Fermented Buckwheat Crêpes

As demo’d by Lucy — a simple way to add depth of flavour to your crêpes and using your locally grown grain!

Adapted from Grown & Gathered by Matt & Lentil Purbrick, via mindfood.com

Buckwheat sourced from Kanapu Hempery, Te Matau-a-Māui

Makes: ~15 crêpes

Time: 30 minutes + 12–24 hours souring

Ingredients

  • 280 g (2 cups) buckwheat flour
  • 2 Tbsp apple cider vinegar
  • 250 ml (1 cup) unchlorinated water (important for souring)
  • 375 ml (1½ cups) milk of your choice
  • 4 eggs, whisked
  • 2 Tbsp butter, melted (plus extra for cooking)
  • 2 Tbsp unrefined sugar (e.g. rapadura)
  • A big pinch of unrefined salt

Day 1: Start the souring process

  1. In a large bowl, combine:
    • Buckwheat flour
    • Apple cider vinegar
    • Unchlorinated water
  2. Stir to form a thick paste.
  3. Cover and leave in a warm place for 12–24 hours to sour.

Day 2: Make the crêpe batter

  1. Add the remaining ingredients to the sour mix:
    • Milk
    • Eggs
    • Melted butter
    • Sugar
    • Salt
  2. Whisk until smooth and lump-free.

Cooking the crêpes

  1. Heat a frying pan over medium-high heat — it’s ready when a splash of water sizzles.
  2. Add a small knob of butter to coat the pan.
  3. Using a ladle, pour in a small amount of batter and quickly swirl the pan to spread the batter thinly and evenly.
  4. Cook until the top bubbles and the crêpe lifts easily from the pan.
  5. Flip and cook the other side until golden brown (approx. 1–2 minutes total per crêpe).

Tips

  • Keep cooked crêpes warm in a clean tea towel or under a plate to prevent drying out.
  • Crêpes can be made sweet or savoury — wrap anything in a crêpe and it’s always a win!

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