Buckwheat Crêpes with Summer Fruits and Naturally Sweetened Hot Fudge Sauce

This time of year, I love visiting farmers market to pick up all our summer favorites – mangoes, corn, peaches, summer squash, okra (I didn’t grow this year), and watermelon, but my absolute favorite thing to buy is fresh local berries. We eat them by the handful and also add them to salads and breakfasts.

Today, as I am celebrating 9th Blogiversary for my blog #simpleglutenfreekitchen I thought I would make you buckwheat crêpes to highlight the summer fruit. Come pull up a chair, join me for a virtual coffee and some breakfast.

First off, I want to take this little moment to say thank you to all of you that stop by here regularly, irregularly, or on a whim. I really enjoy this blogging thing and your visits are what make all of this so worthwhile. A huge thank you to everyone!

These 100% buckwheat crêpes are beautifully light and filled with a selection of delicious summer fruits, then topped with naturally sweetened hot fudge sauce. They are perfect for breakfast, snack, dessert, and tea time to enjoy alone or in company. I say alone because on some days when I am eating on my own this is what I make. This is just a good, basic crêpe recipe and till today it remains my favorite. One of the best things about this recipe, besides the fact that it’s gluten free, is that it is so easy, simple and quick to make. You can enjoy these crêpes in thousand different ways with a sweet or savory filling. In fact, I have previously posted buckwheat zucchini crêpes with a savory filling (in that post you will also find information on buckwheat flour).

While it is a very simple no-fail recipe there are some tips to success in making delicious Buckwheat crêpes.

• Buckwheat crêpe is normally composed of buckwheat flour, salt, and water. Milk and egg (or vegan egg) are optional but give little more structure and a tender texture. I use part milk, part water for the liquid.
• The batter has to be very smooth. Use a blender, but sometimes I also stir up with a wire whisk. Let the batter rest at least for 30 minutes to allow the flour to absorb the liquid and the gluten to relax, thus making the crêpes more tender. You could make it the night before you want to cook these up. Click the link 👇to see the consistency of buckwheat crepe batter
• Batter for Buckwheat crepes
• Depending on the type of buckwheat flour used, the results would be different.  Dark buckwheat flour tends to be little dry so add 2 tbsp -1/4 cup of tapioca starch or gluten-free all-purpose flour for every 1 cup of buckwheat flour.
• Buckwheat crêpe batter does not adhere immediately to the pan. If you spread your crepe batter too fast, it comes off and folds. So heat the pan well (if possible use nonstick) and oil with a paper towel pad soaked in neutral oil.
• Pour a ladle (depending on the size of the pan) of batter into the pan and slowly spread the batter by turning the pan on itself or with a wooden rake without rushing. If the batter doesn’t cover the pan easily this means the batter is too thick, add in a splash of water. If your crêpe has any holes, quickly add a few drops of batter to fill them. I cook my crêpes on a flat chapati griddle with low walls, it makes it easier to maneuver the crêpes to flip.
• Cook the buckwheat crêpes over medium heat until the edges and top begin to dry and the bottom nicely browned (to check, use a slim offset spatula and peek underneath). When it is ready pick up the sides of the crepe around its circumference, gradually reaching towards the center of the crepe from all sides and turn it gently, so that it cooks on the other side.
• Slide the crêpe from the pan onto a large plate lined with a paper towel or kitchen towel. Put a piece of parchment or wax paper between the crepes so they don’t sweat or stick together You can make the crepes ahead of time (4-5 days in advance) and they reheat incredibly well. If you freeze them, make sure you allow them to thaw in the fridge. To heat them, put them in the microwave for about 15 seconds.

Happy weekend!

Enjoy!

Did you like this buckwheat crêpes with summer fruits recipe? I would love to hear about it in the comments below or via social media. I am on facebook, Instagram, Pinterest and twitter.