Buckwheat Crepes with Greek Yogurt and Fresh Fruit

Makes 8 crepes

Buckwheat adds a delicious sour note to crepes and breads. As a crop, buckwheat gives a boost to the environment because it suppresses weed growth and provides nectar for honeybees. It requires little to no chemical fertilization and actually adds nutrients to the depleted soil on which it’s grown. I like to fold these crepes in half, but they can also be filled and rolled like sushi.


¾ cup plus 1 tablespoon buckwheat flour
13 cup white flour
½ teaspoon salt
2 tablespoons olive oil, plus more for brushing
3 large eggs
2 cups fresh berries
3 tablespoons honey
1 cup Greek yogurt
½ cup coarsely ground walnuts


To make the batter, mix the flours and salt in a large bowl. In a separate bowl, whisk together the eggs, olive oil, and 1½ cups water. Add the egg mixture to the flour mixture and whisk until the batter just comes together. Cover the batter and let it rest in the refrigerator for 1 hour.

Heat a lightly oiled skillet over medium heat. When the pan is hot, drop ¼ cup of the batter into the skillet, immediately titling and rotating the pan to spread the batter evenly. Cook the crepe for roughly 1 minute, until it is set on the bottom, then gently loosen the edges with a heatproof spatula and flip. Cook on the second side for 30 seconds, or until firm. Slide the crepe onto a plate and repeat with the remaining batter.

In a medium-sized bowl, toss the berries with the honey. Lay a crepe on a flat surface and place ¼ cup of the berries on one side of the crepe. Fold in half. Repeat with the remaining crepes. Serve with a dollop of yogurt and a sprinkle of walnuts.

Copyright 2011 © by Louisa Shafia. All rights reserved.