Crêpe Bretonnes (Savory Buckwheat Crepes)

A buckwheat crepe filled with egg, spinach, cheese, and bacon shown on a black plate.

5 from 1 vote

Crêpe Bretonnes (Savory Buckwheat Crepes)

Transport your taste buds to France for breakfast with these fun, gluten free buckwheat pancakes. Crepes are a paper thin pancake. This savory crepe recipe uses freshly ground buckwheat flour, which gives them a slightly nutty flavor and an impressive nutrition profile!

Prep Time20

Cook Time15

Total Time35

Course: Breakfast

Cuisine: French

Servings: crepes

Calories: 101kcal

Author: Michelle Miller

Equipment

Crepe Pan

Ingredients

1/2 cup buckwheat groats
3 eggs
3/4 cup milk regular, or unsweetened non-dairy milk of choice.
1/2 teaspoon sea salt

Optional Savory Fillings

cheese
eggs sunny side up, fried, or scrambled
bacon precooked
ham thinly sliced
breakfast sausage precooked
spinach or baby kale
roasted red peppers
sun dried tomatoes

Instructions

Add the buckwheat groats to a blender. Process until a smooth flour forms. Be patient. At first there will be a lot of larger pieces, but it will blend into a soft flour after a minute. (check out this post for other ideas for using freshly ground buckwheat flour).
Pour the buckwheat flour into a bowl. Add the eggs, milk, and salt to the blender, then add the buckwheat flour back in. Pulse into a smooth batter.
Heat a crepe pan (or small skillet) over medium-high heat. Melt butter or ghee to coat the pan.
Pour batter into the center of the pan. Swirl the pan so the batter forms a thin layer completely filling the pan. Use a spatula if needed to spread the batter out and fill holes. Allow to cook about 2 minutes, until firm around the edges.
Flip the crepe and continue to cook another 30 seconds. Remove crepe from pan. Repeat with remaining batter, stacking crepes on a plate while you work.
Add a crepe back into the pan and add savory fillings, like cheese, spinach, a fried egg, and bacon.
Fold the edges of the crepe around the fillings. If the crepe has cooled, it will need to reheat, and then be pressed down to stay folded into the center. Pressing it against melted cheese helps them stick into tidy little packages.

Video

Notes

*Nutrition facts are for 1 crepe made with almond milk, and no fillings.

How to Store Leftover Crepes

Crepes can be prepped and reheated for breakfasts for the week. Prepare crepes as directed, and then completely cool. Stack with a piece of parchment between the cooked crepes, and wrap the plate with plastic wrap. Refrigerate crepes for up to 4 days, or freeze for up to 3 months.

Reheat crepes in a skillet with a little bit of butter. Add fillings, fold, and enjoy!

Variations

The basic french galette recipe starts with these crepes, and layers in sweet or savoury fillings.

French people make crepes for breakfast, dinner, and even dessert, like the famous Crêpe Suzette (crepes drenched in a sweet orange sauce).

Sweet Crepe: To make sweet buckwheat crepes, add 1 tablespoon of maple syrup or honey to this recipe. Fill with fresh berries, whipped cream, or even chocolate sauce.

Nutrition