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!

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.

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.

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.

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

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.