Buckwheat Brunch Crepes Recipe

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Buckwheat Brunch Crepes Recipe
Buckwheat Brunch Crepes Recipe photo by Taste of Home
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Buckwheat Brunch Crepes Recipe

Read Reviews
1
Publisher Photo
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
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + standing Cook: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + standing Cook: 15 min.

Ingredients

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

Directions

In a small mixing bowl, beat whipping cream until stiff peaks form; fold into sour cream. Cover and refrigerate.
In a bowl, whisk the eggs and milk. Add flours and salt; beat until smooth. Let stand for 30 minutes.
Meanwhile, combine the sugar, cornstarch and salt in a saucepan; stir in water and lemon juice until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened and bubbly. Add berries; cook over medium-low heat until berries burst. Stir in 1-1/2 teaspoons butter until melted; set aside and keep warm.
Melt 1 teaspoon butter in an 8-in. skillet. Pour about 2 tablespoons batter into the center of skillet; left and tilt skillet to coat bottom evenly. Cook until top appears dry; turn and cook bottom until lightly browned. Remove to a wire rack.
Repeat with remaining batter, adding butter to skillet as needed. Stack crepes with paper towels in between and keep warm. Serve crepes warm with berry sauce and cream mixture. Yield: about 6 crepes.
Originally published as Buckwheat Brunch Crepes in Taste of Home February/March 2004, p31

Nutritional Facts

3 each: 782 calories, 40g fat (24g saturated fat), 335mg cholesterol, 965mg sodium, 90g carbohydrate (59g sugars, 4g fiber), 15g protein.

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  • 5 tablespoons heavy whipping cream
  • 1/2 cup sour cream
  • 2 eggs
  • 1/2 cup milk
  • 1/3 cup all-purpose flour
  • 3 tablespoons buckwheat flour or whole wheat flour
  • 1/2 teaspoon salt
  • BERRY SAUCE:
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • Dash salt
  • 1/2 cup water
  • 1 teaspoon lemon juice
  • 1/3 cup fresh blueberries
  • 1/3 cup fresh raspberries
  • 4-1/2 teaspoons butter or margarine, divided
  1. In a small mixing bowl, beat whipping cream until stiff peaks form; fold into sour cream. Cover and refrigerate.
  2. In a bowl, whisk the eggs and milk. Add flours and salt; beat until smooth. Let stand for 30 minutes.
  3. Meanwhile, combine the sugar, cornstarch and salt in a saucepan; stir in water and lemon juice until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened and bubbly. Add berries; cook over medium-low heat until berries burst. Stir in 1-1/2 teaspoons butter until melted; set aside and keep warm.
  4. Melt 1 teaspoon butter in an 8-in. skillet. Pour about 2 tablespoons batter into the center of skillet; left and tilt skillet to coat bottom evenly. Cook until top appears dry; turn and cook bottom until lightly browned. Remove to a wire rack.
  5. Repeat with remaining batter, adding butter to skillet as needed. Stack crepes with paper towels in between and keep warm. Serve crepes warm with berry sauce and cream mixture. Yield: about 6 crepes.
Originally published as Buckwheat Brunch Crepes in Taste of Home February/March 2004, p31

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pack1966 User ID: 1417361 91228
Reviewed Jan. 25, 2009

"I made the crepes, filled w/ a pecan praline and banana filling versus the fruit. Oh my goodness! The crepes were excellent; this is the best recipe."

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