Crepes, though related to American pancakes, are different because they originated in the Brittany region of France in the 13th century and were first made with buckwheat flour, which was a ...

Sweet crepes are very popular and widespread in the United States, but the savory buckwheat crepe remains obscure. By far my preferred crepe, it is basic and unpretentious–but also totally elegant.

Buckwheat — which, despite its name, isn't a type of wheat at all, but a seed — powers these satisfying crepes with both intrigue and nutrition. The flour imparts a deeply nutty flavor and ...

"Crepes are a bit technical ... In this recipe “the buckwheat adds a nice nuttiness, mushrooms bring meatiness, and the ricotta balances it all out with the creaminess—it tastes delicious ...

Since buckwheat has no gluten to provide structure and can be intense-tasting on its own, it is blended here with your choice of flour. While the batter rests and thickens a bit, you make the filling.

Buckwheat, which has been grown in Brittany ... You could cook, cool, stuff, fold or roll and bake them as you would other types of crepes. Or, as they do in Brittany, top them while in the ...

With Eater editors dining out sometimes several times a day, we come across lots of standout dishes, and we don’t want to keep any secrets. Check back for the best things we ate this week. Buckwheat ...

From earthy mushroom-and-cheese-filled buckwheat crêpes to Vietnamese-inspired pancakes, here are seven savory crêpes to make for dinner. This is collaborative content from Food & Wine's team of ...

Buckwheat — which, despite its name, isn’t a type of wheat at all, but a seed — powers these satisfying crepes with both intrigue and nutrition. The flour imparts a deeply nutty flavor and ...