Seasoned Advice is a question and answer site for professional and amateur chefs. Join them; it only takes a minute:

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

I want to make "real" crêpes au sarrasin. I tried twice, but the result does not have as strong buckwheat taste as the ones I tasted in France. I am at loss since it appears impossible to increase the concentration of the buckwheat flour any further. Namely, at the latest attempt I used buckwheat flour (260g), a bit of salt, two eggs, and enough water to make the batter sufficiently liquid for the resulting crepes to be reasonably thin. The previous attempt was similar, but with milk in place of the water.

share|improve this question
+1 for "buckwheatier" – josh Feb 28 '12 at 6:07

You may need fresher buckwheat flour.

Also, If you have access to a grain mill, you could buy buckwheat groats, lightly toast them, and then mill them to make your own flour. The toasting process would amplify the flavors, just as it does when toasting nuts or spices.

share|improve this answer
Thanks for the suggestions! The flour I used this time had "best before" of Sept 2012. I do not think I can get any fresher buckwheat flour where I live. I have no access to grain mill, but maybe in the future. – Boris Bukh Feb 25 '12 at 19:00
I think the toasting suggestion is good - I would try it with your current buckwheat flour too, toast it a bit in the oven while it is dry. Take care not to overbake it, or its binding power will be reduced. – rumtscho Feb 26 '12 at 14:48

Your Answer


By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.