{ "id": 28703, "date": "2026-11-02T15:31:50", "date_gmt": "2026-11-02T07:31:50", "guid": { "rendered": "https:\/\/kefir.link\/zh-tw\/kefir-whey-buckwheat-crepes\/" }, "modified": "2026-11-02T15:31:50", "modified_gmt": "2026-11-02T07:31:50", "slug": "kefir-whey-buckwheat-crepes", "status": "publish", "type": "post", "link": "https:\/\/kefir.link\/en\/kefir-whey-buckwheat-crepes\/", "title": { "rendered": "Kefir-whey buckwheat cr\u00eapes" }, "content": { "rendered": "
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n

\"\"By Nik<\/strong><\/a>, founder of \u6771\u6b50\u56b4\u9078\uff5ckefir.link and former chef \u00b7 Updated 2 November 2026<\/p>\n

In the hills of Cantal, in France's Auvergne, buckwheat pancakes mixed with whey once took the place of bread on the farmhouse table. These thin, egg-free cr\u00eapes follow that idea, with a nutty, earthy flavour and soft, lacy edges. The whey drained from milk kefir gives them a mild tang.<\/p>\n

\n
Prep time<\/span>10 min<\/strong><\/div>\n
Total time<\/span>1 day 40 min<\/strong><\/div>\n
Makes<\/span>4 servings<\/strong><\/div>\nJump to the recipe \u2193<\/a>\n<\/div>\n
\"Kefir-whey<\/figure>\n

Auvergne's bread from a bucket by the fire<\/h2>\n

The local version is called a bourriol, and it belongs to the Monts du Cantal and the south of Auvergne. In the past, no yeast or starter was added: the batter sat in a wooden bucket near the fireplace and fermented on its own, thanks to the bacteria in the whey. Families still make them for Candlemas, and for the All Saints holidays by the fire with chestnuts. They were eaten hot with butter, cold with jam for dessert, or as bread beside a hare stew.<\/p>\n

Why buckwheat needs a little wheat<\/h2>\n

Buckwheat flour has no gluten, so cr\u00eapes made from it alone turn brittle and crack when folded. An equal share of wheat flour makes them pliable while keeping buckwheat's nutty taste. Kefir whey is the clear, thin liquid left when kefir separates into curds and whey and is drained through a cloth, quite different from thick kefir itself. Its acidity is similar to buttermilk's, and it gives the batter a gentle sourness. Wait until the edges of each cr\u00eape look dry and lift from the pan before you move it, because a buckwheat cr\u00eape turned too early tears.<\/p>\n

Ham and cheese for supper, honey for dessert<\/h2>\n

For a meal, fill them with mountain ham and Cantal cheese, or with potatoes and Saint-Nectaire, and serve a green salad alongside. Some cooks fry savoury ones on one side only and lay an egg, cheese or ham straight on top while they cook. Spread them with blue cheese and chopped walnuts, roll them up and cut them into thick slices to serve with drinks. For dessert, keep it simple with butter, jam or honey.<\/p>\n<\/div><\/trp-tag><\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t
<\/div>
\n\t

Kefir-whey buckwheat cr\u00eapes<\/h2>\n<\/div>\n
\n\t
Prep Time <\/span>10 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Cook Time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Refrigerated rest <\/span>1 day<\/span><\/span> day<\/span><\/span><\/div>
Total Time <\/span>1 day<\/span><\/span> day<\/span> 40 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n\t
Servings <\/span>4<\/span> servings<\/span><\/span><\/div><\/div>\n<\/div>\n
\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print the recipe<\/a>\n<\/div>\n
\n\t
\n\t\t

Ingredients<\/h3>