Buckwheat Crepe Recipe with Fruit Compote

Monika Manchanda

April 20, 2024

677 Ratings

Time:Prep: 15 M|Cook: 45 M|Total: 1h 0min

Makes:6 Servings

Meal:World Breakfast

Cuisine:Continental

Buckwheat Crepe Recipe with Fruit Compote is an excellent recipe to use to incorporate this high-protein, gluten-free grain into your diet. Buckwheat flour is said to be excellent for diabetes, digestion and the treatment of high blood pressure since its high in Rutin. Along with a seasonal fruit compote, these Buckwheat Crepes are an excellent way to kickstart your day with a wholesome dose of healthy energy.

Serve Buckwheat Crepe Recipe with Fruit Compote with a glass of fresh juice or a hot cup of coffee. You could also pack them in your kids snack box or for a weekend family picnic.

Try these other breakfast specifies like:

Serve Buckwheat Crepe Recipe with Fruit Compote with a glass of fresh juice or a hot cup of coffee. You could also pack them in your kids snack box or for a weekend family picnic.

Try these other breakfast specifies like:

Ingredients

For the buckwheat flour crepes

1 Buckwheat Flour (Kuttu Ka Atta)

1/2 Whole Wheat Flour

1 Baking powder

1/4 Baking soda

2 Whole Eggs

3/4 Buttermilk

1/4 Butter (Salted), melted

1 Salt

For the plum and strawberry compote

3 Plum, cored and chopped

8 Strawberries, chopped

1/4 Brown Sugar (Demerara Sugar)

1/2 Cinnamon Powder (Dalchini)

1/4 Dried Thyme Leaves

Instructions for Buckwheat Crepe Recipe with Fruit Compote

To begin making the Buckwheat Crepes Recipe with Fruit Compote, first prepare the plum and strawberry compote.

Clean and chop the fruits and transfer them into a heavy bottom pan, along wit h the brown sugar, cinnamon powder and thyme.

Place the pan on the heat and allow the fruit to cook down till it begins to bubble. Reduce the heat and simmer for about 15-20 minutes till the plums are cooked but not mushy.

Set the compote aside and prepare the pancakes. For the pancakes, Sift together buckwheat flour, whole wheat flour, baking powder, baking soda and salt in a mixing bowl.

In another bowl, whisk together the eggs, buttermilk, melted butter and brown sugar till blended well.

Add the egg-buttermilk (wet ingredients) mixture to the sifted flour and whisk together gently till it forms a smooth batter.

Place a skillet on the heat and preheat it.

When ready to make the crepes, pour a ladle full of pancake batter on the warm skillet and gently spread it into a thin layer, using outward circular motions.

Cook on medium heat for two minutes. Flip and cook for 2 mins till done.

Serve warm with compote a dollop of cream, if desired.

Serve Buckwheat Crepe Recipe with Fruit Compote with a glass of fresh juice or a hot cup of coffee. You could also pack them in your kids snack box or for a weekend family picnic.