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Paul’s Himalayan Tartary Buckwheat crêpes

This recipe comes to us from Oakland, where Chef Paul Canales owns and operates Duende Restaurant. We can’t wait to visit one day soon and try Chef Canales’s creations in person.

And what a treat to see our Himalayan Tartary Buckwheat Flour making waves in the culinary world. Health really can taste good, and this is such a big piece of the puzzle for us in spreading more health to more people. Thanks for your interest in our work, Chef Canales.

Chef Paul’s crêpes

Yields 6-8 10-inch crêpes


2 large eggs, lightly scrambled

1-½ cups seltzer water

½ cup almond milk, unsweetened, unflavored

½ tsp kosher salt

1-¼ cups Himalayan Tartary Buckwheat Flour (150 grams)

3 Tbsp melted ghee

Chef Paul's HTB crêpes
Chef Paul's HTB crêpes

Mix the eggs, water, almond milk, and salt in a medium-sized mixing bowl.

Sift the buckwheat into the egg mixture, slowly incorporating with a whisk. Don’t beat the mixture, so as not to deflate the seltzer water.

Cover the bowl and refrigerate overnight (at least 8 hours).

To make the crêpes, bring batter to room temperature, and gently mix in the melted ghee.

Proceed with standard crêpe procedure. If batter seems thick after frying the first crêpe, adjust with seltzer water.

For the first photo above, Chef Paul toasted the crêpes to a crisp in the oven, then topped them with shredded zucchini, mushrooms, and Parmesan-crusted local Petrale sole. How’s that for a healthy, delicious entrée?

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