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Nutty, nutritious buckwheat flour crepes recipe, filled with fresh strawberries and topped with homemade 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.
So here’s what happened to those crespelle – they turned into these buttermilk buckwheat crepes with warm chocolate sauce.
What does buckwheat taste like?
Buckwheat is not a grass like wheat, so is more easily tolerated by people with gluten sensitivity,
It has an earthy, deep flavor and lovely charcoal color. Buckwheat pairs with chocolate beautifully, too.
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 with Strawberries and 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
- 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
To make the chocolate sauce
- 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
- 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.
- Combine the strawberries, sugar and olive oil and let stand 10 minutes or so while making the crepes.
- Heat an 8-inch nonstick pan over medium-high heat until a drop of water sizzles instantly on the surface.
- 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.
- 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.
- 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.
- Serve crepes topped with strawberries and warm chocolate sauce.