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

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 ...

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 ...

1 Tbsp. unsalted butter ; 1 Tbsp. almond oil (or substitute light olive oil), plus more for oiling the crêpe pan ; 1 Tbsp. molasses ; 3 firm apples (such as Honey Crisp or Granny Smith), cored ...

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 ...