Buckwheat Crepes With Banana-Sesame Jam

Buckwheat crepes are one of those rare items that are both practical to make and feel like a flex. Tell another parent that you make crepes for your kids on school days (morning or night!) and just watch the confusion rise behind their eyes. It sounds fancy, but in practice, crepes really do make sense for the busy parent who loves to cook. You don’t need a special pan to make crepes—any nonstick pan will do; and each pancake cooks in barely a couple minutes. No need to make the batter ahead of time either: Just a 5-minute rest allows the buckwheat time to hydrate, but it lasts for 3 days in the fridge. It’s barely sweetened, so the crepes can cover multiple meals, skewing savory with a filling of melty cheese or cooked vegetables, or sweet, like this one, with jammy fruit.Like many parents, I am always looking for ways to optimize nutrition when cooking for my family. Buckwheat is high in fiber, nutrient-dense, and has a low glycemic index. I love its earthy flavor, especially when paired with butter browning in the pan. My crepe batter uses a mix of buckwheat and all-purpose flour (just enough gluten to hold them together), but keeps the ratio of the former higher, making them darker and more richly flavored than an all-wheat crepe. This recipe became such a household staple that my kids insisted I put it on the brunch menu at Oberon, the restaurant in Manhattan’s New Museum, where I am the Executive Chef.More breakfast winners here: Crispy Crepes With Dark Maple Syrup; Perfectly Fluffy Pancakes; and Hash Brown Breakfast Casserole.