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Buckwheat Crepes with Fruit Filling and Yogurt

These crepes have sweet flavors and fantastic textures created from clean and wholesome ingredients.
Course: Breakfast, Dessert
Cuisine: French
Keyword: Holiday, Kid-Friendly
Servings: 8 people
Calories: 246kcal
Author: SkinnyMs.


  • 3 kiwis peeled and diced
  • 1 mango or peach, peeled, pitted and diced
  • 1 banana peeled and chopped into pieces
  • 1 cup Greek yogurt low-fat, plain
  • 1 tablespoon honey
  • 1 teaspoon vanilla
  • 5 tablespoons coconut oil melted, plus more for the skillet
  • 2/3 cup buckwheat flour
  • 1/3 cup 100% white whole-wheat flour
  • 3 eggs large


  • Chop fruit and mix yogurt with honey and vanilla. Add coconut oil, both flours, and eggs in a blender or food processor and blend until fully combined.
  • Add one teaspoon of coconut oil in an 8-inch nonstick skillet over medium heat. Add 1/3 cup ladle of batter and swirl with the back of the ladle to form a flat crepe. Cook for 2 minutes, loosen the edges with a spatula and cook for an additional 30 seconds until cooked through. Cover and repeat with the rest of the mix.
  • Serve crepes warm with fresh fruit inside and a dollop of yogurt in each.
  • Enjoy!


Calories: 246kcal | Carbohydrates: 28g | Protein: 8g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 75mg | Sodium: 46mg | Fiber: 3g | Sugar: 14g |
SmartPoints (Freestyle): 11
SmartPoints (Freestyle): 11