Buckwheat Crepes with Yams, Bacon and Sharp Cheddar

I served a lovely group of people brunch this last month at Raptor Ridge Winery and this dish was the undeniable favorite. I’m not sure how many people asked for the recipe, but I would be willing to bet it was at least two dozen. I thought it might be time to dust off the recipe blogging skill set and share this little gem!

These are so easy to make ahead and then heat when you need them! Playing with the fillings is also a fun option for these naturally gluten free crepes.

I served these with a minced up version of my Chunky Romesco. ( It’s so good you guys!)

Enjoy!

Buckwheat Crepes

1 1/4 cups buckwheat flour

3 large eggs

1/4 cup vegetable oil, or melted butter

3/4 cup whole milk

1 cup (or more) water

1/2 teaspoon salt

Combine all of the ingredients in a blender and blend until very smooth.

Stir briskly to reincorporate flour that will have settled to the bottom. Batter should be the consistency of heavy cream (adjust with more flour if too thin or milk if too thick). Heat a 10" nonstick skillet over medium. Brush skillet lightly with butter or oil. Lift pan away from heat and pour ¼ cup batter in the middle of skillet and quickly swirl pan to distribute batter evenly. Cook until crepe begins to set and edges brown, about 2 minutes. Carefully loosen with a heatproof rubber spatula, flip, and cook until other side is lightly browned, about 1 minute. Stir batter to reincorporate; make another crepe with ¼ cup batter.

This makes around 12 crepes

Buckwheat crepes stuffed with yams, sharp cheddar and bacon

8 buckwheat crepes

1 cup shredded aged sharp cheddar

8 slices cooked bacon chopped

1 recipe of roasted yams

Heat oven to 350ºF.

In each crepe layer onto one 1/2 side of the round 4-6 rounds of yam, 2 tablespoons of cheddar, and 1 slice of bacon. Fold the empty side of the crepe over the filled half, and then fold that into half again. This creates a stuffed quarter round.

Place each filled crepe onto a lined baking sheet. Bake uncovered for 15-20 minutes when ready to serve. These can be assembled ahead of time, ( up to two days) and then baked from cold before serving. Top with chunky romesco.