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    Home > Recipe Index > Main Dishes > How to Make Buckwheat Crepes (Gluten Free & Easy!)

    How to Make Buckwheat Crepes (Gluten Free & Easy!)

    Published: Apr 15, 2021 · Modified: Mar 21, 2022 by Nicki Sizemore · This post may contain affiliate links

    Jump to Recipe Print Recipe

    This foolproof, gluten free buckwheat crepes recipe results in perfectly tender crepes with crispy edges. The savory crepes are a fabulous breakfast, lunch OR dinner, and I share my very favorite ways to serve them.

    Buckwheat crepe filled with ham and topped with a fried egg.

    These easy buckwheat crepes are equal parts elegant and homey. They’re just as fitting for a special occasion brunch as they are for a cozy weeknight dinner. Best of all, they’re a cinch to whip up. 

    A crepe on a plate stuffed with ham, cheese and apples, with a salad alongside.

    What is buckwheat flour?

    Despite its name, buckwheat is not related to wheat at all, but is a gluten free pseudo-cereal (i.e. a seed that is consumed like a grain). Buckwheat flour is made from ground buckwheat groats. It has a robust nutty flavor that’s perfect for savory crepes.

    Ingredients:

    These crepes are made with just buckwheat flour (no all-purpose flour), making them whole grain and gluten free. I add a teaspoon of honey (or you can use sugar) to the batter, which not only helps the crepes to brown, but also balances the smoky flavor of the buckwheat.

    All of the ingredients for the buckwheat crepes recipe arranged on a work surface.

    Easy crepes recipe

    The technique for making this buckwheat crepes recipe is similar to a classic French crepes recipe. The batter gets whisked together (in just one bowl!), then is swirled into a nonstick pan. You can even make the batter a day ahead!

    How do you make buckwheat crepes from scratch?

    • In a bowl, whisk together milk, eggs, salt, honey and butter. Add buckwheat flour and whisk until well combined. Done! You can cover and refrigerate the batter for up to 1 day.
    Process shot showing the buckwheat crepes batter in a bowl with a whisk.
    • Give the batter another whisk then swirl it into a preheated, oiled nonstick skillet . It might take a try or two to get the hang of swirling the batter into the pan (it’s all in the wrist!), but trust me, egg-shaped crêpes taste just as good as a perfectly round ones. 
    Cooked buckwheat crepes stacked on a plate.

    How do you make ham and cheese crepes?

    Buckwheat crepes pair perfectly with ham and cheese for a meal my whole family loves. I add grainy mustard for brightness and thinly sliced apples for crunch and sweetness. The instructions are in the recipe below!

    What else can you put on buckwheat crepes?

    I also love to serve buckwheat crepes with a fried egg on top. The runny yolk is the perfect accompaniment to the savory crepe.

    In addition, the crepes pair wonderfully with seasonal vegetables. They’re fabulous with ratatouille and goat cheese, or try sautéed spinach and mushrooms, or creamy leeks and peas. The sky is the limit! For a sweet version, top the crepes with sautéed pears or roasted berries, melted chocolate and whipped cream (swoon!). 

    A buckwheat crepe on a plate filled with ham, cheese and apples, with a salad alongside.

    FAQs

    Can you make buckwheat crepes ahead?

    Yes! The crepes freeze beautifully. Let them cool completely, then store then in a zip-top freezer bag for up to 2 months. Defrost the crepes in the bag at room temperature or overnight in the fridge.

    What is a Breton galette?

    In France, buckwheat crepes are often called Breton galettes. They're most often served with savory fillings.

    What else can I do with buckwheat?

    You can use buckwheat flour in blinis, pancakes and quick breads. I love using buckwheat groats in Granola and in these Maple Buckwheat Clusters (which are awesome on smoothies!).

    Close up of a crepe stuffed with sliced ham and topped with a fried egg.

    Tips for making this recipe:

    • You’ll need a 12-inch nonstick skillet to make these crepes. You can use a smaller non-stick skillet if that’s what you have, just use a tad less batter. 
    • These crepes are made with just buckwheat flour, making them naturally gluten free. 
    • For buckwheat crepes with ham and cheese: Spread a thin layer of whole grain or Dijon mustard on half of each crêpe. Top with shredded cheese, a slice or two of ham, and a few thin slices of apple.  Fold the crêpes in half and place them on a parchment-lined baking sheet. Bake in a 375˚F (190˚C) oven for  8-10 minutes, or until the cheese is melted.  
    • I also love to serve the crepes with a fried egg, and they're fabulous with seasonal vegetables. Try them with ratatouille and goat cheese, with sautéed spinach and mushrooms, or with creamy leeks and peas.
    • For a sweet version, top the crepes with sautéed pears or roasted berries, melted chocolate and whipped cream.
    • Be sure to check out this recipe for Classic French Crepes and this Crepe Cake Recipe!

    *This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you or supporting From Scratch Fast!

    Other buckwheat recipes to try:

    • Buckwheat & Millet Granola
    • Maple Buckwheat Clusters

    Other recipes you might like:

    • Classic French Crepes
    • Strawberry Oat Blender Waffles
    • Banana Oat Pancakes
    • Healthy Blueberry Oat Muffins

    I'd love to answer any of your questions and see what you're cooking!! Don't forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!

    Get the recipe!

    Buckwheat crepe filled with ham and topped with a fried egg.
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    Easy Buckwheat Crepes (Gluten Free)

    This foolproof buckwheat crepes recipe results in perfectly tender crepes with crispy edges. Made with just buckwheat flour, the whole grain crepes are naturally gluten free and have a robust nutty flavor. I love to serve them with good quality sliced ham, cheese (go for gruyere, Comté or cheddar), apples and grainy mustard (see the Recipe Tips below!). They’re also awesome with fried eggs, or you can stuff them with your favorite veggies, such as Ratatouille and goat cheese, sautéed spinach and mushrooms, or creamy leeks and peas—the sky’s the limit! For a sweet version, try topping the crepes with sautéed pears or roasted berries, along with melted chocolate and whipped cream. Check out the French Crepes video above to see how to swirl the batter into the pan!
    Prep Time5 mins
    Cook Time20 mins
    Total Time25 mins
    Course: Breakfast
    Cuisine: American, French
    Keyword: buckwheat crepes recipe, easy buckwheat crepes
    Servings: 7 -8 crepes
    Author: Nicki Sizemore

    Equipment

    • 12-inch nonstick skillet

    Ingredients

    • 1 cup milk
    • 3 large eggs
    • ½ teaspoon fine sea salt
    • 1 teaspoon honey or sugar
    • 1 tablespoon butter, melted and cooled slightly, plus more for cooking
    • 1 cup (128g) buckwheat flour

    Instructions

    Make the batter

    • Combine the milk, eggs, salt, honey and melted butter. Whisk until smooth. Add the buckwheat flour and whisk until well combined. Do Ahead: The batter can be covered and refrigerated for up to 1 day. Whisk well before proceeding.

    Cook the crepes

    • Place a small teaspoon or so of butter (or you can use oil) in a 12-inch nonstick pan over medium heat. Once hot, use a paper towel to rub the butter all over the bottom of the pan to lightly coat.
    • Swirl in a scant ⅓ cup of the batter (I use a measuring cup for this), lifting and tilting the pan to evenly coat the bottom.  Let cook until golden brown in spots on the bottom, about 1-3 minutes (your first crêpe might take a little longer if your pan isn’t hot enough).  Using a spatula, loosen the edges of the crêpe, then use your fingers to flip it over.  Cook until golden in spots on the other side, about 30-60 seconds longer.  Slide the crêpe onto a plate.
    • Repeat with the rest of the batter, whisking the batter and rubbing the pan with a bit more butter/oil between batches. Stack the crêpes as they’re cooked.

    Notes

    Do Ahead: The crêpes can be refrigerated for up to 1 day or frozen for up to 2 months (store them in a large zip-top freezer bag or airtight container).
    Recipe Tips:
    • You’ll need a 12-inch nonstick skillet to make these crepes. You can use a smaller non-stick skillet if that’s what you have, just use a tad less batter. 
    • These crepes are made with just buckwheat flour, making them naturally gluten free. 
    • Be sure to let your skillet preheat before making the first crepe (otherwise the crepe won't brown). 
    • For buckwheat crepes with ham and cheese: Spread a thin layer of whole grain or Dijon mustard on half of each crêpe. Top with shredded cheese, a slice or two of ham, and a few thin slices of apple.  Fold the crêpes in half and place them on a parchment-lined baking sheet. Bake in a 375˚F (190˚C) oven for  8-10 minutes, or until the cheese is melted.  
    • Be sure to check out this recipe for Classic French Crepes and this Crepe Cake Recipe!

    More Gluten-Free Dinner Recipes

    • Baked Butternut Squash Pasta Recipe with Ricotta & Sage
    • Easy Sausage Baked Pasta with Ricotta (One Skillet!)
    • Ultimate Whole Smoked Chicken Recipe (Traeger Smoked Chicken)
    • Juicy Yogurt Marinated Grilled Chicken

    Reader Interactions

    Comments

    1. Ellen says

      April 20, 2017 at 8:15 pm

      Thank you! I love that you make all these wonderfully delicious recipes that are mostly gluten free and that your blog/recipes are not hyper focused on the GF part. I'm a foodie who loves to cook beautiful, fresh food, who also has celiac. I like to keep it in perspective!

      Reply
      • Nicki Sizemore says

        May 12, 2017 at 12:54 am

        Thank you so, so very much! All my recipes are gluten-free, but I try to make the focus more about the fresh, wholesome foods (i.e. it's not about deprivation!). Happy cooking to you.

        Reply

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    Welcome! I’m Nicki Sizemore, a trained chef, recipe developer and cookbook author. My mission is to help you make wholesome & delicious food from scratch without spending hours in the kitchen. All of my recipes are naturally gluten-free.

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