Buckwheat Crepes

Dehillerin Exterior

Welcome…welcome…welcome to my new site.   I couldn’t be more excited if I was the one that got the head to toe makeover. All this has been a long time in the planning…and it is so exciting to see it finally come to be.  I want to send a huge thank you to my friend and blog designer, Jeni Elliott, THE BLOG MAVEN,  for her genius in translating all my blog wants and needs into this new look for Wives with Knives.  When I was in Paris last Spring my blog makeover was in the works.  My daughter and I were shopping in one of our favorite cookware stores, E. DEHILLERIN, and she suggested that I buy something special for a giveaway for my upcoming blog debut.  I loved this idea and selected one of my favorite  purchases from this unbelievable shop.  On our first trip to Paris years ago I purchased a French crepe pan that I have used almost weekly ever since, and knew this would be the perfect gift selection for one of my readers.


This beautiful 10-inch heavy aluminum crepe pan has a non-stick surface and a long stainless steel handle.  The aluminum is an excellent heat conductor  and produces a crepe that is evenly browned and doesn’t stick to the pan. Also included is a handy little pot scraper that I just couldn’t resist.  It’s fun to have something with E. Dehillerin’s name on it.

Buckwheat Crepes

 In Brittany, savory crepes are made with buckwheat flour (farine de sarrasin) and are called “galettes“, whereas sweet crepes are made with wheat flour and are called “crêpes”.  Galettes are usually served with salty fillings…eggs, ham, cheese sausages and seafood. Smaller and thicker galettes can be served as snacks like Russian blinis topped with caviar. 

Buckwheat Crepe Collage

Crepes are so easy to make.  All it takes is a little practice and yours will look like they were made in a little French bistro. Pour 1/2 cup crepe batter into a hot pan.  Quickly swirl the batter around the pan by tilting it back and forth.  Cook until lightly brown and flip, with the help of a spatula and your fingers, and cook the other side until browned.

Buckwheat Crepe

Add fillings of your choice – these buckwheat crepes are folded around sliced ham,
softly fried egg, grated Parmesan cheese and arugula.

Buckwheat Crepe

You  can make beautiful crepes in an authentic French crepe pan from Paris…
just leave a comment below and subscribe to Wives with Knives via email.

Lemon Strawberry Crepes

White flour crepes are thin and soft because of the eggs, milk and butter used to make the batter  and can be filled in various ways…butter, sugar, honey, chocolate, fresh fruits and preserves.   When I’m hungry for a sweet crepe my favorite recipe is the one I use for LEMON STRAWBERRY CREPES.
The only thing necessary to win this beautiful French crepe pan is to subscribe by email to recipe and travel posts on Wives with Knives and leave a comment below.  Be sure to include a way for me to contact you.  Thank you so much for coming to visit me today.  I hope you will take a few minutes to click on the buttons on my navigation bar.  All of my recipes and travel posts are organized and easy to view.  I posted some of my best recipes in the early days of my blog and I hope you will take a look.  Many thanks to everyone who reads my blog.  I am honored that you come to visit and am so happy that I can share the recipes from my grandmother and mother…the heritage I want to pass on to my children and grandchildren.  Good luck with the giveaway…I hope you win.  
Buckwheat Crepes
  • 2 cups (500 ml) whole milk
  • 1 tablespoon sugar
  • ¼ teaspoon sea salt
  • 3 tablespoons (80 gr) butter, melted
  • ½ cup (70 gr) buckwheat flour
  • ¾ cup (105 gr) all-purpose flour
  • 3 large eggs
  1. In a blender, or with a whisk, mix together all the ingredients until smooth. Cover and chill overnight.
  2. To fry the crepes, remove the batter from the refrigerator about an hour before frying. Stir it briskly. It should be the consistency of heavy cream. If not, you can add a tablespoon of milk.
  3. Heat a 8 to 9 inch skillet on the stovetop. You can use a real crepe pan that has been seasoned or a non-stick skillet. Either one works well.
  4. Drop a tiny piece of butter or vegetable oil on the hot pan and wipe it around with a paper towel. This is necessary only for the first crepe.
  5. Lift the pan and pour ¼ cup of the batter in the middle of the hot skillet, swirling the pan to distribute the batter quickly and evenly.The batter should start cooking within a few seconds, giving you just enough time to swirl it. It may take a couple of crepes for you to get the feel for it.
  6. After about a minute run a non-stick spatula around the underside of the rim of the crepe, then flip the crepe over. I use my fingers to help with this maneuver because the unbaked sides of the crepe will stick together if they touch.
  7. Let the crepes cook on the flip side for about 30 seconds, then slide onto a dinner plate. Repeat with the remaining batter, stirring the batter every so often.
  8. Crepes should be served warm. To rewarm the crepes for serving, place them on a baking dish and cover them with foil. Heat in a moderate oven until warm. Or place on a plate, loosely cover with plastic wrap and briefly warm in the microwave.
  9. These buckwheat crepes can be either sweet ( a little butter and honey or jam) or savory ( a bit of grated cheese and ham), Be creative.


  1. Dianne says

    Love the buckwheat crêpe recipe! I use a plain nonstick skillet but it doesn’t always do the job. Merci beaucoup for posting your delicious recipes!

  2. Martha W says

    Great new look ! Buckwheat crepes are my a favorite of mine since childhood. I love them with sausage links, Swiss cheese and apples. Of course they would be topped with Quebec maple syrup ! This was from the now closed Creperie Bretonne .

  3. sydney85 says

    I have only eaten sweet crepes before but after seeing your buckwheat crepes I would love to make these. Having the right pan would make all the difference. A great giveaway.

  4. says

    You will be inundated with approval on the new look:)
    Very nice indeed and who can resist a crêpe?
    The one and only meal Jacques ever had the opportunity of having out with my mom..was in ’73..La Crêpe Bretonne..then in Montréal..
    Time has flown.
    Nice work Jeni..
    Monique recently posted..Killer Pumpkin Bars~My Profile

  5. says

    Love the new look — sleek & clean design! That cookware store is quite the interesting place, isn’t it? Amazing how much they can pack into the space they have. Haven’t made creeps in years, but love them. Enjoyed a dinner of buckwheat creeps with mushrooms in a cream sauce when we were in Paris — quite tasty!
    kellypea recently posted..Four Layer Chocolate Mousse CakeMy Profile

  6. Linda M. says

    What a wonderful give-away, thanks for the chance to win! I love the look of your new site.
    p.s. miss seeing you at the Farmers Market!

  7. says

    Oh Cathy, Your new makeover is beautiful ~ I love it. Congratulations!
    Buckwheat crepes are my favorites, but have never made them myself, those look so tempting. I’m sure they would be a dream to prepare in that crepe pan from E. Dehillerin !

    P.S. Jeni did a fabulous job designing your new home!

  8. says

    Hi Cathy….well you know that is my favorite place in the whole world….Would love to win this since they had the doors locked on me last time I was there….I still can’t believe they were closed!! Love your new site….I sig
    ned up for your recipes and ofcourse I see you all the time on Facebook…You know how to find me :)
    Suzanne recently posted..THE SAGAMORE RESORT AND SPA…… a review!My Profile

  9. Cindy says

    If I won the crepe pan it would be the first one I have ever owned. Thanks for the chance to win one! Like your website’s new look!

  10. dotti bee says

    Just introduced crepes to the grandchildren…..they are big fans….next…galettes!
    love your new website….and your always fabulous recipes!!

  11. Lezah says

    I have enjoyed your blog for the last few years. I follow you on pinterest as well. I have tried several of your recipes and have enjoyed them all. My husband and I almost ate an entire batch of french cruillers by ourselves! Keep up the good posts…they are enjoyed! Lezah

  12. says

    Wow…what a nice clean look to your blog, Cathy! I love it…very clear & concise & easy to see.

    I’m ashamed to admit I’ve never made a crepe in my entire life. Just never thought I could get them pretty & thin or to fold over so nicely.
    I am salivating at that photo with the egg & arugula inside. I NEVER would have thought of doing them like that…I’ve always assumed they were for dessert. I learn something every single time I visit here, truly.

    Thanks for the chance to win such a generous give-away & thanks for the recipe so I’ll know how to make them if I win! LOL
    Rettabug recently posted..More Quilts from the Streetsboro Quilt ShowMy Profile

  13. Joan says

    There’s a creperie in of all places, Knoxville, Tennessee, called The French Market. Whenever I’m in Knoxville, I always stop in for their crepes and cafe’ au lait.The crepes and galettes are made with flours imported from France and are beyond delicious.Especially those made with buckwheat. After seeing the picture of yours with the fried egg, I’m going to suggest to them they include it n their menu. It. Looks. Yum-o!

  14. Doris Petersen says

    Hi Cathy – I’ve been following your blog and love your recipes. The new look is beautiful! What a generous gift you’re giving out! I don’t think I’ve tried making crepes for 25 yrs as the crepe pan I had always stuck. I would love to try making them again using a non stick crepe pan. Thanks for giving us a chance to win!

  15. says

    Girrrrl,….you have been coming to my mailbox for quite a while now! When I open my mail and see you’ve made another post, I grab a treat and a quiet spot to meander in your words!! And pictures! Love Love Love the new blog…….but hey! I loved the other one too!!

    Pull my name….Pull my name…..I wanna go to Paris in my kitchen and eat crepes!!!

  16. rita castorena says

    I love your new look! And would also be thrilled to win the pan. I already receive your emails so now I am just waiting to win!

  17. says

    Cathy, your blog is lovely! Such fun with all the knives and scissors.
    Buckwheat anything is a favorite of mine…I’ve done pancakes and scones, but never crepes. Looks delicious.
    Agree with you about E. Dehillerin…I went crazy in there!
    Barbara recently posted..Candy Corn CookiesMy Profile

  18. Lynn says

    Great new look Cathy! I love crepes but most often make them with fruit rather than savoury. Haven’t used buckwheat ever for anything – might need to try it.

  19. says

    I think your blog is one of my favorites. I don’t know how I arrived here, but I am happy that I did. I too like the easy site navigation. You have turned me on to a number of other bloggers, which is nice.

    I cook as often as I can. And I am happy to be part of this group of cooks.

    I think these crepes with eggs and arugula look fabulous. Thanks for the chance to win a crepe pan. (You know cooks give away well used pans. The pans are said to have the previous cooks karma.


  20. kesha says

    Your new site is AMAZING as is this pan! I subscribe via email and would LOVE to win this pan so that I can make some crepes!

  21. Elizabeth says

    I am a subscriber, would love to win the pan but I am happy with the lemon strawberry crepe recipe. Thank you

  22. Jodie says

    I love the new look! I’ve recently started to frequent a new crepe restaurant in my area; I’m embarrassed to say I’d never had them before but now I can’t seem to get enough!

  23. Dianne Klinski says

    I just love the new look! So easy to navigate and the clean lines really make the pictures pop!
    I’ve never made crepes but I’ve made lefse. We like to make it as thin as possible. While I have my own lefse griddle, I’d be curious to see if I could make lefse with it, using a wide spatula instead of the stick. These would be smaller, but it would be fun to try. Or would it just be all wrong to make something Norse in a French pan?LOL

  24. says

    Hi Cathy,
    Wow, what a beautiful new layout! I love it! I have been following you through email and rss for several years, so I hope that counts for your wonderful giveaway! It’s been far too long since I prepared crepes and would love to get right back into it soon! I used to make them so often in the 70’s!!! Viva la France!
    Roz recently posted..Bologonese Sauce: Which Way Is Best To Prepare?My Profile

  25. says

    Congratulations, Cathy, it looks very nice. I liked it the old way too. I do miss seeing your favorite blogs on the side though. My non blogger friends jump from blog to blog using them. They get annoyed when I remove one from my sidebar, as they like to visit my favorites.

    Wonderful pan! What you did with it is magnificent! You take beautiful pictures!
    Kathleen recently posted..Christmas Tree Shops is on line! CTS and BBB offering 20% off the whole order Nov. 9-11 for all military, past and present!My Profile

  26. Barbara Blass says

    Now that I am on the computer and not on Ipad I can see where to leave a comment. The website is very nice. All the pictures look great.

  27. sharonjo says

    The makeover looks great! I usually stop by about once a week to catch up on your posts, and I love the way your home page has a photo and short intro of each day’s post.

    I just made a crepe cake over the weekend. I used a regular nonstick skillet, but I sure would love to have this beautiful crepe pan for my next crepe project. Thank you so much for a lovely and generous giveaway!

  28. says

    Yay! It’s up and running! It’s very simple, not too busy, nice colors and a layout that is easy on that eyes. I’m soooooooooo glad it’s running smoothly. As for the crepes, I really need to get busy making some again. I want to make Swedish pancakes and I want to make cheese blintzes again. Yes, crepes are easy to make, and I really want to try some savory ones. The ham and egg one is gorgeous!
    Foodiewife recently posted..Sourdough Pizza with Sausage, Onions & MushroomsMy Profile

  29. says

    Your new blog look is very nice! I won’t put my name in the pot for the crepe pan as I have two of them. I used to be a double-handed crepe maker!! They are wonderful.


  30. Christi Pike says

    Your website does look great…and what a treat that we get a surprise too! I had never seen a savory crepe before, but will be excited to try it!

  31. brenda s 'okie in colorado' says

    Cathy, I love your new look and your crepes are beautiful. My Mom was a great crepe maker. I’d love to start making them from scratch, myself. What a lovely pan and the scraper is really a special treat. I’m already an email subscriber of yours. Oh how I would love to go back to Paris. I haven’t been since 1970! I think I deserve another trip so I could shop this beautiful store.

  32. says

    Your site looks beautiful! I bet you are thrilled. And about Dehillerin, isn’t it just the most remarkable place? I have not been there in ages. Nice work on those crepes. They all look tantalizing. Brava!

  33. Kat says

    Glad to see you back and better than ever! Growing up we ate crepes (called them “Swedish Pancakes”) with butter and granulated sugar. So sweet but so good!

  34. Kim torpey says

    I get your blog through bloglovin …the new site looks great. I have never made creeps…would love to give it a try.

  35. Carla says

    I love your new look. I am so happy and excited for you, this definitely represents your true style. I have been a long time subscriber.
    I agree it would fun to have something with E. Dehillerin’s name on it especially a crepe pan. Thank you for all your hard work and delicious recipes you share with all of you. You are a fantastic cook.

  36. says

    Cathy, your new look is pretty awesome! And the crepes are magnificent, as is the crepe pan! I love the idea of an egg and ham in a crepe, it has to be delicious and I will be trying it soon. Thanks for the crepe recipe!

  37. Becky says

    I remember having a nonstick pan that I had to dip in the crepe batter. After making one crepe, I had to swing the pan through the air to cool it before making the next crepe. It was a bit of an ordeal. But crepes are such fun. I loved eating the chicken crepes I made. And the dessert ones from France are divine. I haven’t made them in years because that pan was too tiresome to use. This pan looks wonderful, and the crepes equally delicious.

  38. says

    I LOVE the new look and layout!! I’ve been wanting to redo my blog and have been looking at other blogs and yours is great! And so is the recipe for buckwheat crêpes! I live in the edge of Brittany and have long wanted to make these – I think I even have an old bag of sarrasin flour in my cupboard. But now thanks to you, I have a recipe! Yay! Fabulous!

    I love E Dehillerin… and do you know it hasn’t changed one iota since the first time I visited it almost 30 years ago.

    btw I get email alerts from you for your new posts!
    Jamie recently posted..Rum Raisin Rice PuddingMy Profile

  39. says

    What a gorgeous makeover! I love all of the fun knives on the header. I always have to chuckle when I read your blog name. I LOVE IT! I would love the new pan. But what I would really love would be another trip to Paris. I filled my bags with cooking goodies to bring home! AAAaaahhhh!
    Jacqueline recently posted..Beware of Dinner TonightMy Profile

  40. Donna A says

    Love the name of the website – very playful. Looking forward to following. As a former French resident, I love the crepes. Missing the wonderful food. Would love to try there with the right pan.

  41. rattlebridge farm says

    Cathy, your new look is tres magnifique. Your crepes are calling my name this Saturday morning. I’m giving you a shout out on FB.

  42. Patricia Meegan says

    Cathy, you know I ALWAYS read your posts! :) LOVE your new look and my dream is to one day shop there myself! Great giveaway and thank you so much for the opportunity xoxo

  43. amanda g says

    I love a give away! But savoury pancakes / crepes that is genius, I’m going to make this for lunch today as all the kids are out. Thankyou xx

  44. CindyJ says

    Yummmm…your crepes look as yummy as your website. I have totally been enjoying your blogs and am planning a trip to France myself – so I really appreciate all your hints and suggestions.

  45. Barbara Jensen says

    I felt a wave of nostalgia when I saw your blog about Dehillerin. Paris is my favorite city, and I’ve been to Dehillerin a couple of times. Your photos made me feel like I was there again. It is such an amazing city. Thank you for sharing it.


Leave a Reply

Your email address will not be published. Required fields are marked *