French Country Buckwheat Crepes with Balsamic Strawberry Filling

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Dietary: Clean Eating, Gluten-Free, Kosher, Peanut-Free, Soy-Free, Tree-Nut Free, Vegetarian, Whole Grain

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.

Prep: 10 min
Total Time: 1 h 20 min
Yield: 8-10 crepes



  • 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.