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


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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