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Recipe Collection

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Prep time: 5 minutes

Cook time: 5 minutes per crepe

Yield: 6–8 servings

The traditional French crepe is made with flour, milk, eggs, sugar, baking powder and butter, but in looking for something a bit more wholesome, we turned to Brittany-style crepes, which are made of buckwheat, and came up with an easy, tasty and healthful way to make them at home. Buckwheat is the superfood of grains—well, actually, the seed of a fruit, it is not a grain, which makes it gluten-free and easy to digest. Photo by Eitan Vaxman.


  • 2 cups buckwheat, soaked in cold water for 4 hours
  • 1½ cups water
  • ¼ teaspoon sea salt
  • For sweet crepes: 2-3 dates
  • Olive or coconut oil for pan


  • Drain the buckwheat and add to a high-speed blender with water, salt and dates, if using. Blend until smooth, adding more water gradually if necessary. Lightly grease a pan and heat. Pour in ¼ cup batter and spread it out to cover the whole pan thinly. Cook a few minutes, until firm, then flip and cook another minute on the other side. Repeat with remaining batter.
  • For sweet crepes: Sprinkle ½ teaspoon coconut sugar on a cooked crepe, return to the hot pan for 30 seconds, then flip, sugar side-down, for another 30 seconds to caramelize the sugar. Spread with chocolate spread and roll. Serve with cut fruit. For a crepe tower, lay a crepe flat, spread chocolate spread on top, add another crepe and continue layering crepes and chocolate until you run out; spread chocolate on the top and decorate with fruit.
  • For savory crepes: Fill crepe with soft goat cheese and roll. Arrange on a plate and sprinkle finely chopped basil, parsley and cilantro on top.
  • Recipe translated by Merav Levkowitz.

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