serves: 10
Prep time: 
Cook time: 
Total time: 
  • 1 cup sourdough starter
  • 4 eggs
  • ¾ cup milk
  • pinch of salt
  1. Mix all ingredients together. I find this is most easily done using a blender, but you can add everything to a bowl and combine with a wire whisk if you prefer. The batter will be very thin for a delicate crepe.
  2. If you have a crepe pan follow the heating directions that came with it to prepare for cooking.
  3. A regular skillet can be used also. Heat the skillet over medium high heat, add enough fat (butter or olive oil) to cover the bottom.
  4. Remove the pan from the heat, pour in about ¼ cup of batter, swirl to cover, and return to the heat. The crepe will quickly appear dry on top and will be golden on the bottom, about 30 seconds.
  5. Tip the pan and the crepe will fall out onto a plate. Cover with a cloth to keep warm while cooking the remaining crepes.


Be sure to fill your buckwheat crepes with something that won’t be overpowered by the buckwheat flavor itself. I sauteed bell peppers, tomatoes and watercress, and added herbed goat cheese and chopped avocado to fill the crepes. Top it all off with more crumbled goat cheese and chopped parsley. Other good options might be scrambled eggs with avocado; goat cheese, sauteed apples and almonds; or brie, ham and mushrooms.

Crepes can be made and filled ahead of time and warmed in the oven later. Do you have a favorite crepe filling?



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About the Author ()

Renee Pottle, an freelance writer and Home Economist, is fanatic about all things food. She blogs about canning and food preservation at Find her professional food writing info at

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  1. The Sourdough Page | Seed to Pantry | March 9, 2018

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