Prepare to embark on a sensational culinary journey that will transport your taste buds straight to the charming streets of Paris! These decadent buckwheat crepes aren't just a meal—they're an experience that combines the rustic earthiness of buckwheat with the luxurious sweetness of roasted cherries and dark chocolate. Imagine a delicate, lacy crepe that's crisp around the edges, generously topped with caramelized cherries and a silky chocolate drizzle that promises to make your dessert dreams come true.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: French
Serves: 8 crepes
Ingredients
- 1 cup buckwheat flour
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons melted butter
- 2 cups cherries, pitted and halved
- 1/2 cup dark chocolate, chopped
- 2 tablespoons sugar
Instructions
- In a large mixing bowl, whisk together buckwheat flour, eggs, milk, and melted butter until a smooth, thin batter forms. Let the batter rest at room temperature for 15 minutes to allow flour to hydrate.
- Preheat the oven to 400°F (200°C). Spread pitted and halved cherries on a baking sheet, sprinkle with sugar, and roast for 10-12 minutes until they become soft and slightly caramelized. Remove and let cool.
- Heat a non-stick crepe pan or 8-inch skillet over medium heat. Lightly grease with butter or cooking spray.
- Pour approximately 1/4 cup of batter into the pan, quickly tilting and rotating to spread the batter evenly and thinly across the surface.
- Cook the crepe for about 1-2 minutes until the edges start to turn golden and the surface looks dry. Carefully flip and cook the other side for 30-45 seconds.
- Transfer the cooked crepe to a plate and repeat with remaining batter, stacking crepes between parchment paper to prevent sticking.
- Melt dark chocolate using a double boiler or microwave, stirring until smooth.
- To serve, fold each crepe, top with roasted cherries, and drizzle with melted chocolate. Optionally, dust with powdered sugar or add a scoop of vanilla ice cream.
Tips
- Let your batter rest! The 15-minute resting period is crucial for allowing the flour to fully absorb the liquid, resulting in smoother, more tender crepes.
- Use a non-stick pan and keep the heat at medium to prevent burning. The first crepe is always a test, so don't get discouraged if it doesn't turn out perfect.
- For an even batter spread, use a crepe spreader or quickly tilt and rotate the pan immediately after pouring the batter.
- Keep cooked crepes warm by stacking them between parchment paper and covering with a clean kitchen towel.
- For a professional touch, melt chocolate using a double boiler to prevent scorching and ensure a smooth, glossy finish.
- Feel free to experiment with toppings—whipped cream, nuts, or a sprinkle of sea salt can elevate this already amazing dessert!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 7g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 65mg
