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.
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.
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.
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.
- 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.
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!).
FAQ
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.
In France, buckwheat crepes are often called Breton galettes. They’re most often served with savory fillings.
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!).
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!
*This post contains Amazon and other affiliate links to products I use and love (at no cost to you). Thank you for supporting From Scratch Fast!
Other buckwheat recipes to try:
Other recipes you might like:
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!
Easy Buckwheat Crepes (Gluten Free)
Equipment
- 12-inch nonstick skillet
Ingredients
- 1 cup milk
- 3 large eggs
- 1/2 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 1/3 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
- 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!
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!
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.