Buckwheat Sparkling Crêpes
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Buckwheat and all-purpose flours mixed with eggs and sparkling water create light, thin crêpes. Slightly sweetened with maple syrup. Optional caramelized pears with brown sugar and cinnamon add a warm twist. Cooked in butter for a gentle crisp. Serve with fresh berries or extra syrup. Makes enough for 12 pancakes. Quick prep and moderate cook times.
Prep:
20 min
Cook:
30 min
Total:
50 min
Servings:
12
#buckwheat
#crêpes
#gluten-free
#brunch
#dessert
Buckwheat flour—the nutty, dense grain swapped here for a lighter all-purpose blend. Sparkling water instead of still; bubbles lighten batter, puff up edges. Maple syrup for subtle sweetness. Two eggs bind the mix. Butter melted for richness but clarified to prevent burning in the pan. Caramelized pears provide an autumnal note, drizzled in spicy warm maple syrup and dusted cinnamon-cardamom blend. Pears chosen over apples for softness and subtle flavor change. Small skillet, quick rounds. Flip fast. Serve hot. Berries on the side. Make a dozen. Rest batter a bit—makes it better. This is breakfast, lunch, or brunch. No nuts. No dairy aside from butter. No gluten aside from all-purpose. Light enough, still hearty. Sparkling water does the magic. Pancakes, or crêpes? Crêpes. Thin. Crisp edges. Keep it simple. Or add fruit. Or not. Maple syrup, always. Works with ginger in batter. No flawless recipe here. Just food for thought and belly.
Ingredients
- 100 g (3/4 cup) buckwheat flour
- 105 g (3/4 cup) all-purpose flour
- 1.5 ml (1/2 tsp) fine sea salt
- 2 large eggs
- 575 ml (2 1/3 cups) sparkling water
- 40 ml (3 tbsp) melted clarified butter plus extra for cooking
- 25 ml (1 1/2 tbsp) maple syrup plus extra for serving
Caramelized Pears (optional)
- 3 firm pears, cored, sliced 1 cm thick
- 30 ml (2 tbsp) pure maple syrup
- 10 ml (2 tsp) unsalted butter
- 1/2 tsp ground cinnamon
Additional Twist
- Dash of ground ginger added to batter
- Pinch of fine ground cardamom in fruit
About the ingredients
Buckwheat flour gives this crêpe mix that earthy taste and darker color. All-purpose flour helps with stretch and texture, less fuzziness. Salt balances flavors, just a pinch. Use fresh eggs at room temp, they help batter hold together. Sparkling water keeps things airy; do not replace with still water or milk to keep lightness. Melted clarified butter adds richness but won’t burn as easily in the pan. Maple syrup not just for sweetness but also flavor depth. Optional pears swap ideas for apples. Adding cinnamon and cardamom spices creates complexity. Clear, unsalted butter preferred for cooking to avoid overpowering flavors. The ratios are balanced for thin crepes close to 7 inches diameter. Adjust by small amounts, not huge. You can omit syrup in batter and add after if you want drier crêpes.
Method
Batter Preparation
- 1. Whisk together buckwheat, all-purpose flour, salt, and ground ginger in a large bowl.
- 2. Beat in eggs and half the sparkling water (about 285 ml). Stir until smooth paste forms.
- 3. Add melted clarified butter, then remaining sparkling water and maple syrup. Mix gently until just combined. Batter will be slightly bubbly.
- 4. Let batter rest 10 minutes while heating pan.
Cooking Crêpes
- 5. Heat nonstick 18 cm (7-inch) skillet over medium-high heat. Brush thin layer of butter to coat.
- 6. Pour approx 60 ml batter into center. Tilt and swirl pan quickly to spread thin layer across bottom.
- 7. Cook about 1 minute until edges lift and bottom lightly browned. Flip with spatula; cook another 20-25 seconds. Transfer to plate. Repeat, adding butter as needed.
- 8. Keep cooked crêpes warm covered loosely with foil or cloth.
Caramelized Pears
- 9. Heat another pan on medium-high. Melt butter, add pear slices in batches to avoid overcrowding.
- 10. Drizzle maple syrup and sprinkle cinnamon and cardamom. Sauté pears 2-3 minutes per side until golden and tender but holding shape.
- 11. Remove and keep warm. Repeat with remaining pears.
Serving
- 12. Stack crêpes on plates with caramelized pears between or on top. Drizzle extra maple syrup if desired. Fresh berries optional.
- 13. Eat immediately. Leftover crêpes reheat gently in pan or microwave.
Cooking tips
Start dry mix first, whisk eggs and part sparkling water slowly. Avoid overmixing; small lumps OK. Batter resting lets flour and liquids marry, improves texture. Heat pan well but not smoking hot or batter browns too fast. Brush pan with butter each time for easy flip and crisp edges. Measure batter for uniform size. Swirl pan efficiently or batter pools thickly. Flip when edges lift easily and bottom is speckled light brown. Flip quickly with thin spatula. Cook second side briefly only, avoid drying out. Keep crêpes stacked, covered loosely to keep soft but not soggy. Caramelized pears: cook in small batches to prevent steaming. Hot pan first. Maple syrup and spices sizzle with pears, making sauce. Toss carefully, fruits stay intact but tender. Serve immediately while warm and supple. Leftovers reheat in pan with splash water or low heat. Work fast once pan is hot to keep heat consistent.
Chef's notes
- 💡 Use fresh ingredients. Buckwheat flour adds flavor. All-purpose helps texture and stretch. Eggs should be at room temp. Helps the batter bond. Mix dry first, then blend wet slowly. Don't overmix; lumps are okay.
- 💡 Let batter sit for 10 minutes. Gives time for flour to hydrate. Keeps crêpes light and airy. Heat pan but do not let it smoke. Use medium-high heat. Brush each time for easy flipping.
- 💡 Measure batter for uniform size. 60 ml works well. Tilt and swirl for thin layers. Cook until edges lift and lightly brown. Flip quickly using a thin spatula. Second side cooks fast, avoid drying.
- 💡 Caramelize pears in small batches. Heat pan until hot—then add butter. Overcrowding will steam, not sauté. Sizzle syrup and spices with pears; creates a sauce. Toss gently; keep chunks intact.
- 💡 Serve immediately. Serve crêpes warm, stack with pears. Extra maple syrup if desired. Can add berries. Reheat leftovers gently. Splash water if dry. Keep flavors vibrant.
Common questions
How to store crêpes?
Stack with parchment paper between layers. Store in fridge. Can also freeze with paper. Reheat in pan or microwave.
Can I make this gluten-free?
Use all gluten-free flour blend. Flavors may differ. Adjust ratios to mimic texture. Experiment a little.
What if the batter is too thick?
Add more sparkling water. Mix gently. Want it pourable but not runny. Thinner makes lighter crêpes.
Can I use regular water instead?
Not recommended. Sparkling keeps batter airy. Regular won't lift same way. Important for texture!
