Downie Island Crêpes

Recipe Notes Makes approximately 15 crêpes.


1/3 cup sugar

1 tablespoon buckwheat flour

1 tablespoon canola oil or unsalted butter, melted

1/3 cup water

1 teaspoon salt

1 teaspoon vanilla extract

2 eggs

1¼ cups all-purpose flour

2¼ cups lowfat milk

Savory Fillings: Cooked and crumbled bacon, thinly sliced bell peppers, onions and cherry tomatoes, shredded cheddar cheese. Another delicious savory option is fresh spinach and feta cheese.

Sweet fillings: Use simple fruit preserves or hazelnut spread with sliced bananas.


In a large bowl, stir together sugar, buckwheat flour, oil or melted butter, water, salt, vanilla extract, and eggs. Alternate adding the all-purpose flour and the milk, mixing well after each addition.

Heat a nonstick skillet over medium heat and pour in about ¼ cup of the batter, twirling the pan as you go, to create a thin layer. When the batter begins to set and starts to turn golden, a lace pattern will develop on the underside of the crêpe. Flip it over with a spatula, and cook the other side for about 20 seconds. Add the fillings of your choice, fold each side into the center, and serve.

Be creative and experiment with your own!