Nutty buckwheat crepes filled with silky cold-smoked salmon, creamy crème fraîche, red onion, and capers, are served with a herbaceous cucumber dressing.

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.

For the crepes: Combine the milk, eggs, water, maple syrup and salt in a blender; blend on the “mix” or a low setting to incorporate. Add the buckwheat and whole-wheat pastry flours; blend for ...

Suzanne Cupps’ Buckwheat Crepes with Eggs, Ricotta and Mushrooms . ½ cup (2⅝ oz.) buckwheat flour ¼ cup (1⅛ oz.) all-purpose flour 1 Tbsp. maple syrup ...

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 ...

Buckwheat Crepes With Sauteed Apples • 1 cup low-fat (1 percent) milk • 3 large eggs • 2 tablespoons water • 1 tablespoon pure maple syrup • 1/4 teaspoon salt • 2/3 cup buckwheat flour ...

Marie-Pierre St-Onge grew up eating buckwheat crêpes in Quebec and knew ... Tuck a quarter of the apple filling into the folds, sprinkle the crepes with walnuts, and top with a tablespoon of ...

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 ...

Just add Paris: buckwheat crepes in their glory.April McGregerMy love for buckwheat first blossomed in the Soba-ya shops of Japan. Years later, that love was rekindled on the sidewalks of Paris ...

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 ...