Buckwheat Crepes with Seville Orange Creme

by Mary Papoulias-Platis

Post image for Buckwheat Crepes with Seville Orange Creme

Crepes aren’t something I make on a daily basis as the French do, but I do love creating a new flavor base for them. One type of pancake I do crave often are Buckwheat pancakes. The old-fashion flavor of this organic whole wheat mixture with an organic maple syrup is all I need to make a perfect breakfast. So, I switched out the regular white flour normally used in a crepe for Bob’s Red Mill Buckwheat whole grain mix. You can order this on their site. I have been using Bob’s products for many years and you can’t go wrong with their quality organic products.

I also often work with unusual fruits and vegetables , and this recipe has Seville orange creme as the topping for these crepes. Seville oranges are bitter not sweet. They also contain large seeds inside, so they are best used for their juice as well as jams and jellies. Several years a go I made a Seville Orange Curd with Scones you may want to use at another time.Β Melissa’s Produce sent me a bag of these oranges and I always enjoy the challenge of creating a new recipe with them. Any citrus can be substituted for this creme recipe.

seville oranges

Buckwheat Crepes with Seville Orange Creme
 
This is a special dessert I have loved for a very long time. I wanted to make the crepes a bit healthier for my family substituting buckwheat for regular flour. With the tangy flavor of the seville oranges this makes a wonderful creme for the topping.
Author:
Recipe type: Dessert
Cuisine: California
Ingredients
  • 1 cup buckwheat flour or regular flour
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • 1½ cups whole milk
  • 3 large eggs
  • 2 tablespoons butter,melted
  • 1 teaspoon oil
  • ½ cup powdered sugar
Instructions
  1. In a medium bowl whisk the buckwheat flour, 1 teaspoon of sugar and salt together with a whisk. Set aside.
  2. In a small bowl whisk milk and eggs together until smooth.
  3. Add ½ the milk to the dry ingredients, and whisk until blended.
  4. Add the melted butter and whisk together. Add the remaining milk and mix until smooth.
  5. In a 12-inch non-stick skillet and add oil over low heat until warm and remove excess oil with a paper towel and discard.
  6. Increase heat to medium, test the skillet by adding a teaspoon of batter. If batter becomes golden brown it's ready to cook the crepes. Adjust the heat as you go along if necessary.
  7. Pour ¼ cup batter to pan and swirl the pan until batter is thinly covering the bottom of the pan. Cook for 20 seconds and flip gently. Cook for 25 seconds more. Remove and place on a to wire rack.
  8. Stack crepes on top of one another and continue until all the batter is used.
  9. Top with powdered sugar before serving.
  10. Place creme inside crepes or place on top.
Notes
Crepes can be covered and refrigerated for 2-3 days. Reheat crepes in the oven before serving or serve at room temperature.

The crepe should be golden-brown before flipping it over. Carefully, lift one side with a spatula and gently flip over. It’s easy, after a couple of crepes you’ll get the technique down.Β Place on a wire-rack so the crepes can cool. Stack on top of one another until you have them all done. At this point you can wrap and refrigerate them or use them up immediately.

stacked crepe

Seville Orange Creme
 
Here's a great creme recipe for these crepes or any other use such as a topping for scones, toast, or biscuits. Use any citrus as a substitute for the seville oranges.
Author:
Recipe type: Dessert
Cuisine: California
Ingredients
  • 2 cups milk
  • ¼ cup fresh juice from oranges
  • zest of one orange
  • ½ vanilla bean
  • 5 egg yolks
  • 6 tablespoons sugar
  • ¼ cup flour
  • ⅛ cup cornstarch
  • 2 cups of whipping cream
Instructions
  1. Heat the milk and vanilla bean gently just until boiling.
  2. Remove from heat and cool slightly.
  3. Beat the egg yolks with the sugar until pale and thick, then stir in the flour and cornstarch.
  4. Remove the vanilla bean and gradually stir the cooled milk into the egg mixture.
  5. Pour the custard back into the saucepan and heat the mixture until it thickens and boils, beating continuously. About 1 minute. Add juice and zest and combine well.
  6. Cover with plastic wrap and refrigerate until cold. Strain into a clean bowl if desired.
  7. Beat the whipping cream until peaks are soft and stir into the creme.
  8. Creme can be refrigerated for several days or used right away.

Buckwheat Crepes

Want a savory crepe? Fill these crepes with a medley of cooked vegetables, seasoned lentils, beans, or your favorite meat.

© 2016, Mary Papoulias-Platis. All rights reserved.

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{ 4 comments… read them below or add one }

1 Dena Mistrakis

I’m really enjoying the recipes you’ve posted. I mostly look for Greek sweets. Particularly those I don’t have from my family recipes. Apparently different recipes depends on what part of Greece you or grandparents come from.
So I am grateful for finding you. Looking forward to what you will share for Othodox Easter. Thanks much

2 Barbara Newton-Holmes

Beautiful! Look delicious!

3 Mary Papoulias-Platis

Thank you Dena. My mother from Corinth made only a few, but they were delicious. Her recipes are under desserts. My mother-on law from Kythera made the best rice pudding and diples. What are your family favorites?

4 Mary Papoulias-Platis

Hi Barbara,
I love buckwheat and this was a fun recipe to develop using what I had in the kitchen.

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