Buckwheat Crêpe
A simple recipe by yours truly.
Story/Photos/Videos by Marc Owerfeldt

Easy to make and nourishing; especially popular when camping.


Posted on October 20, 2019

This one must be going back to my Dutch roots — I always had a fable for buckwheat pancakes or anything made with buckwheat, for example Japanese noodles called Soba Noodles. It's not just for taste and texture, buckwheat also comes with a lot of benefits over regular flour: more vitamins and minerals, healthier fat profie, healthier starches, rich in fiber, reduced blood sugar, and potentially protects against cancer.

This recipe is very similar to a French Crêpe. There is no baking powder, no yeast, just four simple ingredient. However, I substitute as much of the wheat flour with buckwheat, at least 1/2 cup but sometimes I go with 100% buckwheat. flour.

Ingredients (for 6-8 pancakes):

Directions:

Blend everything together until it runs off a spoon. Bake a small quantity at a time in a hot pan until golden brown from both sides.

Serve with apple sauce, raspberry or apple cider jam.

I also like these pancakes savory style with a bit of melted cheese, freshly ground pepper, and topped with a sunny-side-up egg.

Baked until golden.
Served with jam...
... or savory style...
...with eggs & cheese.

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A simple & fun meal served with a cup of tea.