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Buckwheat Crepes with Strawberry Rhubarb Compote

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These buckwheat crepes with strawberry rhubarb compote and vanilla creme fraiche are the perfect way to celebrate spring. Plus they are naturally gluten free!

These buckwheat crepes with strawberry rhubarb compote and vanilla creme fraiche are the perfect way to celebrate spring. Plus they are naturally gluten free!

Every since I was a kid my favorite part about spring was rhubarb. I beg my dad to come out of the yard with me and we would pick a few stalks, peel down the outer layer, sprinkle it with salt and chow down. If you have never had raw rhubarb it’s a little sour with the stringy consistency of celery. I know most normal people cook down rhubarb and pair it with strawberries but my heart goes straight to the raw stuff.

Of course I should throw out a little word of warning. If you stumble upon wild rhubarb {or plant it yourself} you should NEVER EVER, NOT ONCE, DON’T EVEN THINK ABOUT IT, eat the leaves. They are poisonous and are a prime example of something not so delicious. If you buy rhubarb in the store you’re generally safe since they sell it without the leaves.

Now, since I can’t exactly share a recipe for salt sprinkled rhubarb {which again I will say is ahhhhhhhmazing!} I decided to pair it with some fresh strawberries, vanilla bean creme fraiche and homemade buckwheat crepes. This is the breakfast or dessert of your fruit filled dreams.

These buckwheat crepes with strawberry rhubarb compote and vanilla creme fraiche are the perfect way to celebrate spring. Plus they are naturally gluten free!

This recipe was also the first time I made crepes. I had always thought they were super complicated but I now realize I was cray. Crepes not only taste better than pancakes I think they are even easier. Sorry to offend all you pancake lovers.

Instead of using whole wheat or even white flour I opted to instead use buckwheat flour. This makes the crepes naturally gluten free and a bit more on the earthy side. I also opted to leave out sweetening for the crepes because I knew I would be topping those bad boys with lots of vanilla creme fraiche and spoonful after spoonful of homemade strawberry rhubarb compote.

These buckwheat crepes with strawberry rhubarb compote and vanilla creme fraiche are the perfect way to celebrate spring. Plus they are naturally gluten free!

The entire I have been typing this post I keep wanting to write creeps instead of crepes.

Totally OT I know but I felt like it needed to be said.

These buckwheat crepes with strawberry rhubarb compote and vanilla creme fraiche are the perfect way to celebrate spring. Plus they are naturally gluten free!

Looking for more strawberry rhubarb deliciousness? Try my strawberry rhubarb coffee cake or my strawberry rhubarb crisp!

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Buckwheat Crepes with Strawberry Rhubarb Compote

These buckwheat crepes with strawberry rhubarb compote and vanilla creme fraiche are the perfect way to celebrate spring. Plus they are naturally gluten free!

Yield: 4-6 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients:

For compote:

  • 4 cups (1-inch) diced fresh rhubarb
  • 4 cups quartered strawberries
  • 1/4 cup dark brown sugar
  • 2 tablespoons water

For crepes:

  • 1-1/4 cup buckwheat flour
  • 3 large eggs
  • 1-1/4 cup water
  • 3/4 cup whole milk
  • 1/4 cup olive oil
  • 1/4 teaspoon kosher salt

For topping: 

  • vanilla bean creme fraiche

Crepe recipe slightly adapted from Epicurious

Directions:

For compote:
In a medium sized skillet set over medium heat add all ingredients.

Stir to combine and let simmer on the stove until the fruit starts to soften and release their juices.

Let the mixture simmer down until fruit is soft and resembles jam. Keep warm while you prepare the crepes.

For crepes:

In a large bowl add all ingredients and whisk together until smooth. The mixture will be very thin.

Lightly spray a 10-inch non-stick skillet with non-stick spray and set over medium high heat. Once the pan is hot add 1/4 cup batter into the pan and move the skillet to spread the batter to cover the bottom of the pan.

Cook for about 30-40 seconds until the bottom is lightly browned (you should see little bubbles appear on the top of the crepe) flip and cook on the other side for about 30 seconds until browned.

Continue until all the batter has been used. Remembering to spray the skillet with non-stick spray when needed.

For assembly:
Fold crepes in half and then half again. Place 4 to a plate, top with desired amount of vanilla creme fraiche and strawberry rhubarb compote.

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Tuesday 9th of June 2015

[…] Buckwheat Crepes with Strawberry Rhubarb Compote from Nutmeg Nanny […]

Joanne

Wednesday 3rd of June 2015

I don't know about eating rhubarb straight, but I love it cooked down like this. A little tart, a little sweet, a LOT delicious.

Stacey @ Bake.Eat.Repeat.

Tuesday 2nd of June 2015

It has been way too long since I've had rhubarb! We always used to eat it raw from the garden dipped in sugar though, not salt. I'm not entirely sure if it wasn't the sugar we loved more than the actual rhubarb! :) These crepes look fantastic!

Harriet Emily

Tuesday 2nd of June 2015

Love this recipe! I absolutely adore crepes!!! They sound so amazing with the use of buckwheat flour! This makes such a perfect dessert - and I love the sound of the compote.

Mariah @ Mariah's Pleasing Plates

Monday 1st of June 2015

I loveee crepes! Especially since these are loaded with rhubarb and strawberry! Pinned!

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