Buckwheat Brunch Crepes

Total Time

Prep: 20 min. + chilling Cook: 15 min.


3 servings

Updated: Jun. 27, 2023
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
Buckwheat Brunch Crepes Recipe photo by Taste of Home


  • 5 tablespoons heavy whipping cream
  • 1/2 cup sour cream
  • 2 large eggs
  • 1/2 cup 2% milk
  • 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


  1. In a small bowl, beat whipping cream until stiff peaks form; fold into sour cream. Cover and refrigerate. In a large bowl, whisk eggs and milk. In another bowl, mix flours and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour.
  2. Meanwhile, in a small saucepan, combine sugar, cornstarch and salt; whisk in water until smooth. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add berries; cook over medium-low heat until berries pop. Stir in 1-1/2 teaspoons butter and lemon juice until butter is melted. Set aside and keep warm.
  3. Heat 1 teaspoon remaining butter in an 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes between pieces of waxed paper or paper towels. Serve crepes with berry sauce and cream mixture.

Nutrition Facts

2 crepes: 516 calories, 27g fat (16g saturated fat), 180mg cholesterol, 577mg sodium, 60g carbohydrate (40g sugars, 2g fiber), 10g protein.