Life Changing Buckwheat Crepe Recipe

When we’re in the mood for a hearty breakfast, Jon and I sometimes walk over to Sofi’s Crepes in Station North, Baltimore for buckwheat crepes/galettes. They’re tasty – especially if we’re recovering from going out the night before-  but a far cry from the super-thin, crispy, perfect crepes we had last time we were at the Breizh Cafe in Paris.

Today, I discovered how to recreate those perfect crepes, and my life will never be the same. I recently received a copy of David Lebovitz’s My Paris Kitchen from my Aunt Jean for Christmas, and was so thrilled to see that Lebovitz has a few pages describing how the chefs at Breizh create crepes, and a modified easier-to-get-right recipe for buckwheat galettes that taste like the ones at Breizh. I tried making them for breakfast this morning and they were fantastic. Luckily, the recipe made about 12, so we’ve stored a large bunch in the fridge to eat throughout the week.

A crepe from Briezh in Paris.
A crepe from Briezh Cafe in Paris.


  • 1 1/2 cups of buckwheat flour
  • 1/2 teaspoon salt
  • 2 1/4 cups of water
  • 2 large eggs

1. Put the flour in a bowl, and then add the other ingredients. Whisk well. Cover the bowl, and put in the fridge to rest for about 1 hour. The batter should have the consistency of heavy cream – if not, add more water.

2. Wipe the bottom of a nonstick frying pan with butter, and wipe with a paper towel. Heat over medium high heat.

3. When the pan is warm, add 1/4 cup of batter to the pan (you might need to rewhisk the batter after it’s been in the fridge). Quickly shake the pan to spread the batter into a super-thin layer. Cook until the underside is golden brown and the edges curl up (about 1.5 minutes). Using a spatula, flip, and cook for about another minute. When the crepe is done, put it on a flat dinner plate.

4. Cook the rest of the crepes the same way, and stack on the plate.

5. When you are ready to serve an individual crepe, reheat a crepe on the frying pan (bottom side down). Add your favorite ingredients on top (I used fresh basil, roasted red pepper and munster cheese). When the ingredients are melted, fold the crepe in half. Transfer to a plate and enjoy!

One thought on “Life Changing Buckwheat Crepe Recipe

  1. If you’re curious about what buckwheat does for the flavor, I’d describe it as deeply minerally, almost like limestone wet with rain. The goal of any buckwheat crepe recipe is to maximize the amount of buckwheat flour and minimize the amount of wheat flour—getting a pronounced buckwheat flavor is the reason we’re making these, right?

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