Recipe: Simple Buckwheat Crepes

Versatile crepes dress up sweet or savory dishes
Recipe: Simple Buckwheat Crepes

Crepes are wonderful to have on hand when you want to dress up dinner or make an elegant dessert. (The thin, flat buckwheat pancakes are called blini in Russia.) They’re simple to make and freeze, and will do wonders for your leftovers.

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1 tablespoon trans-free margarine, melted
1 cup skim milk
1 large egg
1/2 cup egg substittue
2/3 cup unbleached all-purpose flour
1/3 cup buckwheat flour
1/4 teaspoon sugar substitute
1/8 teaspoon kosher salt, optional
Refrigerated butter-flavored cooking spray


  1. Place the margarine, milk, 1/2 cup water, the egg and the egg substitute in a food processor or blender. Process for 10 seconds. Add the flours, sugar substitute and salt, if using. Process until smooth, stopping occasionally to scrape down the sides. Allow the batter to rest for 30 minutes.
  2. Coat an 8-inch nonstick skillet or crepe pan with cooking spray, and place over high heat. When hot, add 1/4 cup of the batter, and tilt the pain so the batter spreads evenly over the bottom.
  3. Cook the crepe until the surface seems dry and the edges begin to curl, about 1 minute. Carefully turn the crepe using your fingers and a wooden spoon, and cook until lightly browned, about 30 seconds.
  4. Turn the crepes out in a single layer onto wax paper or clean  tea towels. Continue making crepes until all the batter is used.

Note: To freeze, stack crepes with a small square of wax paper between each crepe. Wrap stack with plastic, then slip stack into a self-sealing plastic freezer bag. The frozen crepes will easily separate so you can remove exactly the number you need. Let crepes thaw before using in a recipe. Frozen crepes should be used within three months.

Nutrition information

Makes 28 crepes

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Per serving (2 crepes):

Calories 50 (20% calories from fat)
Total fat 1g
Saturated fat 0g
Protein 3g
Carbohydrate 7g
Dietary fiber 0g
Cholesterol 15mg
Sodium 35mg
Potassium 60mg

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