The Recipe:

Buck the Trend With Buckwheat Crepes & Chocolate Spread

By:  Trent  Lewis  Co-Founder, Barefoot & Chocolate  May 8th, 2014

Crepes make for an easy breakfast, brunch or dinner. Once you get the hang of making them you can cook a stack of them in no time. Just fill them with your favorite sweet or savory fillings. This recipe uses our Barefoot & Chocolate spreads. You can use either the hazelnut or the almond coconut. Garnish them with strawberries for a lovely sweet treat.

Chocolate & Strawberry Buckwheat Crepes Recipe


  • 1 ¾ cup whole milk
  • ¼ tsp sea salt
  • 3 T melted butter
  • ½ cup + 2 T all purpose flour
  • ¾ cup buckwheat flour
  • 3 large eggs
  • Barefoot & Chocolate Spreads -- either hazelnut chocolate or almond coconut chocolate
  • Vegetable oil for greasing the crepe pan
  • Strawberries to garnish


  • Crepe pan or large flat bottom skillet
  • Crepe batter spreader
  • Spatula


  1. Add all ingredients (besides vegetable oil and strawberries) to a large mixing bowl and whisk until smooth. 
  2. Place batter in the fridge for at least 1 hour before using, but better if left overnight.  The batter should be the thickness of cream. You can adjust thickness by adding a spoon of milk to the batter if it is too thick.
  3. Heat your crepe pan over medium-low heat. 
  4. When the pan is up to temperature add 1 teaspoon of vegetable oil and spread the oil over the surface evenly using a spatula or paper towel. If your pan is well seasoned you will not have to add oil for every crepe. 
  5. Add batter to the center of the pan; how much batter depends on the size of your crepe pan. Let it sit for just 5 seconds and then using a crepe spreader use a circular motion to spread the batter evenly. You do not need to apply pressure. 
  6. Let it cook until brown (about 1 minute) and flip over carefully using a long spatula. 
  7. Cook on the other side for about 45 seconds. Flip back over and add your favorite fillings before folding over the crepe in half. Repeat and enjoy!


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Trent Lewis

Co-Founder, Barefoot & Chocolate

Trent Lewis Trent, an avid cook and foodie, started working in restaurants at 14 and his passion for food grew from there. Barefoot & Chocolate combines his love of great food with his wife’s love of chocolate. He loves to spread happiness through good food.

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