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Buckwheat Crepes

Buckwheat crêpes are a wonderfully flavourful alternative to plain crêpes and are just as simple. They’re a fun food for kids and they’re flexible in flavour because they work in both sweet and savoury meal ideas for any meal of the day. Serve these crêpes Tex-mex style with ground beef, cheesy chicken and broccoli for dinner or bananas and berries for breakfast or brunch. You can even make these crêpes one day ahead of time and keep in the refrigerator.

Makes 10


2/3 cup buckwheat flour

2 tsp cornstarch

2 large eggs

2 egg whites

1 cup 1% milk

1 Tbsp pure maple syrup

Pinch salt



Whisk flour and cornstarch in a medium bowl. Add eggs, egg whites, milk, maple syrup and salt. Whisk batter until smooth.

Preheat a lightly oiled 6-inch skillet on medium-high heat. Pour 3 Tbsp batter into the centre of the pan. Tilt and move batter in a circular motion to make a round crêpe. Flip when the edges begin to curl (about 30 seconds). Cook other side for another 30 seconds, place on a plate, cover with foil. Repeat steps with remaining batter. Enjoy with your favourite toppings.

Carolyn Hemming  (and co-author, Patricia Green) are the authors of seven bestselling cookbooks in three languages with easy recipes and accessible ingredients. Carolyn is an active mother and businesswoman who lives with her family in London.


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