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Julia Sherman's Recipe for Savory Buckwheat Crepes

savory buckwheat crepe

As part of our collaboration with Julia Sherman, she is creating a series of recipes exclusively for Marie Veronique. Since we so often talk about the importance of good nutrition to skin health, we are often asked about how to eat in a way that is both supportive of your health *and* delicious. So we thought, who better to work with? We can’t wait for you to try them! 

First up is a breakfast recipe: Savory Buckwheat Crepes. We often get asked what to eat for breakfast and how you start the day can be crucial to building the foundations of skin health! By eating well in the morning you stimulate the digestive process and stabilize blood sugar, which both have a profound impact on the skin. Additionally, boosting daily fiber and eating a wide variety of vegetables is essential for a healthy microbiome, promoting both gut and skin health, so why not start with breakfast? The star of this recipe is buckwheat, which is high in fiber and has a low-to-medium glycemic index. It’s also high in quercetin, which has antioxidant and anti-inflammatory effects in the body. This recipe is so easy to modify based on seasonal and personal preferences.

Bon Appétit!

Savory Buckwheat Crepes

  • 3/4 cups buckwheat flour
  • 1/4 cup all-purpose flour
  • 1/4 cup medium grind cornmeal
  • 1  teaspoon instant yeast
  • 1/2 teaspoon sea salt
  • 1 cup warm water
  • 2 teaspoons blackstrap molasses 
  • 1 teaspoon baking soda
  • 3/4 cup + 1 tablespoon milk 
  • Ghee or butter for cooking

Note: Crepes really work best in a carbon steel pan, or a nonstick pan if you don’t have carbon steel. I like a flexible fish spatula for getting under the edges as well. 

Combine buckwheat flour, all purpose flour, cornmeal, + sea salt. Whisk to combine. 

Add the warm water, molasses, and the yeast and whisk to combine. Cover with a damp, clean kitchen towel and place in a warm spot for at least an hour or overnight.

When ready to cook, sprinkle the baking soda over top and add the milk. Stir well to combine. 

Heat a 10” carbon steel or nonstick skillet over a medium-high flame. Add about a teaspoon of ghee and swirl to coat the surface of the pan. Have a dry dish towel on hand. Stir the batter and add a scant 1/3 cup of batter to the pan. Working quickly with a kitchen towel to protect your hands, swirl the batter around to completely coat the surface of the pan in one thin layer. Let the crepe cook until the edges appear crispy and brown and the surface is dry. Release the edges of the crepe from the pan using the corners of the spatula. It should happen easily, but if not, let it cook a little longer. If filling the crepe, add the ingredients and fold over onto itself. Wipe the pan free of any crumbs before cooking the next crepe. Serve immediately. 

A Note on Fillings:

You can experiment with fillings for the crepe that suit your tastes and preferences, but the goal is to incorporate protein, healthy fats, and a variety of plant fibers into your breakfast. We love warm, savory breakfasts that focus on the above components to start the day and support healthy skin function. Here are a few of our favorite combos as inspiration; feel free to modify and adjust to your nutritional needs.

  • Sautéed leeks in ghee with beans
  • Fried egg (fry the egg ahead and slip it into the crepe) with fresh herbs
  • Smoked fish, lemon zest, dill + ricotta
  • Avocado and wilted greens with lemon
  • Smashed sweet potato and fermented veggies