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Buckwheat Brunch Crepes

 Buckwheat Brunch Crepes
My husband and I enjoy these delicious crepes with sweet berry sauce and cream on Saturday mornings or even at supper time with sausage and eggs. They're considered a delicacy here, especially with a drizzle of maple syrup. -Sharon Dyck Roxton Falls, Quebec
2 ServingsPrep: 20 min. + standing Cook: 15 min.


  • 5 tablespoons heavy whipping cream
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 2 eggs
  • 1/3 cup all-purpose flour
  • 3 tablespoons buckwheat flour or whole wheat flour
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • Dash salt
  • 1/2 cup water
  • 1/3 cup fresh blueberries
  • 1/3 cup fresh raspberries
  • 4-1/2 teaspoons butter, divided
  • 1 teaspoon lemon juice


  • In a small bowl, beat whipping cream until stiff peaks form; fold
  • into sour cream. Cover and refrigerate. In a large bowl, combine the
  • milk and eggs. Combine flours and salt; add to milk mixture and mix
  • well. Cover and refrigerate for 1 hour.
  • Meanwhile, in a small saucepan, combine the sugar, cornstarch and
  • salt; stir in water until smooth. Bring to a boil; cook and stir for
  • 1-2 minutes or until thickened. Add berries; cook over medium-low

2 of 2

Buckwheat Brunch Crepes (continued)

Directions (continued)

  • heat until berries burst. Add 1-1/2 teaspoons butter and lemon
  • juice, stirring until butter is melted. Set aside and keep warm.
  • Heat 1 teaspoon butter in an 8-in. nonstick skillet over medium heat;
  • pour 2 tablespoons batter into the center of skillet. Lift and tilt
  • pan to coat bottom evenly. Cook until top appears dry; turn and cook
  • 15-20 seconds longer. Remove to a wire rack. Repeat with remaining
  • batter, adding butter to skillet as needed. When cool, stack crepes
  • with waxed paper or paper towels in between.
  • Serve crepes with berry sauce and cream mixture. Yield: about 6
  • crepes.
Nutritional Facts: One serving equals 782 calories, 40 g fat (24 g saturated fat), 335 mg cholesterol, 965 mg sodium, 90 g carbohydrate, 4 g fiber, 15 g protein.