Buckwheat Crepes with Berry Compote

Light and airy gluten-free buckwheat crepes paired with a vibrant and tangy homemade berry compote. These crepes offer a delightful blend of flavors and textures perfect for breakfast or brunch.

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4

Ingredients

1 cup buckwheat flour

2 large eggs

1 1/4 cups milk

2 tbsp melted butter

1/4 tsp salt

1 tbsp sugar

2 cups mixed berries (fresh or frozen)

1/4 cup sugar

1 tbsp lemon juice

1/2 tsp vanilla extract

1 tbsp water

Extra butter for cooking

Instructions

1. In a mixing bowl, whisk together buckwheat flour, eggs, milk, melted butter, salt, and sugar until smooth.

2. Let the batter rest for 20 minutes to allow the buckwheat flour to hydrate.

3. For the berry compote, combine berries, sugar, lemon juice, vanilla extract, and water in a saucepan over medium heat.

4. Stir the berry mixture and cook until the berries break down and the compote thickens, about 10 minutes.

5. Heat a non-stick skillet over medium heat and add a small amount of butter.

6. Pour about 1/4 cup of batter into the skillet, swirling to cover the bottom evenly.

7. Cook until the edges begin to lift and the bottom is golden brown, about 2 minutes.

8. Carefully flip the crepe using a spatula and cook for another minute.

9. Repeat with the remaining batter, adding butter to the skillet as needed.

10. Serve the crepes warm with the berry compote spooned on top.

Storage

Store leftover crepes and compote separately. Wrap crepes in plastic wrap and store in the refrigerator for up to 2 days. Store compote in an airtight container in the refrigerator for up to a week.

Reheating

To reheat, place crepes on a non-stick skillet over low heat for about a minute on each side or until warm. Stir compote before serving.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.