The qualities of buckwheat crepes
Buckwheat produces a very dark flour with a distinctive flavour. When mixed with wheat flour, the mixture becomes pliable with a milder flavour. Buckwheat crepes therefore have a less distinctive taste, which is preferred by most people.
Our buckwheat crepes are made using high quality ingredients, fresh and natural, free from preservatives, additives and artificial colourings.
After simply defrosting, they are really easy to serve.
Recipe ideas and uses
Buckwheat crepes are eaten hot with a filling as part of a main meal, but they are also used in aumonieres thanks the softness of the dough. They can also be eaten cold, for example as canapés, filled with fresh ingredients (fromage frais, vegetable sticks, smoked salmon etc.).
