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.
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.
Serving Size: 1/2 filled crepe
295 calories; protein 7.1g; carbohydrates 35.4g; dietary fiber 3.2g; sugars 22.2g; fat 15g; saturated fat 8.6g; cholesterol 75.9mg; vitamin a iu 466.1IU; vitamin c 37.2mg; folate 34.8mcg; calcium 120.7mg; iron 1.1mg; magnesium 56.9mg; potassium 389.2mg; sodium 212.2mg; added sugar 15g.