Buckwheat Crepes with Corn and Roasted Poblano Chiles

Cook, Dinner, Healthy Eating, Meat-Free Mains, Recipes

Buckwheat Crepes with Corn and Roasted Poblano Chiles

Originating in the western French region of Brittany, galettes, or savory crêpes made with buckwheat flour, can be folded around an infinite variety of fillings. Here they are combined with bright south-of-the-border flavors. These paper-thin whole-grain pancakes are best served right from the pan, but you can make the filling up to 2 days ahead and rewarm it.


Buckwheat Crepes with Corn and Roasted Poblano Chiles


1 Tbs. olive oil

1 red onion, chopped

1 garlic clove, minced

1 1/2 cups (9 oz./280 g) fresh corn kernels

Salt, to taste

4 large poblano chiles, roasted and cut into 1/4 inch (6-mm) strips

3 eggs

1/3 cup (2 oz./60 g) all-purpose flour

1/3 cup (2 oz./60 g) buckwheat flour

1 cup (8 fl. oz./250 ml) low-fat milk

2 Tbs. unsalted butter, melted

1/2 cup (2 oz./60 g) crumbled or shredded cotija or Monterey jack cheese,


In a large frying pan over medium heat, warm the oil. Add the onion and garlic and cook, stirring often, until the onion is softened, 5 to 8 minutes. Stir in the corn and 1/2 tsp. salt and cook just until the corn is crisp-tender, 3 to 5 minutes. Stir in the chiles and cook for 1 minute more. Transfer to a bowl and set aside.


In a blender, combine the eggs, flours, milk and butter and blend until the batter is smooth, scraping down the sides of the jar as necessary.


Heat an 8-inch (20-cm) nonstick frying pan over medium-high heat. Brush the pan lightly with butter and wipe out any excess with a paper towel. Lift the pan from heat and pour 1/4 cup (2 fl. oz./60 ml) batter onto the hot pan; immediately tilt the pan and swirl the batter to coat the bottom. Adjust the heat as you cook the crepe; it should set immediately, forming tiny bubbles. Cook the crepe until the edges are lightly browned and the surface looks dry, 1 to 2 minutes.


Turn the crepe with a wide spatula and cook for 1 to 2 minutes longer. Spoon about 1/4 cup of the poblano mixture onto 1/4 of the crêpe and top with about 1 Tbs. of the cheese. Fold the crepe in half over the filling, then fold in half again. Serve immediately. Makes 8 crepes; serves 4.


Recipe adapted from Williams-Sonoma Eat Well: New Ways to Enjoy Foods you Love, by Charity Ferreira




2 comments about “Buckwheat Crepes with Corn and Roasted Poblano Chiles

  1. Weekly Wrap-Up: 8/11-8/17 | Williams-Sonoma Taste

  2. Heather

    I love you for this recipe. That is all. (By the way, you can sprout your white buckwheat and create the crepes without the use of any flour and they would be way healthier.)


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