Buckwheat Crepes with Caramelized Fennel, Onions, Walnuts and Rosemary

I’ve been making crepes as bread for some time now, and I especially like the gluten free recipes I come up, as my daughter cannot eat gluten. Buckwheat crepes are pretty common in France, but most recipes include wheat flour. I’ve found that just about any flour works well with the buckwheat, but my favorite is oat flour.

Buckwheat crepes with caramelized Fennel

Buckwheat Crepes with Caramelized Fennel Filling served with red cabbage and Apple Salad

I’ve been following a liver friendly diet for 3 months now after my body reacted in a bad way to the ibuprofen I was taking for a slipped disc. You know, the usual, hardly any meat or cheese, lots of vegetables, legumes, and no white flour, etc.Since I’m still not as well as I’d like to be, I decided to go get some testing. The tests say I can’t eat yeast or fermented foods at least for several months while following an even more restrictive diet.

Did you know that black tea, tofu, all cheeses and all baked flours (even without any yeast), soy sauce and of course wine and alcohol fit into the fermented food category. Basically most of my favorite foods. Harrumph.

Determined to continue to cook food that we like despite all these restrictions, yesterday I came up with this meal that is is delicious and nutritious and darn easy to put together:

Caramelized fennel, onion, walnut and rosemary filling:

Roast a large handful of walnuts in the oven or toaster oven until light brown and toasted. Careful…they go from perfect to over brown (or burnt!) in a flash. I know because I am an expert at getting distracted and letting them cook too long!

Slice some onions and some fennel into about 1/4″ slices.

Chopped fennel and tropea onion

Chopped fennel and tropea onion

Saute in a spoon or two of olive oil. Best quality olive oil, of course!


Season with salt, black pepper and chopped fresh rosemary and stir. The vegetables are done when they are al dente..cooked but still a bit crisp and caramelized on the edges. Chop the walnuts into large pieces and add to the vegetables.

Fennel, onions and walnuts ready for crepes

Fennel, onions and walnuts ready for crepes



While the fennel and onions are cooking, make your crepes, or make them beforehand as they heat up again nicely. Recipe for the crepes coming soon.

Fill the warm crepes with the warm fennel mixture, fold like a kerchief, and serve with a colorful salad.

I made a super fast salad…finely slice some raw red cabbage and an apple. Toss with a mustard lemon juice vinaigrette and you’re done.

Stay tuned for more recipes over the next few months!




3 comments to Buckwheat Crepes with Caramelized Fennel, Onions, Walnuts and Rosemary

  • Debra MAJDA

    I just love your posts and pictures! Spent a month In Italy in October and loved it. Reading your posts makes me feel I am still a part of things. Looking for scarves before my trip brought me to your website. Thank you.

  • Denise Stone

    Hi Lisa,
    I enjoy your site and posts and I have your place on my bucket list. Unfortunately, I don’t have any plans for a trip to Italy at the moment but that could change!
    All the best in the New Year. Keep the recipes coming. Beautiful barn door!
    OSR class of 75

Leave a Reply to Debra MAJDA Cancel reply




You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>