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Buckwheat Crepes with Strawberries, Rhubarb & White Chocolate

  • 1 h 30 m
  • 3 h 30 m
Steven Satterfield
“Buckwheat flour gives these whole-grain crepes a nutty flavor and makes this dessert naturally gluten-free. Stuffed with lightly spiced, cooked rhubarb and fresh strawberries, the crepes are a head-turner when they get a drizzle of white chocolate sauce.”


    • Crepes
    • 1 cup buckwheat flour (see Tips)
    • 1 cup whole milk
    • ½ cup water
    • 4 large egg whites
    • 4 tablespoons unsalted butter ( ½ stick), melted
    • ½ teaspoon kosher salt
    • Rhubarb Compote
    • 2 cups diced rhubarb ( ½-inch pieces; thawed and drained, if frozen)
    • ⅓ cup sugar
    • ⅛ teaspoon grated nutmeg
    • Pinch of kosher salt
    • Zest & juice of 1 small orange
    • White Chocolate Sauce
    • ¼ cup heavy cream
    • ¼ cup whole milk
    • 3 ounces white chocolate
    • Pinch of kosher salt
    • 2 large egg yolks
    • Strawberries
    • 2½ cups sliced strawberries
    • 1 tablespoon sugar
    • 1 teaspoon lemon juice
    • Chopped fresh mint for serving


  • 1 To prepare crepe batter: Whisk flour, 1 cup milk, water, egg whites, butter and ½ teaspoon salt in a medium bowl. Cover and refrigerate for at least 2 hours and up to 6 hours.
  • 2 To prepare compote: Combine rhubarb, ⅓ cup sugar, nutmeg and salt in a large skillet. Let stand for 10 minutes. Add orange zest and juice. Cook over medium heat until tender, 2 minutes for frozen thawed and 5 to 7 minutes for fresh. Remove from heat. Using a slotted spoon, transfer the rhubarb to a medium bowl, leaving the liquid in the pan. Cook the liquid over medium-high heat, stirring often, until it's a syrupy glaze, 1 to 4 minutes. Add to the rhubarb and refrigerate.
  • 3 To prepare sauce: Heat cream, milk, white chocolate and salt in a medium saucepan over medium-low heat. Bring to a simmer, stirring frequently. When the cream starts to expand and rise, remove from heat. Whisk egg yolks in a small heatproof bowl, then whisk in ⅓ cup of the hot cream mixture. Scrape the egg mixture back into the pan and return to low heat. Cook, stirring constantly, until the mixture thickens slightly, 1 to 2 minutes. Pour through a fine-mesh sieve into a medium bowl and refrigerate.
  • 4 To prepare strawberries: Combine berries, sugar and lemon juice in a bowl. Set aside.
  • 5 To prepare crepes: Coat a medium cast-iron skillet, nonstick skillet or crepe pan with cooking spray and heat over medium-low heat for 5 minutes. Whisk the batter. Pour ⅓ cup batter into the hot pan, rotating to distribute it evenly. Cook until set in the center (when you lightly touch it, no batter comes off), 1 to 3 minutes. Transfer to a baking sheet. Repeat with the remaining batter to make 8 crepes.
  • 6 To assemble: Place a crepe on a cutting board, browned-side down. Spread with a generous 1 tablespoon each sauce and rhubarb. Top with 3 tablespoons strawberries. Place a second crepe on top, browned-side up. Cut into halves or triangles. Repeat with the remaining crepes, sauce, rhubarb and berries. Serve topped with mint, if desired, and any remaining fillings.
  • Tips: Buckwheat flour is made by grinding whole-grain buckwheat. (The little black specks you see in it are from the ground seed hull.) This rich, gluten-free flour comes in light and dark versions, akin to white and regular whole-wheat flour. The darker flour has a bolder, nuttier flavor.
  • To make ahead: Refrigerate crepe batter (Step 1) for up to 6 hours. Refrigerate compote (Step 2) and sauce (Step 3) separately for up to 1 day.
ALL RIGHTS RESERVED © 2019 Printed From 10/17/2019