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!
Servings: 7 -8 crepes
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!