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!

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.

28 Responses to “Buckwheat Crepes with Strawberry Rhubarb Compote”

  1. #
    1
    Heather @ Sugar Dish Me — June 1, 2015 at 8:22 am

    This recipe is definitely in my fruit-filled dreams. I’ve never made crepes! They sort of scare me. But it’s worth a shot, yes?

    • nutmegnanny replied: — June 1st, 2015 @ 8:42 am

      100% worth it! I was super intimidated to make crepes too. After I made a few in the skillet I realized just how easy they really are. If you try it let me know what you thought 🙂

  2. #
    2
    Judy@ImBoredLetsGo — June 1, 2015 at 8:27 am

    I never would have thought to eat rhubarb raw…with salt! Now I’m curious. But I do love the strawberry-rhubarb combination and these crepes sound wonderful!

  3. #
    3
    Ashley @ Big Flavors from a Tiny Kitchen — June 1, 2015 at 8:29 am

    These look AWESOME! I absolutely love all things rhubarb. My rhubarb plant is at my in-laws’ house, and EVERY. SINGLE. YEAR. I have to tell my FIL that he can NOT cook/eat the leaves. Ha!

  4. #
    4
    Kate @ Diethood — June 1, 2015 at 9:32 am

    OH man, these are so, so gorgeous! I love crepes and I absolutely do love rhubarb! But had no idea that the leaves were poisonous! THANKS for the warning!

  5. #
    5
    Renee - Kudos Kitchen — June 1, 2015 at 10:01 am

    Just gorgeous, Brandy. Your photos are always so dramatic. I’m loving that compote!

  6. #
    6
    Laura @MotherWouldKnow — June 1, 2015 at 10:11 am

    What an interesting pairing – buckwheat crepes are traditionally served with savory fillings, while white wheat flour and a bit of sugar is typically used for sweet/dessert crepes. I think you may be onto something Brandy – and perhaps you’ll even convince the French to mix up their batter and fillings too:)!

  7. #
    7
    CakeSpy — June 1, 2015 at 10:28 am

    All over these nutty-delicious buckwheat crepes. Awesome variation!

  8. #
    8
    Alisa - Go Dairy Free — June 1, 2015 at 11:00 am

    I tried all buckwheat crepes not long ago and they were a total flop! I think your recipe is the solution – I probably wasn’t using enough oi! Love the compote, it sounds so flavorful and looks stunning!

  9. #
    9
    Barrett @dirtylaundrykitchen.com — June 1, 2015 at 11:03 am

    I think these look so beautiful and have been meaning to work more with buckwheat flower. Can’t wait to try these out. Pinned.

  10. #
    10
    Julia — June 1, 2015 at 11:16 am

    I love strawberry rhubarb anything! These crepes look like the perfect meal to me. 😉

  11. #
    11
    Stephanie @ Girl Versus Dough — June 1, 2015 at 11:20 am

    We are totally twinning today and I LIKE IT. 🙂 Pass me a big stack of these crepes, please!

  12. #
    12
    Catherine — June 1, 2015 at 11:24 am

    Dear Brandy, I love crepes, and even prefer them over pancakes. This sounds like a lovely meal. Beautifully photographed too. xo, Catherine

  13. #
    13
    Beverley @ sweaty&fit — June 1, 2015 at 11:27 am

    rhubarb is so delicious! when it comes to pie it is always my number one go to. i didnt realize it was so simple to make compote! i will make it for next time i do pancakes 🙂

  14. #
    14
    Stephanie @ Back for Seconds — June 1, 2015 at 11:29 am

    I have never tried it raw, but my oh my. This looks amazing!!!!!

  15. #
    15
    heather @french press — June 1, 2015 at 11:34 am

    I don’t have any rhubarb, but I was planning on crepes for breakfast this morning – but now I think I need to find some stat – I love the strawberry rhubarb conbination

  16. #
    16
    Kacey @ The Cookie Writer — June 1, 2015 at 11:51 am

    I receive free rhubarb from a lot of people, but I remember my mom’s neighbour stating the leaves were poisonous! I would never have known! This looks great and I cannot wait to get my hands on some rhubarb!

  17. #
    17
    Katrina @ Warm Vanilla Sugar — June 1, 2015 at 1:02 pm

    That compote looks soooo delicious! This is the total perfect summer breakfast!

  18. #
    18
    amanda @ fake ginger — June 1, 2015 at 1:33 pm

    Mmm, I love everything about this. And now I want to go buy some rhubarb and try it raw.

  19. #
    19
    Medha @ Whisk & Shout — June 1, 2015 at 1:48 pm

    Stunning photos and I love the rich color of the buckwheat crepes 🙂 Pinning!

  20. #
    20
    Emily — June 1, 2015 at 3:04 pm

    Loving these crepes, such a great flavor combo with the strawberry and rhubarb, I want a whole plate for myself 😉

  21. #
    21
    Amy @ A Healthy Life For Me — June 1, 2015 at 7:12 pm

    Gorgeous and the perfect way to celebrate spring.

  22. #
    22
    Alyssa — June 1, 2015 at 7:27 pm

    I have never made crepes. I really need to! These look so good! And strawberry rhubarb reminds me of my momma. 🙂
    http://www.sweetlytattered.com

  23. #
    23
    Mariah @ Mariah's Pleasing Plates — June 1, 2015 at 11:29 pm

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

  24. #
    24
    Harriet Emily — June 2, 2015 at 2:00 pm

    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.

  25. #
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    Stacey @ Bake.Eat.Repeat. — June 2, 2015 at 4:52 pm

    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!

  26. #
    26
    Joanne — June 3, 2015 at 10:59 pm

    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.

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