Chocolate Buckwheat Crepes

Introducing... the perfect Gluten-Free Chocolate Dessert Crepe! These chocolate buckwheat crepes are so easy to make. Have you ever made crepes before? If not, do not worry!  This blog post contains a video that walks you through it.

Do you feel intimidated by making crepes on your own? The good news is that this recipe makes enough batter for 8 crepes. That means you have 8 opportunities to practice your crepe batter pouring, swirling and flipping. You’ll be a pro in no time at all!

Buckwheat flour is a naturally gluten-free flour and it has a great flavour! Buckwheat flour lends a nutty flavour to these delicious crepes that really complements the cinnamon and chocolate. I fill these Chocolate Buckwheat Crepes with my chocolate cream cheese filling and bananas but you can fill them any way you like with options like:

• Nutella
• Various fruits, jam
• Whipped cream
• Peanut butter
• Or anything else you can think of!

Why You'll Love This Recipe

• Wholesome ingredients
• Easy to pair with endless filling and topping options
• Naturally sweetened with delicious maple syrup 
• Naturally gluten free 
• Perfect for special occasions especially Mother's Day brunch.
• A wonderful recipe to add to your repertoire if you have friends or family who are gluten intolerant
• A great “potluck” style meal where you can make the batter and cook the crepes and friends can contribute by bringing various toppings

How To Make Chocolate Buckwheat Dessert Crepes

Here are the step-by-step instructions to make this recipe.

Combine all ingredients in a blender and pulse together. (If you don’t own a blender, you can use a hand mixer.) Scrape down the sides of the blender with a spatula to ensure all the flour is combined and there are no dry spots in the batter and then pulse a few times again. The batter should resemble the consistency of heavy cream.

As you prepare to cook the crepes, melt a tablespoon of butter and set it beside your stovetop. Use a pastry brush to brush your pan lightly with butter between crepes.

Lightly spread a layer of butter on the pan and preheat for a few minutes on medium to medium- high heat until the pan is quite hot and the butter is sizzling.

Measure about ⅓ cup of crepe batter.  Lift the hot pan off the heat and tilt slightly as you pour the batter. Gently swirl the pan as you pour to coat the whole pan and make a circle of batter with even coverage. Refer to my video if you would like to see this step visually. (video on the blog post to demonstrate)

Replace the pan on the burner and cook the crepe on the first side for approximately one minute or a minute and a half. A good indication for when to flip the crepe is when the surface  loses its shiny appearance.

Flip the crepe with a long spatula and cook for 15-30 seconds on the second side.

Set aside cooked crepes on a plate  and repeat with the rest of the batter. Serve the crepes warm with your toppings of choice and enjoy!

Expert Tips

• The first crepe is a practice crepe!  Don’t worry if the first one doesn’t work out. It’s your opportunity to troubleshoot. Is your pan too hot? Not hot enough? Does the batter need to be slightly thinner? (Add a bit more milk and pulse again.) Does the batter need to be slightly thicker?  (Add ½ tablespoon of flour and pulse again.)
• If you’ve never made crepes before, you may be surprised at how thin the batter is. It will not be like pancake batter. Crepe batter should be very thin and runny, similar to the consistency of heavy cream.
• If you don’t have a blender, you can also mix up the batter with a hand mixer or stand mixer.
• As you cook your crepes, you may need to adjust the burner temperature. 

Recipe FAQs

More Breakfast Recipes You'll Love