Lightly sweetened with molasses and topped with fruit and nuts, these delicate pancakes make a nourishing breakfast or ...

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 ...

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 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 ...

Dear Eric: Have you ever been to Brittany, France, and tried a true buckwheat crêpe? While we make them here, they don’t seem to turn out quite the same. It seems there are more holes in the ...

Hot chicken may reign supreme, but Nashville’s French crêpe scene is quietly having a moment — and we are so here for it.

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 ...