Buckwheat Crêpes with Chocolate Sauce by Lizzie King

My favourite crêpes, Buckwheat Crêpes with Chocolate Sauce. Gluten free and fibre-tastic, those of us who can’t do plain flour need not be hard done by on the best day of feasting in the calendar. Happy Pancake Day!

These can be used for regular lemon and sugar toppings or even with savoury versions to keep pancakes going all day. I love frying mushrooms and folding them into quarters, then adding an egg and some cheese.

A plate loaded with crepes, topped with strawberries and drizzled with chocolate sauce.


120g Buckwheat flour
2 eggs
250ml milk of choice
1 tbsp melted butter/ghee
1 tbsp olive oil
200g fresh strawberries (sub for preferred berries)
For the chocolate sauce:
100g dark chocolate
30g butter
100ml cream
1 tbsp honey (taste and add as desired)


Sift the flour into a large mixing bowl. Crack the eggs into a well in the middle and whisk gently together, add the milk slowly and finish with the melted butter, and combine for a glossy finish.

Drizzle oil into a large frying pan and ladle the mixture in, tipping to spread it evenly and thinly throughout. Flip and fill the middle whilst cooking to a golden brown.

To make the sauce, place the broken chocolate pieces with the other ingredients into a small saucepan, heat gently, stirring until melted and glossy – do not bring to a boil or it will curdle.

Place crêpes on a large plate, cover with strawberry slices and drizzle chocolate sauce over.

Roll up and serve piping hot, or room temperature.

GET AHEAD TIP: Pancakes can be made in advance, stacked between parchment paper and frozen or refrigerated to be heated up later.

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