What better way to get the day started than with a batch of buckwheat crepes topped with fresh summer berries! These crepes have an earthy, fragrant aroma, and they’re delicious paired with either sweet or savory fillings. The batter is made from a mixture of buckwheat and all-purpose flour, making it much easier to work with than 100% buckwheat flour batter. Here, they’re shown filled with sliced strawberries and a lightly sweetened whipped topping of Greek yogurt, cream and honey. They make a delicious dessert too!
Buckwheat Crepes:
In a mixing bowl, stir together the flours and salt. While stirring vigorously, add the milk in a stream and stir until well combined. Add the egg and stir until fully incorporated and no streaks of yolk remain. Cover the bowl and let the batter sit in the refrigerator for at least 2 hours, or up to overnight.
When it is time to cook the crepes, heat a 12-inch nonstick skillet over medium heat. Add about a teaspoon of butter and use a thin, flexible spatula to spread it out over the surface of the pan. Add ⅓ cup of batter to the pan and, working quickly, grasp the handle of the pan and tilt the pan around in an even, circular motion so that the crepe batter makes a 10-inch circle in the pan.
Let cook for 2 minutes, then, working carefully, slide a spatula underneath the crepe and flip it over. Let cook for 1 minute more, then transfer to a plate to cool. Repeat with the remaining batter. Add berries and whipped creme as the filling. Fold and serve.
Whipped Greek Yogurt Creme:
In a stand mixer with a whip attachment, or in a bowl with a hand mixer, beat the heavy cream at high speed just until soft peaks form, about 2 minutes.
Add the Greek yogurt and honey and whip until the mixture is nice and fluffy and all of the honey is incorporated, about another half minute.
Transfer the whipped yogurt to a bowl and chill until ready to serve. You can make and refrigerate it up to 2 days ahead.
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