Nutty buckwheat flour crepes filled with fresh strawberries and topped with homemade chocolate sauce.

buckwheat crepes with olive oil marinated strawberries and chocolate sauce

I was planning to experiment with more Marcella Hazan recipes this week – she’s become like my fairy godmother for cooking inspiration lately.

At some point I will continue with my original thought, which was to make Marcella’s crespelle, the Italian version of crepes. They’re usually served as a savory meal, layered and stacked into cakes along with cheese, vegetables, meat and other delicious things.

But…I was temporarily distracted after seeing the chocolate pound cake that Laura posted on her lovely dessert blog Tutti Dolci.

strawberries in olive oil

So here’s what happened to those crespelle – they turned into these buttermilk buckwheat crepes with warm chocolate sauce.

Strawberries in crepes

Now that strawberries are popping up, I had to include them in my crepes, and they’re the perfect bright addition. Does it seem strange to marinate berries in olive oil?

I was inspired while in San Francisco recently, where I had a strawberry brushetta drizzled with it.  I think really good oil tastes just right drizzled on ripe fruit, and now look forward to trying all kinds of combinations.

buckwheat crepes, olive oil marinated strawberries, chocolate sauce
Buckwheat Crepes with Strawberries and Chocolate
5 from 2 ratings

Buckwheat Crepes with Strawberries and Chocolate Sauce

Karen Tedesco
Nutty buckwheat flour crepes filled with strawberries and topped with homemade chocolate sauce. Brunch at home!
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Yield: 8 crepes
Prep Time: 15 minutes
Cook Time: 25 minutes
Inactive Time: 1 hour
Total Time: 1 hour 40 minutes

Ingredients
 

Chocolate Sauce

  • ¾ cup (150 g) granulated sugar
  • ¾ cup (185 ml) water
  • ½ cup (43 g) sifted cocoa powder
  • ¼ teaspoon sea salt
  • 2 ounces (60 g) chopped dark or semisweet chocolate

Crepes

  • 1 cup (250 ml) buttermilk
  • ½ cup (125 ml) water
  • ½ cup (60 g) buckwheat flour
  • ½ cup (60 g) all purpose flour
  • 3 eggs
  • 2 tablespoons (30 ml) melted butter, plus more for pan
  • 1 teaspoon sugar
  • ¾ teaspoon salt
  • 1 quart (750 g) fresh strawberries, hulled and sliced
  • 2 tablespoons (30 g) raw, turbinado or granulated sugar
  • 1 tablespoon (15 ml) extra-virgin olive oil – from your best bottle

Equipment

Instructions
 

To make the chocolate sauce

  1. Whisk sugar and water together in a small saucepan until dissolved. Bring to a simmer. Add the cocoa and salt, whisking to blend. Remove from the heat and add chocolate and stir until melted and smooth. Cool to room temperature until thickened slightly, or refrigerate until cold (reheat before serving).

Make the crepes

  1. Combine the buttermilk, water, flours, eggs, butter, sugar and salt in a blender until smooth, about 30 seconds. Scrape down the container to incorporate any flour sticking to the side and blend for a few more seconds to mix. Cover the container (or transfer to a bowl) and chill at least 1 hour or overnight.
  2. Combine the strawberries, sugar and olive oil and let stand 10 minutes or so while making the crepes.
  3. Heat an 8-inch nonstick pan over medium-high heat until a drop of water sizzles instantly on the surface.
  4. Brush the pan with 2 or 3 tablespoons butter and add enough batter to thinly coat the bottom of the pan – I use a small ladle. Immediately tilt and swirl pan to make an even circle of batter.
  5. Cook the crepe until the bottom is set and light golden – you can shake the pan a little to see if it slides. If it does, it’s about ready to flip. Turn the crepe over gently with your fingers or small spatula and cook the other side for another minute or two.
  6. The first crepe is usually a practice one, but congratulations if yours comes out perfectly! Repeat the process with the rest of the batter, stacking crepes and layering with wax or parchment paper as you go.
  7. Serve crepes topped with strawberries and warm chocolate sauce.

Notes

Crepe recipe adapted from 1997 Joy of Cooking

Nutrition per serving

Serving: 1serving Calories: 318kcal Carbohydrates: 52g Protein: 7g Fat: 11g Sodium: 385mg Fiber: 6g Sugar: 34g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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