Use this easy buckwheat crêpe mix to make sweet or savoury pancakes. This basic batter recipe for crêpes and pancakes is a versatile foundation for either sweet or savoury fillings.
Serve your crêpes with fried eggs and smoked salmon for a fertility-boosting breakfast, lunch or dinner! Then fill leftover crêpes with yoghurt and fresh berries for dessert.
Easy buckwheat crêpes ingredients
For the crêpes
Make these easy buckwheat crêpes with just four ingredients:
- Buckwheat flour: Make sure you get gluten-free buckwheat flour if you’re following a gluten-free diet. If you can’t find buckwheat flour it the store you can easily make it yourself if you have a high-speed blender. Here’s my recipe for homemade buckwheat flour.
- Sea salt: For seasoning.
- For the batter: Filtered water and free-range eggs
For the toppings
You can choose whatever toppings you fancy, for this recipe we’re going savoury. But I’ve listed some more ideas below if you fancy something different
- Cream cheese or dairy-free alternative: For dairy opt for full fat organic – soft goat’s cheese works well. And for dairy-free look for a cream cheese alternative with minimal ingredients.
- Fried eggs: I always use avocado oil to fry eggs because it’s stable at the high temperature required for frying. Shop my favourite avocado oil via this link for 10% off your order.
- Wild smoked salmon: I use wild Sockeye, which is renowned for its vibrant crimson colour and intense flavour. These qualities come from its diet, which is higher in shellfish than any other Pacific salmon. Farmed salmon just can’t compete, and this applies to its nutrition profile too. Wild salmon is an excellent source of nutrients vital for optimal fertility, including vitamin D, protein and omega-3.
- Salad leaves: Choose your faves. I love rocket (arugula) for its intense and bitter flavour.
- Herbs: Fresh chives and dill for their delicious flavour profile which pairs perfectly with the salmon, cream cheese and eggs.
How to make easy buckwheat crêpes
These aren’t called easy buckwheat crêpes for nothing! Make and load them with toppings in three easy steps:
- Make the batter: Place the water and eggs in a large jug, add the flour and salt and whisk to combine. Refrigerate for 30 minutes.
- Cook the crêpes: Melt a little coconut oil in a crepe pan over a low to medium heat. Coat the pan with a thin layer of batter. Cook until the edges curl, about 2 minutes. Flip and cook for another minute. Keep warm on a plate in a low oven. Repeat with the remaining batter to make 6-8 crepes (depending on the size of your pan).
- Prepare the toppings: Fry eggs to your liking. Lay a cooked crepe on a serving plate. Spread with cream cheese, add a fried egg and fold in the sides. Top with smoked salmon, sprinkle with chives and dill and serve with salad leaves.
More topping ideas
- Try the classic flavour combo of fresh lemon juice with a sprinkling of sugar.
- Yoghurt and fresh berries.
- Apple and cinnamon.
- Strawberries and clotted cream.
How to store buckwheat crêpes
These crêpes will keep for up to two days in the fridge. If you want to make it bigger batch for a quick meal on another day, make sure you store them in an airtight container.
More pancake recipes to try
- American-style apple and raspberry crumble pancakes
I hope you enjoy this easy buckwheat crêpe recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
For the crepes
- 120 g (¾ cup) buckwheat flour (see notes)
- Large pinch of sea salt
- 250 ml (1 cup) filtered water
- 2 large organic free-range eggs
For the fried eggs
- 4 fried eggs
- Avocado oil for frying
- 4 tbsp organic full fat cream cheese or dairy-free cream cheese alternative (I used Nush)
- 100 g wild smoked salmon
- Large handful of salad leaves
- 1 tsp each of finely chopped fresh chives and dill
- Place the water and eggs in a large jug, add the flour and salt and whisk to combine. Set aside for 30 minutes or chill overnight in the fridge.
- Melt a little coconut oil in a crepe pan over a low to medium heat. Coat the pan with a thin layer of batter. Cook until the edges curl, about 2 minutes. Flip and cook for another minute. Keep warm on a plate in a low oven. Repeat with the remaining batter to make 6-8 crepes (depending on the size of your pan).
- Fry eggs to your liking. Lay a cooked crepe on a serving plate. Spread with cream cheese, add a fired egg and fold in the sides. Top with smoked salmon, sprinkle with chives and dill and serve with salad leaves. Store leftover crepes in an airtight container in the fridge for up to two days.