Buckwheat Crêpes Recipe with Ramps

Try adding ramps to breakfast with this buckwheat crêpes recipe.

| March 28, 2014

  • Spice up a basic buckwheat crepes recipe using local ingredients like ramps and farm-fresh eggs.
    Photo by Maggie Raptis
  • Utilize every part of this wonderful vegetable — from bulb to leaf — with “RAMPS: The Cookbook” from the Editors of St. Lynn’s Press. It is a collection of recipes from writers, chefs and home cooks that will bring earthy delight to any table.
    Cover courtesy St. Lynn's Press

RAMPS: The Cookbook (St. Lynn’s Press, 2012), from the Editors of St. Lynn’s Press, is chock-full of delicious recipes dedicated to the ramp. Ramps, similar to onions and garlic, have been a staple to Appalachian dishes for decades but are just now gaining wide popularity thanks to food writers and chefs. The following buckwheat crêpes recipe is an excellent dairy-free breakfast option.

Purchase this book from the MOTHER EARTH NEWS store: RAMPS: The Cookbook.

Buckwheat Crêpes Recipe with Ramps

Makes 8 crêpes

Batter:



• 3/4 cup plus 1 tablespoon buckwheat flour
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon margarine, melted
• 1/2 teaspoon toasted sesame oil
• 1 1/2 cups soymilk
• 3 eggs

Filling:






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