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Buckwheat Crêpes with Camembert, Apples and Bacon

Marie-Aude Rose
Cook Time:
35 mins
Prep Time:
15 mins

Chef notes

This recipe always reminds me of the French region Brittany, which is one of the loveliest places on Earth and where these were created, because buckwheat is commonly grown in that region. Being a mom who wants her kids to eat well and don't always have time to cook so much during the week, I find this to be an easy homemade meal.

Technique tips: The pan should be really hot when pouring the batter, pour slowly in a circular movement from the edges to the center of the pan do not flip until the crêpe is fully cooked (no more wet batter is seen and a little color shows on the edges).

Swap options: This garnish is seasonal and traditional but feel free to get creative. I used to make broccoli and Beaufort galette and a seafood one too. And sometimes I just reheat them in salted butter with a little sugar over it to accompany some ice cream.

Special equipment: A non-stick pan crêpe pan or non-stick pan 10- to 12-inches in diameter.


  • cups fine buckwheat flour
  • 1 teaspoon coarse gray sea salt
  • 3⅓ cups water
  • 1 egg
Apples, Bacon and Camembert
  • 4 Golden or Pink Lady apples
  • 1/2 stick salted butter
  • 4 slices Camembert
  • 8 thin slices bacon
  • 2 tablespoon crème fraîche or sour cream
  • lettuce, for serving


For the crêpes:


Mix all ingredients in a blender. Let it rest over night or at least 2 hours.


To make the crepes, spray the pan with cooking spray, wipe it clean and turn the heat to high.


Using a 2-ounce ladle, ladle out crêpe batter into the hot pan and tilt the pan to spread the batter into an even circle.


After 1 minute when the top is dry, flip the crêpe over and cook the other side for 1 more minute.


Store on a large plate while you make the rest. 

For the apples, bacon and camembert:


Preheat oven to 360 F.


Cut each apple in 6 wedges; remove the seeds.


Heat a cast-iron pan on medium heat and melt the butter; add the apples to color on each side. Place in the oven and cook for 20 minutes until soft.

To assemble:


Garnish each crêpe with 6 slices of apple, a slice of Camembert and fold in half. Drizzle the top of the crêpe with the butter that cooked the apples.


Place 2 slices of bacon on top and cook 10 minutes in the hot oven.


Add the sour cream just before serving. Serve with lettuce.