Enjoy these simple buckwheat crepes with a zesty lemon and banana topping flambéed with soju!


  • 1 tablespoon butter

  • 3 bananas, fingered and equal dice

  • juice and zest of 1 lemon

  • 1/4 cup cup chopped Craisins

  • 2 tablespoons sugar

  • 1/2 cup TY KU soju

  • Buckwheat crepes, stacked and kept warm

  • Whipped cream, for garnish

  • For the Buckwheat crepes:

  • 1/2 cup + 2 tablespoons AP Flour

  • 1/2 cup + 2 tablespoons buckwheat Flour

  • 1/3 cup sugar

  • 1 teaspoon kosher salt

  • 3 extra large eggs

  • 3 extra large yolks

  • 6 tablespoons butter, melted

  • 1 1/2 cups milk, warm

  • Butter, for cooking


  • 1.

    In a sauté pan, melt butter. Add bananas, lemon zest and juice, Craisins and sugar. Saute until softened and sugar is dissolved. Add soju off heat and then flambé. Plate bananas inside the crepes. Top with whipped cream.

  • For the Buckwheat crepes::

  • 1.

    Sift together flours, sugar and salt. Gradually whisk eggs into dry ingredients. Add milk and butter and mix until smooth.
 Let rest at least 1 hour or overnight before using.
 Add 1/4 cup of batter to a well-buttered pan and swirl batter around pan to form a thin pancake. Cook for 1 minute flip and cook 1 more minute on medium heat.


TIP: To measure flour, use a spoon to sprinkle flour into measuring cup.

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