Buckwheat Crepes With Goat Cheese & Honey

Prep Time
Cook Time
Ready In

"Recipe source: Bon Appetit (May, 2008). Batter has to sit in fridge for 12 hours (not included in prep time)"

Original recipe yields 8 servings


  • Serving Size: 1 (127.6 g)
  • Calories 144.5
  • Total Fat - 4.6 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 36.7 mg
  • Sodium - 199.9 mg
  • Total Carbohydrate - 19.4 g
  • Dietary Fiber - 2.4 g
  • Sugars - 3.1 g
  • Protein - 7.7 g
  • Calcium - 147.1 mg
  • Iron - 1 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

In a large bowl mix together flour and salt.

Step 2

In a medium bowl or large measuring cup whisk together 3/4 cup water and the egg. Stir water/egg mixture into flour mixture and knead until a dough forms. Stir in remaining water (1/4 cup). With and electric mixer, beat the dough for 5 minutes. Cover and refrigerate dough for 12 hours or up to one day.

Step 3

Preheat oven to 250 degrees F.

Step 4

Stir milk into dough and whisk until batter is well blended.

Step 5

Heat a 10 inch skillet over medium heat, brush skillet with melted butter.

Step 6

Pour 3 tablespoons batter into skillet, swirling skillet to coat bottom evenly with batter. When batter is set on the top (2 minutes or so), scatter 1 teaspoon goat cheese on top of half of the crepe, fold crepe in half, then in half again. Transfer crepe to baking sheet and keep warm in the oven. Repeat with remaining crepes and cheese, brushing skillet with the butter as needed.

Step 7

To serve: transfer two crepes to plate and drizzle with honey. Repeat with remaining crepes.

Tips & Variations

No special items needed.



Delicious dessert. Loved the contrast of the tangy cheese and the sweet honey, I added some toasted almond slices as a garnish.

review by:
(19 Feb 2016)