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Easy Buckwheat Crepes (Gluten-Free, Dairy-Free)

These delicious and easy 4-ingredient buckwheat crepes come together so easily, you can whip up a batch and enjoy them in under an hour! With a naturally nutty flavor from the buckwheat, these simple crepes can be eaten for a savory breakfast, brunch, or sweet dessert. Totally gluten-free and dairy-free but no one would care!

Savory buckwheat crepes with a fried egg and sautéed mushrooms on a grey plate.

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What is Buckwheat?

Buckwheat is a plant that is mainly cultivated in Asia for its grain-like seeds, which are triangular in shape.

Like quinoa, buckwheat is also known as a “psuedo-grain“, because it is actually a seed but behaves like a grain (it can be cooked and eaten like a grain such as rice).

With a naturally nutty and earthy flavor, buckwheat adds dimension and taste to what would otherwise be plain and boring meals.

Hands holding up buckwheat seeds from a wooden bowl.

Is Buckwheat Gluten-Free?

Despite the “wheat” in the word “buckwheat”, buckwheat is not related to the wheat plant at all. It is not even a cereal or part of the grass family.

cornbread in a cast iron skillet
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In fact, buckwheat is naturally gluten-free, and can be eaten as an alternative to rice (cooked into buckwheat kasha or made into buckwheat porridge).

The buckwheat seeds can be ground into a fine flour that is perfect for making gluten-free baked goods.

Favorite buckwheat recipes include:

How to Make Buckwheat Flour:

While you can easily buy buckwheat flour, making your own at home is actually way easily than you’d think!

Learn how to make your own buckwheat flour (in just 5 minutes) with a blender and a fine-mesh sieve!

Super Easy Gluten-Free Buckwheat Crepes

Since I started studying French a couple of years ago, I’ve had it on my mind to make buckwheat crepes for the longest time.

Originating from the French region of Brittany, buckwheat crêpes are also known as “galettes Bretonnes“, or “galettes de blé noir” (which literally mean black wheat galettes – as the crepes are often made with unbleached and un-hulled buckwheat flour which tends to be darker in color).

French buckwheat crepes are normally served with savory fillings, such as a sunny-side-up egg, sautéed spinach and mushrooms.

However, in my experience during my recipe-testing, these naturally gluten-free crepes can be easily made savory (by adding a little salt), or sweet (by adding sugar), or completely neutral (no salt and no sugar – just like the recipe I’m sharing today).

Folded gluten-free buckwheat crepes on a plate on a wooden board.

Why This Recipe Works:

  • Simple Ingredients: You literally need just 4 simple ingredients (including water!) to make these crepes. I’m guessing you might already have them in your kitchen!
  • Super Easy to Make: Using a high-speed blender to blend the ingredients together, the batter can is ready in less than a minute. Then all you need to do is chill the batter before cooking these gluten-free buckwheat crepes!
  • Savory or Sweet: These crepes have an earthy flavor and can be used to make savory crepes or sweet dessert crepes. Feel free to eat them however you enjoy them!
  • Totally Gluten-Free and Dairy-Free: The best part is that these buckwheat crepes are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten and dairy intolerances can enjoy them without worries!
Gluten-free buckwheat crepês on a white plate with ingredients around it.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required to make this gluten-free buckwheat crepes recipe.

(For exact measurements and quantities, please scroll down to the recipe card at the bottom of this post.)

Ingredients required to make gluten-free buckwheat crepe recipe.

Ingredient Notes/Substitutions:

  • Gluten-Free All-Purpose Flour: I recommend using a good quality gluten-free all-purpose flour blend that is made up or lighter flours/starches (such as rice flour, tapioca starch, corn starch, or potato starch) to ensure a lighter final texture. I do NOT recommend using a gluten-free flour blend that includes heavier flours (such as garbanzo bean flour) as that will result in a denser texture. Alternatively, if you are not gluten-intolerant or Celiac, feel free to use regular flour instead.
  • Eggs: In this gluten-free buckwheat crepes recipe, eggs play an important role in binding the ingredients together. I have not made this recipe without eggs, but if you are allergic to eggs or simply want to keep this recipe vegan, you may use aquafaba or an egg-replacer instead.
  • Water: In this case, water is the liquid that helps make the batter lighter and pourable. If you want to add a bit more flavor, feel free to use equal quantities of unsweetened non-dairy milk (such as almond milkcashew milk, or rice milk) instead. Alternatively, if you are not lactose-intolerant, go ahead and use normal milk instead.
  • Oil: You’ll need to use a bit of oil to grease the skillet to cook the crepes and prevent them from sticking. I like to use sunflower oil because I always have it on hand. However, you may use another vegetable oil such as avocado oilcoconut oilolive oil or vegan butter. If you are not lactose-intolerant, you can also use melted butter if you prefer.

How to Make Gluten-Free Buckwheat Crepes (Step by Step)

1. Blend Ingredients into a Batter

Combine buckwheat flour, gluten-free all-purpose flour, eggs, and water in a high-speed blender and blend for 1 minute until you get a frothy homogenous mixture.

(Tip: The batter should have the consistency of heavy cream. If it’s too thick, add 1 to 2 tablespoons of water. If too thin, add 1 tablespoon of gluten-free all-purpose flour and mix well.)

Holding a blender with buckwheat crepe batter.

2. Let Batter Chill

Transfer the batter to a large mixing bowl, cover the bowl with plastic wrap and then let it chill in the refrigerator for at least 30 minutes or up to overnight.

(Tip: Don’t skip this step as it is essential to let the batter rest and results in a more flexible crepe that can be easily folded without breaking!).

Holding a glass bowl with gluten-free buckwheat crepe batter.

3. Heat Skillet and Brush with Oil

Heat a medium nonstick skillet or a crêpe pan over medium high heat. Brush the skillet or pan with oil and when the skillet is hot, remove it from the heat.

Brushing nonstick skillet with oil.

4. Pour Batter into Hot Skillet

For each crepe, pour 1/3 cup of the batter into the hot non-stick pan (away from the heat) and swirl the skillet in circular motion to distribute the batter evenly until it forms a uniform circle.

(Note: I used 1/3 cup of batter because it was enough batter to fill my 8-inch skillet, but if your skillet is larger, feel free to use more batter.)

Pouring gluten-free crepe batter into a skillet.

5. Cook Until Crepe Edges Loosen

Return skillet to heat and cook for approximately 2 minutes until small bubbles start to form at the surface and the edges of the crepe can easily be loosened with a rubber spatula.

Crepe batter cooking in nonstick skillet.

6. Flip and Cook the Other Side

Flip the crepe over to the other side and let it cook for approximately 45 seconds (it will resemble a super thin pancake once ready).

Using a spatula to lift up a cooked buckwheat crepe from a skillet.

7. Set Cooked Crepe Aside

Place finished crepes on a plate and repeat the above steps until all the remaining batter is used up.

Holding a plate with a single buckwheat crepe.

8. Serve and Enjoy!

Serve the gluten-free buckwheat crepes either with savory fillings or sweet toppings.

Multiple buckwheat crepes on a white plate.

Dish by Dish Tips/Tricks:

  • Use a Nonstick Skillet/Crepe Pan: I recommend using a nonstick skillet or crepe pan to ensure the best results and prevent the crepes from sticking to the bottom of the pan.
  • Test Out First Crepe: I usually use the first crepe as a “test” for whether the skillet it hot enough or whether the batter is too thick or thin. (The batter should have the consistency of heavy cream. If the batter is too thick, simply add in 1 to 2 tablespoons of water to the batter and mix well until it can easily be swirled in the pan. If too thin, add 1 tablespoon of gluten-free all-purpose flour and mix well until you get the right consistency.)
  • Savory or Sweet Crepes: To make savory crepes, simply add 1/4 teaspoon of salt to the batter chilling. To make sweet versions, add 1 tablespoon of sugar to the batter mix well before chilling.

Recipe FAQs:

How to Store Buckwheat Crepes?

  • To store, place the cooled buckwheat crepes in an airtight container and store in the refrigerator for up to 5 days. Heat up in the microwave for 1 minute before eating.
  • Can You Freeze Buckwheat Crepes?

    Yes you can! To freeze, separate the gluten-free buckwheat crepes with plastic wrap, and place them in a freezer-safe container or ziplock bag. Freeze the crepes for up to 3 months. Remove individual crepes and thaw them in the microwave before eating.

    Is Buckwheat Gluten-Free?

    Yes, buckwheat is naturally gluten-free (and so is buckwheat flour). Despite the word “wheat” in its name which is confusing, buckwheat is completely unrelated to regular wheat, and hence does not contain gluten. This means that those with Celiac disease or gluten intolerances can enjoy buckwheat without any worries!

    Savory Buckwheat Crepes for Brunch

    Here’s a delicious vegetarian option for an absolutely mouth-watering and savory brunch: gluten-free buckwheat crepes filled with a fried egg, sautéed portobello mushrooms, and spring onions. Sprinkle with black pepper and salt over the ingredients before serving and enjoying!

    Other savory toppings you can include:

    • Bacon
    • Gruyère cheese
    • Goat cheese
    Holding a plate with a savory buckwheat crepe filled with an egg and mushrooms.

    Ideas for Sweet Dessert Crepes:

    Alternatively, you can fill these gluten-free buckwheat crepes with sweet fillings such as:

    • Nutella
    • Peanut Butter
    • Almond Butter
    • Fresh Fruit and Maple Syrup
    • Crème Fraîche
    • Ice Cream

    Other Buckwheat Recipes You’ll Love:

    Brunch Recipes to Enjoy:

    P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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    Easy Buckwheat Crepes (Gluten-Free, Dairy-Free)


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Felicia Lim
    • Total Time: 1 hour
    • Yield: 4 servings 1x
    • Diet: Gluten Free

    Description

    These delicious and easy 4-ingredient buckwheat crepes come together so easily, you can whip up a batch and enjoy them in under and hour! With a naturally nutty flavor from the buckwheat, these simple crepes can be eaten for a savory breakfast, brunch, or sweet dessert. Totally gluten-free and dairy-free but no one would care!


    Ingredients

    Units Scale

    Instructions

    1. Blend Ingredients into a Batter: Combine buckwheat flour, gluten-free all-purpose flour, eggs, and water in a high-speed blender and blend for 1 minute until you get a frothy homogenous mixture.
    2. Let Batter Chill: Transfer the batter to a large glass bowl, cover the bowl with plastic wrap and then let it chill in the refrigerator for at least 30 minutes or up to overnight. (This step is essential to let the batter rest and results in a more flexible crepe that can be easily folded without breaking).
    3. Heat Skillet and Brush with Oil: Heat a medium nonstick skillet or a crepe pan over medium high heat. Brush the skillet or pan with oil and when the skillet is hot, remove it from the heat.
    4. Pour Batter into Hot Skillet: For each crepe, pour 1/3 cup of batter into the hot skillet (away from the heat) and swirl the skillet to distribute the batter evenly until it forms a uniform circle.
    5. Cook Until Crepe Edges Loosen: Return skillet to heat and cook for approximately 2 minutes until small bubbles start to form at the surface and the edges can easily be loosened with a spatula.
    6. Flip and Cook the Other Side: Flip the crepe over to the other side and let it cook for approximately 45 seconds.
    7. Set Cooked Crepe Aside: Place crepe on a plate and repeat the above steps until all the buckwheat crepe batter is used up.
    8. Serve and Enjoy! Serve either with savory fillings or sweet toppings.

    Notes

    Buckwheat flour: Since these are buckwheat crepes, buckwheat flour is an essential ingredient. You can either buy storebought buckwheat flour, or learn how to make homemade buckwheat flour (super easy and ready in 5 minutes!).

    Gluten-Free All-Purpose Flour: I recommend using a good quality gluten-free all-purpose flour blend that is made up or lighter flours/starches (such as rice flour, tapioca starch, corn starch, or potato starch) to ensure a lighter final texture. I do NOT recommend using a gluten-free flour blend that includes heavier flours (such as garbanzo bean flour) as that will result in a denser texture. Alternatively, if you are not gluten-intolerant or Celiac, feel free to use regular flour instead.

    Eggs: In this buckwheat crepes recipe, eggs play an important role in binding the ingredients together. I have not made this recipe without eggs, but if you are allergic to eggs or simply want to keep this recipe vegan, you may use aquafaba or an egg-replacer instead.

    Water: In this case, water is the liquid that helps make the batter lighter and pourable. If you want to add a bit more flavor, feel free to use equal quantities of unsweetened non-dairy milk (such as almond milk, cashew milk, or rice milk) instead. Alternatively, if you are not lactose-intolerant, go ahead and use normal milk instead.

    Oil: You’ll need to use a bit of oil to grease the skillet to cook the crepes and prevent them from sticking. I like to use sunflower oil because I always have it on hand. However, you may use another vegetable oil such as avocado oil, coconut oil or vegan butter. If you are not lactose-intolerant, you can also use melted butter if you prefer.

    Storing/Freezing: To store, place the cooled buckwheat crepes in an airtight container and store in the refrigerator for up to 5 days. Heat up in the microwave for 1 minute before eating. To freeze, separate the crepes with plastic wrap, and place them in a freezer-safe container or ziplock bag. Freeze the crepes for up to 3 months. Remove individual crepes and thaw them in the microwave before eating.

    Use a Nonstick Skillet/Crepe Pan: I recommend using a nonstick skillet or crepe pan to ensure the best results and prevent the crepes from sticking to the pan.

    Adapted from: Caroline’s Cooking

    • Prep Time: 5 mins
    • Chilling Time: 30 mins
    • Cook Time: 25 mins
    • Category: Brunch
    • Method: Stovetop
    • Cuisine: French

    2 Comments

    1. Thank you Felicia for sharing with us the various options (both sweet and savory) we can enjoy these crepes.

      It is a great idea to do a large batch of these crepes for freezing to be used over a period of time to enjoy them with different fillings!

      Have a great and blessed day ahead!

      Mum with love 🙂






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