Buckwheat Crepes with Berry Compote

🕒 Prep: 10 min
🔥 Cook: 20 min
🍽 Serves: 4
★★★★★
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If you're looking for a breakfast or brunch dish that's a bit different yet incredibly satisfying, these Buckwheat Crepes with Berry Compote might just be the ticket. The nutty flavor of buckwheat pairs beautifully with a sweet, tangy berry compote, making this dish both unique and crave-worthy.

Ingredients for Buckwheat Crepes with Berry Compote

Buckwheat flour is the star here, giving the crepes their distinctive earthy flavor and dark color. Despite its name, it's gluten-free, making it a suitable choice for those avoiding gluten. Eggs create structure and help bind the batter, while milk provides the necessary liquid to achieve the right crepe consistency. The melted butter adds richness and helps the crepes cook up golden and flavorful.

The mixed berries bring a burst of color and natural sweetness to the dish, with the sugar helping to balance any tartness. A splash of lemon juice adds brightness, while vanilla extract deepens the flavor of the compote. A touch of water helps the berries break down into a luscious sauce.

Tips & Tricks

  • Ensure your skillet is hot before adding the batter to prevent sticking.
  • Swirl the batter quickly once it hits the pan to ensure even coverage.
  • If the compote is too thick, add a splash more water to reach your desired consistency.

Serving Suggestions

These crepes are lovely on their own, but consider topping them with a dollop of whipped cream or a sprinkle of powdered sugar for extra decadence. For a more filling meal, serve alongside a side of crispy bacon or a simple omelet.

Frequently Asked Questions

Can I use regular flour instead of buckwheat flour?
Yes, you can substitute with all-purpose flour if you're not concerned about being gluten-free, though you'll lose the distinctive nutty flavor.
How do I store leftovers?
Store any leftover crepes and compote separately in airtight containers in the refrigerator for up to 2 days. Reheat gently before serving.
Can I make the batter in advance?
Absolutely! The batter can be made the night before and stored in the fridge. Just give it a good stir before using.

Buckwheat Crepes with Berry Compote Recipe Walkthrough

Start by whisking together the buckwheat flour, eggs, milk, melted butter, salt, and sugar in a mixing bowl. You want a smooth batter, so whisk until any lumps are gone. Once mixed, let the batter rest for about 20 minutes. This rest period allows the buckwheat flour to fully hydrate, resulting in tender crepes.

While the batter rests, make the berry compote. In a saucepan over medium heat, combine the mixed berries, sugar, lemon juice, vanilla extract, and water. Stir the mixture occasionally, cooking until the berries break down and the compote thickens, which should take about 10 minutes.

Heat a non-stick skillet over medium heat and add a small amount of butter. Pour about 1/4 cup of the batter into the skillet, quickly swirling the pan to cover the bottom evenly. Cook until the edges start to lift and the bottom is golden brown, roughly 2 minutes. Then, carefully flip the crepe with a spatula and cook for another minute. Repeat with the remaining batter, adding more butter to the skillet as needed.

Serve the crepes warm, with the berry compote generously spooned over the top. Each bite is a delightful combination of nutty crepe and sweet-tart berries.

Why You'll Love This Recipe

  • Gluten-free friendly, thanks to buckwheat flour.
  • Perfect balance of nutty and sweet flavors.
  • Quick and easy to make, ideal for a lazy morning.
  • Great use of seasonal berries or frozen ones you have on hand.

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

Step-by-step 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.

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