These crepes are made almost completely with Hodgson Mill Buckwheat Flour, which imparts a fragrant, earthy, flowery flavor and a delicate texture to these versatile crepes. They’re surprisingly easy to make, and they taste decadent wrapped around fresh sweet strawberries and creamy Greek yogurt.
- 3/4 cup Hodgson Mill Buckwheat Flour
- 1/4 cup Hodgson Mill All Purpose White Flour, or Hodgson Mill Gluten-Free Baking Flour
- 1/2 tsp salt
- 3 large eggs
- 1/4 cup butter, melted
- 1 1/4 cup whole milk
- vegetable oil, or butter, for the pan
- 1 lb strawberries, washed, hulled and cut into bite-size pieces
- 1 Tbsp balsamic vinaigrette dressing, (preferably aged)
- 1 Tbsp honey
- 1-2 cups plain Greek yogurt
- 1/8 - 1/4 cup honey, (optional for topping)
To make crepes, combine flours and salt in a large bowl. Whisk in eggs, butter and milk until it forms a smooth batter. Cover and let rest 2 hours or overnight in fridge.
To make filling, wash, hull and cut strawberries into bite-sized pieces. Toss with 1 Tablespoon balsamic vinegar and 1 Tablespoon honey and let sit for at least one hour, up to overnight in refrigerator.
When ready to cook, oil a large skillet or crepe pan and place over medium high heat. Ladle ¼ cup of batter at a time into skillet. Lift and tilt skillet to swirl batter to 8-inch diameter. Cook until edges turn opaque and dry, about 1 minute, then turn and cook other side for 20 seconds. Transfer to platter. Cover each crepe with waxed or parchment paper until ready to serve.
To fill crepes, place about ¼ cup of strawberry filling and about 3 Tablespoons of Greek yogurt down center of each crepe. Fold sides over and serve seam-side down. Top with a drizzle of honey and more strawberry filling if desired.
Note: Keeps in fridge 1-2 days if each crepe is separated by waxed or parchment paper and sealed tightly with plastic wrap. Reheat on low skillet or in microwave.
Makes 8-10 crepes, or 4-5 servings.
Print this Recipe