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“DH loves buckwheat crepes and I found this recipe in The Best Recipes in the World by Mark Bittman. They can be filled with almost anything savory. The batter should be allowed to sit for an hour before cooking but if you didn't plan ahead or just don't have time you could skip the resting period. The cooking time includes the 1 hour resting time.”
READY IN:
1hr 35mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Add first 5 ingredients to a bowl, whisk until smooth and let it rest for 1 hour.
  2. Heat an 8 or 10 inch nonstick skillet over high heat for 2 minutes.
  3. Add a bit of butter or oil to thinl coat the bottom of the pan (pour out any excess butter or oil).
  4. Pour 1/4 cup of batter into hot pan and swirl it around so that it coats the bottom of the pan completely (pour any excess back into bowl of batter).
  5. Lower heat enough so that batter dries on top before it burns on bottom and cook for 1 to 2 minutes.
  6. Flip over crepe and cook other side for about 1/2 minute.
  7. Repeat until all batter has been used up adding more butter or oil to pan as needed (you won't need to add grease for every crepe).
  8. Stack crepes as they are finished.
  9. Fill as desired and serve.
  10. FILLING SUGGESTIONS:
  11. Ham & Cheese.
  12. Layer thinly sliced ham and Gruyere or Emmental cheese in the centre of each crepe; fold the bottom edge 1/3 of the way to the centre the fold the sides in and the bottom over to make an envelope. Serve as is or, better yet, brown in melted butter just before serving.
  13. Fried Egg.
  14. For this filling you will add the egg as you make the crepes.
  15. Cook the first side of the crepe as in step 3.
  16. Next you turn the crepe and break an egg into the centre of the crepe.
  17. Quickly fold in the side and bottom to make an envelope, cover and cook until the yolk has just set (about 2 minutes).
  18. Add salt and pepper to taste and serve immediately.

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