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Recipe details
Buckwheat Crêpe with Warm Yellow Melon, Blueberries, and Mascarpone
A thin buckwheat crêpe filled with warm sautéed yellow melon and blueberries, then folded and topped with cool mascarpone. The measured batter is suitable for one thin 20-cm crêpe and cooks quickly in a nonstick skillet.
≈ 96 kcal/100 g · ≈ 397 kcal/serving
25 minEasyFusion
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
yellow melon, peeled and diced150 g
blueberries80 g
mascarpone, fresh spread50 g
buckwheat flour30 g
all-purpose flour20 g
large egg, beaten40 g
water for batter75 ml
granulated sugar5 g
fine salt2 g
butter for the skillet10 g
Cookware and utensils
10-inch nonstick skillet
Mixing bowl
Spatula
Directions
01
Whisk the buckwheat flour, all-purpose flour, sugar, and salt in a mixing bowl.
Products
buckwheat flour — 30 g; all-purpose flour — 20 g; granulated sugar — 5 g; fine salt — 2 g
Action
Whisk
Time
1 min
Temperature
Room temperature
02
Whisk the beaten egg and water into the dry ingredients until a thin batter forms.
Products
large egg, beaten — 40 g; water for batter — 75 ml
Action
Whisk
Time
2 min
Temperature
Room temperature
03
Melt half of the butter in the skillet over medium heat.
Products
butter for the skillet — 10 g
Action
Melt
Time
1 min
Temperature
Medium heat, about 175°C / 350°F pan surface
04
Pour the batter into the skillet and swirl it into a thin 20-cm / 8-inch crêpe.
Products
buckwheat flour — 30 g; all-purpose flour — 20 g; large egg, beaten — 40 g; water for batter — 75 ml; granulated sugar — 5 g; fine salt — 2 g
Action
Pour
Time
2 min
Temperature
Medium heat
05
Cook the crêpe until its edges are set and the underside is lightly browned.
Products
No products at this step
Action
Cook
Time
2 min
Temperature
Medium heat
06
Flip the crêpe with the spatula.
Products
No products at this step
Action
Flip
Time
1 min
Temperature
Medium heat
07
Cook the second side until dry and lightly browned.
Products
No products at this step
Action
Cook
Time
1 min
Temperature
Medium heat
08
Transfer the crêpe to a plate.
Products
No products at this step
Action
Transfer
Time
1 min
Temperature
Hot
09
Melt the remaining butter in the skillet.
Products
butter for the skillet — 10 g
Action
Melt
Time
1 min
Temperature
Medium heat
10
Cook the diced melon and blueberries until the melon softens and the berries release juice.
Products
yellow melon, peeled and diced — 150 g; blueberries — 80 g
Action
Sauté
Time
5 min
Temperature
Medium heat
11
Spoon the warm fruit onto the crêpe and fold it in half.
Products
yellow melon, peeled and diced — 150 g; blueberries — 80 g
Action
Fold
Time
1 min
Temperature
Warm
12
Top the folded crêpe with mascarpone and serve.
Products
mascarpone, fresh spread — 50 g
Action
Serve
Time
1 min
Temperature
Warm crêpe with cool mascarpone
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
