Buckwheat Crepes with Pears, Arugula, Hazelnuts and Balsamic Caramel Sauce

Buckwheat Crepes with Pears, Arugula, Hazelnuts and Balsamic Caramel Sauce

By: Christine Stecker

Crepes are one of my favorite meals to have with a gathering, as all the fillings are really the best part and they accommodate the savory and sweet eaters alike.  Buckwheat is an excellent flour to use for added protein, fiber, magnesium and B vitamins.  In fact it’s a seed rather than a grain making it gluten free and low-glycemic.  Buckwheat has a nutty and hearty quality that I like in baking but it can be quite dense, which is why I love it in this crepe recipe, as it gives the crepes a sturdiness that allows robust flavors in the filling without losing the container.  I highly recommend these with lox and cream cheese or prosciutto and blue cheese, or for a savory meets sweet as in this a pear, arugula, toasted hazelnut and a balsamic caramel syrup filling.

Yield: 6 large crepes
Crepes:

  • 2 eggs
  • 3 tablespoons butter, melted
  • 3/4 cup milk or milk substitute
  • 2/3 cup buckwheat flour
  • 1/3 cup white flour or gluten free substitute
  • salt
  • 1/2-1 cup water

Whisk wet ingredients together, add dry ingredients in thirds.  Mix thoroughly, batter should be thick and sticky.  Then add small amounts of water until the batter reaches a thinner pourable consistency.  Refrigerate for 1 hour and up to 48 hours before cooking.

Balsamic caramel sauce:

  • 1/8 cup balsamic vinegar
  • 2 tablespoons sugar
  • zest from 1 lemon
  • 2 tablespoons butter

Add lemon zest and balsamic in a small pot on medium low heat for 5 minutes, add sugar and keep slightly above simmering for 10 minutes stirring continuously.  Add butter and stir until fully incorporated.  Finally, add a bit of water if necessary to pour like syrup.

  • 1/2 cup chopped hazelnuts, toasted
  • 2 pears, sliced thinly
  • 2 cups arugula or spinach