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
  • 1/2 cup milk
  • 2 eggs
  • 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
  • 1/3 cup fresh blueberries
  • 1/3 cup fresh raspberries
  • 4-1/2 teaspoons butter, divided
  • 1 teaspoon lemon juice

Directions

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 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.
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.

  • 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
  • BERRY SAUCE:
  • 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, combine the milk and eggs. Combine flours and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
  2. 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 heat until berries burst. Add 1-1/2 teaspoons butter and lemon juice, stirring until butter is melted. Set aside and keep warm.
  3. 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.
  4. Serve crepes 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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