This foolproof, gluten-free buckwheat crepes recipe yields tender crepes with crisp edges and a lovely nutty flavor. Savory and versatile, these crepes work for a special occasion brunch or a simple weeknight dinner. Below you’ll find tips, serving ideas, and the full recipe so you can make them at home with minimal fuss.
These easy buckwheat crepes strike a balance between elegant and comforting. They come together quickly and can be prepared ahead, making them perfect for entertaining or a relaxed family meal.
What is buckwheat flour?
Buckwheat is not a type of wheat but a gluten-free pseudo-cereal — a seed used like a grain. Buckwheat flour is ground from buckwheat groats and has a robust, earthy, nutty flavor that pairs beautifully with savory fillings.
Ingredients:
This recipe uses only buckwheat flour (no all-purpose flour), so the crepes are whole-grain and naturally gluten free. A teaspoon of honey or sugar helps the crepes brown and balances the buckwheat’s smoky notes.
Easy crepes recipe
The method mirrors classic French crêpes: whisk the batter in one bowl, then pour and swirl it into a hot nonstick pan. The batter can be made a day ahead, which makes morning or dinner service effortless.
How do you make buckwheat crepes from scratch?
- Whisk milk, eggs, salt, honey (or sugar) and melted butter together. Add buckwheat flour and whisk until smooth. You can cover and refrigerate the batter for up to 1 day.
- When ready to cook, whisk the batter again, then swirl a thin layer into a preheated, lightly oiled nonstick skillet. It may take a try or two to master the swirl—don’t worry if the first crepes aren’t perfectly round. Cook until golden in spots, flip, and cook briefly on the other side. Stack cooked crepes on a plate.
How do you make ham and cheese crepes?
Buckwheat crepes are classic with ham and cheese. Spread a thin layer of grainy or Dijon mustard on half of each crepe, add shredded Gruyère, Comté, or sharp cheddar, a slice or two of ham, and a few thin apple slices for brightness and crunch. Fold and warm until the cheese melts.
What else can you put on buckwheat crepes?
These crepes are delicious topped with a fried egg — the runny yolk adds richness. They also pair well with seasonal vegetables: ratatouille and goat cheese, sautéed spinach and mushrooms, or creamy leeks and peas. For a sweet approach, try sautéed pears, roasted berries, melted chocolate, and whipped cream.
FAQs
Yes. The crepes freeze well. Cool completely, then store in a zip-top freezer bag for up to 2 months. Defrost at room temperature or overnight in the refrigerator.
In France, savory buckwheat crepes are often called Breton galettes and are traditionally filled with savory ingredients.
Buckwheat flour works well in blinis, pancakes, and quick breads. Buckwheat groats can be toasted, added to granola, or used as crunchy clusters on smoothie bowls.
Tips for making this recipe:
- A 12-inch nonstick skillet works best; if you use a smaller pan, use slightly less batter per crepe.
- Use only buckwheat flour to keep the crepes rustic and gluten free.
- Preheat the skillet so the crepes brown nicely; the first crepe may take a little longer.
- For ham-and-cheese crepes: spread mustard on half the crepe, add cheese, ham, and thin apple slices, fold, then warm on a baking sheet at 375°F (190°C) for 8–10 minutes until the cheese melts.
- Try savory fillings like ratatouille and goat cheese, sautéed greens and mushrooms, or creamy leeks and peas. For dessert crepes, top with fruit, melted chocolate, and whipped cream.
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Get the recipe!
Easy Buckwheat Crepes (Gluten Free)
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 in a bowl. 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 of butter or a little oil in a 12-inch nonstick skillet over medium heat. Once hot, use a paper towel to rub the fat over the pan to lightly coat the surface.
- Swirl in a scant ⅓ cup of batter, lifting and tilting the pan to coat the bottom evenly. Cook until golden in spots, about 1–3 minutes (first crepe may take longer). Loosen the edges with a spatula and flip; cook another 30–60 seconds. Slide the crepe onto a plate.
- Repeat with the remaining batter, whisking between batches and rubbing the pan with a bit more butter or oil as needed. Stack crepes as they’re cooked.
Notes
Do ahead: The crepes refrigerate for up to 1 day or freeze for up to 2 months in a zip-top bag or airtight container.
Recipe tips:
- Preheat your skillet so the crepes brown well.
- If using a smaller skillet, use slightly less batter per crepe.
- For ham-and-cheese crepes: spread mustard on half the crepe, top with cheese, ham, and thin apple slices, fold, and warm in a 375°F (190°C) oven for 8–10 minutes until the cheese melts.
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