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 ...

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

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 ...

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 ...

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 ...

¾ cup buckwheat flour 2 large eggs 1 cup whole milk 1 tbsp olive oil ½ tsp sea salt A splash of water or milk Unsalted butter, for the pan. Instructions. Prepare the batter: In a blender, combine 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 ...