Buckwheat and Spelt Crêpes
These crepes are easy to whip up in a food processor, blender or by hand, and don’t take long to cook. They have a nice nutty flavor and speckled texture thanks to the buckwheat. Buckwheat crepes are great with savory eggs, nut butters and sweet, fruity fillings. The King Arthur people suggest caramelized apples and whipped cream, which I’ll try to remember for next fall, and I think peaches and cream would be lovely this summer. I don’t think there’s a crepe in the whole world that isn’t great with Nutella. Serve with savory fillings or sweet, for breakfast, dinner or dessert!
Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Spelt | not in our table | 0 |
| Buckwheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup whole spelt flour*
- 1/4 cup buckwheat flour
- 2 teaspoons sugar (up to 1 1/2 tablespoons for sweeter crepes)
- 1/4 teaspoon salt
- 3/4 cup plus 2 tablespoons milk
- 2 large eggs
- 1 tablespoon unsalted butter, melted (plus more for greasing the pan)