Chocolate Coffee Buckwheat Crepes

Chocolate Coffee Crepes

Recipe: Chocolate Coffee Buckwheat Crepes


Buckwheat crepes or pancakes, also known as Gallettes de Sarrasin, are associated with the region of Brittany in France, and were often used as a replacement for bread. Savoury versions include egg and cheese, but to please everybody with a sweet tooth here is my luxurious chocolate-coffee version.



Chocolate Coffee Buckwheat Crepes

Serves 4


100g buckwheat flour
1 pinch of Salt
1 heaped tbsp good quality cocoa powder
1 tsp light brown sugar
1 egg
250ml milk
50ml strong Lavazza coffee brew (left to go cold)
50g melted butter
1 tbsp sunflower or rapeseed oil
Vanilla clotted cream ice cream and maple syrup for serving


  1. Place flour, salt, cocoa powder and sugar in a mixing bowl. Mix together then crack in the egg.
  2. Mix milk and coffee together. Add the milk-coffee mixture a little at a time, beating into a batter.
  3. Whisk until smooth and leave to rest for a least an hour (can also be made the night before to rest overnight).
  4. Once rested, stir the melted butter into the batter, whisk until smooth.
  5. Lightly oil a heavy frying pan and to medium.
  6. Pour a small amount of batter into hot pan, rolling it around to cover the surface. It should bubble quickly, showing small holes.
  7. Flip pancake over and cook on the other side. Roll or fold pancake up and remove from pan.
  8. Serve with a scoop of vanilla ice cream and drizzle generously with maple syrup.


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