A very special dessert worth the extra effort

Buckwheat crepes, also known as Gallettes de Sarrasin, are associated with the Brittany region of France and were often used as a substitute for bread. The savory versions contain egg and cheese, but for those with a sweet tooth, here is a luxurious chocolate coffee version.

What is buckwheat flour?

Buckwheat flour is milled from a grain-like seed and is not related to wheat or regular flour. Although it has a similar starch and protein content to wheat flour, buckwheat flour is gluten-free and is often used for gluten-free baking and pasta making.

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Chocolate Coffee Buckwheat Crepes

Print Recipe

Luxurious buckwheat pancakes with chocolate coffee flavor served with vanilla ice cream and maple syrup

Author: Flaevor
Prep Time: 1 hour resting
Cook Time: 15 minutes
Total Time: 1 hour, 15 minutes
Yield: 10 - 12 Crepes 1x
Category: Sweet

Ingredients

Scale

100g buckwheat flour
1 pinch of Salt
1 heaped tbsp good quality cocoa powder
3 tablespoons of maple syrup
2 eggs
200ml milk
50ml strong espresso coffee (left to go cold)
50g melted butter
1 tbsp sunflower or rapeseed oil
Vanilla clotted cream ice cream and maple syrup for serving

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Instructions

Place all ingredients into a bowl and whisk until smooth (you can also use a blender)
Cover and leave to rest for an hour. This helps the texture and flavour develop.
Heat a crepe or frying pan until hot, brush with a little butter (be careful not to have excess butter in the pan as this will stop the crepes forming evenly).
Using a small ladle or measuring cup, quickly pour 2 -3 inches of batter into the hot pan, rolling it around at the same time to cover the entire surface. It should bubble quickly, lose its shine and show small holes.
Flip crepe over and cook on the other side for approx. 10 seconds. Roll or fold crepe up and remove from pan. Repeat until batter is gone.
Serve crepes with a scoop of vanilla ice cream and drizzle generously with maple syrup.

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