Crêpes de Blé Noir

Buckwheat Pancakes

Preparation info

  • Difficulty


  • Makes about



Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

Blé noir or sarrasin grows easily in southern France, even in poor soils. Farmers often grow a strip of the red-stemmed plant for their bees to forage its pink and white flowers. At the end of summer the dried seed is fed to livestock or is ground to make buckwheat flour.

Its distinctive earthy, slightly bitter taste is unique and the flavour goes superbly well with fish, hence blinis and caviare. But also try a smoked fish pâté or a selection of smoked fish and a little crème fraîche with these easy-to-make crêpes. The recipe comes from Joy Davies and it’s far quicker than making yeast-risen blini.


  • 115 g(4 oz) buckwheat flour
  • 115 g(4 oz) flour
  • ½ teaspoon baking powder
  • a good pinch of salt
  • 1 egg, separated
  • 285–340 ml(10–12 fl oz) warm milk
  • 2 teaspoons lemon juice
  • 55 g(2 oz) butter, melted
  • a little sunflower oil


Sift the flours, baking powder and salt into a bowl. Stir in the egg yolk and gradually add the milk, lemon juice and melted butter. Whisk the egg white until stiff and fold into the batter.

Heat a few drops of oil in a small crêpe pan until almost smoking. Pour a tablespoon of the batter into the pan and tilt to make a round crêpe about 8 cm(3 in) across. Cook until golden underneath, flip over and cook for 2 minutes more. Transfer to a cloth or kitchen-paper-covered wire rack and keep warm while you make the remainder.