Ina Garten’s Foolproof Buckwheat Crepes Recipe for Beginners

Buckwheat crêpes blend rustic French culinary traditions with delightful contemporary flair.

Rich golden-brown pancakes offer a nutty, complex flavor profile that transforms ordinary meals into extraordinary experiences.

Light yet substantial, buckwheat crêpes represent a perfect canvas for countless savory and sweet combinations.

The gluten-free flour provides incredible nutritional benefits while delivering remarkable depth to each carefully crafted bite.

Traditional techniques merge seamlessly with modern cooking approaches, creating a dish that feels both comforting and sophisticated.

Crisp edges and tender centers promise a truly memorable gastronomic adventure: savor every delectable moment.

Why You’ll Love Buckwheat Crepes for Any Meal

• Elevate Breakfast with Gourmet Simplicity: These buckwheat crepes transform an ordinary morning meal into a sophisticated French-inspired experience, blending professional cooking techniques with home-friendly preparation.
• Master Versatile Culinary Techniques: The recipe teaches essential skills like creating smooth batter, perfectly cooking delicate crepes, and achieving runny egg yolks, making it an excellent learning opportunity for home cooks wanting to expand their kitchen expertise.
• Enjoy Luxurious Flavor Combinations: Rich Gruyère cheese, savory ham, and delicate crepes create a harmonious blend of textures and tastes that feel indulgent yet surprisingly approachable, offering a restaurant-quality dish you can easily make at home.

Everything You’ll Need for a Savory French Treat

• Buckwheat Flour: Hearty, nutty flour that gives distinctive flavor and authentic French texture.
• All-Purpose Flour: Helps create smooth, flexible crepe consistency and balances buckwheat's strong taste.

• Milk, Water: Provides moisture and helps create thin, delicate crepe batter.
• Melted Butter: Adds rich flavor and helps prevent crepes from sticking to pan.

• Eggs: Binds ingredients together and provides structural support for crepes.
• Ham: Classic French filling that adds savory protein to the dish.
• Gruyère Cheese: Offers creamy, nutty flavor and melts beautifully when baked.

• Crème Fraîche: Adds luxurious, tangy richness to the final dish.
• Fresh Parsley: Provides bright, fresh garnish and color contrast.
• Salt, Pepper: Enhances overall flavor and seasons the eggs and crepes.

How to Make Buckwheat Crepes Like a Pro

Step 1: Whip Up the Crepe Batter

• Milk
• Melted butter
• Eggs
• Buckwheat flour
• All-purpose flour
• Salt

Blend everything for 30 seconds until super smooth. Stash the batter in the refrigerator for at least 3 hours or up to a full day.

Step 2: Refresh the Batter

Before cooking, wake up your batter by adding water and giving it another quick blend to ensure silky consistency.

Step 3: Warm Up the Oven

Set your oven to a cozy 350°F and arrange three racks evenly.

Step 4: Create Perfect Crepes

Heat a nonstick crepe pan over medium flame. Melt a touch of butter and spread it around with a paper towel. Pour batter into the pan, swirling to create an even layer. Cook for 1-2 minutes until set. Transfer each crepe to a parchment-lined sheet pan.

Step 5: Layer with Deliciousness

• Slice of ham
• Gruyère cheese

Arrange two crepes on each of the three sheet pans.

Step 6: Fry Sunny Eggs

Melt butter in a sauté pan over medium-low heat. Gently fry eggs until whites are set but yolks remain gloriously runny. Nestle an egg on top of each crepe.

Step 7: Bake to Perfection

Sprinkle salt and pepper over the eggs. Slide the sheet pans into the oven and bake for 5 minutes until cheese transforms into gooey goodness.

Step 8: Serve with Flair

Fold the crepe edges toward the center, letting the golden egg yolk peek through. Drizzle with crème fraîche, scatter fresh parsley, and serve immediately.

Tips for Crepes That Don’t Tear or Stick

• Rest and Relax the Batter: Refrigerating the buckwheat crepe batter for at least 3 hours allows the flour to fully absorb the liquid, resulting in smoother, more tender crepes.
• Master the One-Sided Cooking: Cook crepes on just one side to achieve a delicate, soft texture that's perfect for elegant folding without breaking.
• Choose the Right Pan: Select a high-quality nonstick skillet to prevent sticking and ensure effortless crepe removal with a beautiful, even golden color.
• Gentle Heat for Perfect Eggs: Use medium-low temperature when cooking eggs to maintain a luscious soft yolk and perfectly set whites, creating a luxurious filling.
• Timing is Everything: Fold the crepes immediately after cooking while they're still warm, allowing the cheese to melt seamlessly and creating a mouthwatering presentation.

Storage Tricks to Keep Crepes Fresh

• Freeze
• Refrigerate: Quickly cool your leftover crêpes to room temperature before storing. Slide them into an airtight container, where they'll stay fresh and tasty for two days. Keep them flat to prevent sticking and maintain their pristine shape.
• Reheat: Breathe new life into refrigerated or thawed crêpes by warming them in a nonstick pan. Set the heat to medium, cover with a lid, and gently warm for 3-4 minutes.

Flavor Ideas from Sweet to Savory

• Vegetarian Buckwheat Delight: Replace ham with sautéed spinach and mushrooms, keeping the Gruyère cheese for a rich, earthy flavor profile that vegetarians will love.
• Mediterranean Magic: Swap ham with roasted red peppers, add crumbled feta cheese, and top with a sprinkle of za'atar for a Greek-inspired version that bursts with Mediterranean flavors.
• Smoked Salmon Sensation: Layer thin slices of smoked salmon instead of ham, use cream cheese in place of Gruyère, and garnish with fresh dill for an elegant brunch-style crepe that feels luxurious and light.
• Spicy Southwest Spin: Fill crepes with seasoned black beans, pepper jack cheese, and top with a quick salsa and avocado slices for a zesty, vibrant alternative that brings bold southwestern flair to the classic recipe.

Crepe Conclusion That’s Worth Repeating

Culinary magic emerges with Ina Garten’s buckwheat crêpes, blending French elegance and comforting flavors.

Delicate layers of buckwheat and all-purpose flour create a canvas for rich Gruyère and silky ham.

Runny egg yolks cascade across golden-edged crêpes, promising a sensory journey through sophisticated breakfast artistry.

Crisp edges, melted cheese, and herbal parsley whispers transport palates to Parisian morning kitchens.

Garten’s recipe celebrates simple ingredients transformed into extraordinary experiences.

Passionate cooks and breakfast enthusiasts: share this delightful masterpiece, ignite conversation, and spread culinary inspiration across your networks.

Ina Garten Buckwheat Crepes complete Recipe

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4.8 from 37 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Ina Garten’s buckwheat crepes showcase French culinary elegance with delicate, nutty flavors. Delightful, thin pancakes combine rustic charm and sophisticated technique, promising a memorable breakfast or elegant dessert experience for curious cooks.

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Ingredients

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Main Ingredients:

• 8 extra-large eggs, divided
• 225–280 g / 8-10 oz grated Gruyère cheese (about 3 cups)
• 6 large slices Black Forest ham

Flour and Base Ingredients:

• 90 g / ¾ cup whole-grain buckwheat flour (such as Bob’s Red Mill)
• 30 g / ¼ cup all-purpose flour
• 240 ml / 1 cup whole milk

Seasoning and Additional Ingredients:

• 1½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 15 g / 1 tablespoon unsalted butter, melted
• 60 g / 4 tablespoons (½ stick) unsalted butter, divided
• 120 ml / ½ cup crème fraîche, whisked with 15 ml / 1 tablespoon milk
• 1 tablespoon minced fresh parsley

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Instructions

1. Craft the batter by combining milk, melted butter, eggs, buckwheat flour, all-purpose flour, and salt in a blender. Pulse for approximately 30 seconds until achieving a silky, homogeneous texture. Chill the mixture in the refrigerator for a minimum of 3 hours, allowing flavors to meld and develop.
2. Prior to cooking, incorporate water into the chilled batter and blend once more to ensure optimal consistency and smoothness.
3. Position oven racks evenly and preheat to 180°C / 350°F, creating an ideal environment for final preparation.
4. Select a nonstick crêpe pan and melt butter over medium heat. Distribute butter evenly using a paper towel. Pour batter into the pan, tilting to create a thin, uniform layer. Cook for 1½ to 2 minutes until the surface appears set, avoiding flipping.
5. Transfer each delicate crêpe to a parchment-lined sheet pan. Systematically layer a slice of ham and generous portion of Gruyère cheese across the crêpes, arranging two crêpes per sheet pan.
6. Meanwhile, prepare eggs in a sauté pan with remaining butter. Gently fry until egg whites solidify while maintaining a luscious, runny yolk. Carefully position one egg atop each crêpe.
7. Season the eggs with salt and pepper, then slide the sheet pans into the preheated oven. Bake for approximately 5 minutes, allowing the cheese to melt and become gloriously golden.
8. To serve, elegantly fold crêpe edges towards the center, creating a delicate parcel that showcases the vibrant egg yolk. Drizzle with crème fraîche and garnish with freshly chopped parsley, presenting a visually stunning and delectable dish.

Notes

• Cold batter creates a smoother texture, allowing gluten to relax and preventing tough crêpes.
• Gentle cooking prevents egg scrambling, maintaining a delicate, creamy consistency.
• Nonstick surfaces guarantee seamless crêpe release without tearing or breaking.
• Single-side cooking preserves the delicate texture, making folding effortless and elegant.
• Immediate folding while warm ensures melted cheese and perfect crêpe flexibility.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Lunch, Dinner, Snacks
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 1 crêpe (10-inch)
• Calories: 140
• Sugar: 1 g
• Sodium: 310 mg
• Fat: 4 g
• Saturated Fat: 2.5 g
• Carbohydrates: 15 g
• Fiber: 2 g
• Protein: 9 g
• Cholesterol: 105 mg