
Crepes (aka fancy filling holders) are the rulers of brunch, with endless topping and filling combinations, and you’ll love this sprouted buckwheat take on a classic. I always assumed that crepes were difficult to make, but it’s as simple as mixing up the batter and swirling it around a pan. It may take a practice one to get the hang of it, but hey, I mess up the first pancake every time too. We liked the savoury version, but the addition of cinnamon and vanilla made them to die for!
Filling/Topping ideas:
2 thoughts on “Sprouted Buckwheat Crepes”
Absolutely delicious & so simple. I’ve never attempted crepes before. I ground my own flour from your sprouted buckwheat, otherwise I followed the recipe. I made them instead of pancakes for Shrove Tuesday. Even my husband said I should tell you. We will be making them again soon & will experiment with making ahead & reheating in oven.
Thanks so much for the review Marie, great to hear that the crepes worked out! 😊 I like to reheat them in a low temp oven exactly as you would a pancake so they’re still soft.