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    Home » Recipes » Recipes

    Chocolate Buckwheat Crepes

    Published: Jul 27, 2021 · Modified: Jun 24, 2022 by Christy Faber · 14 Comments

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    Jump to Recipe Jump to Video

    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!
    Jump to:
    • Why You'll Love This Recipe
    • How To Make Chocolate Buckwheat Dessert Crepes
    • Expert Tips
    • Recipe FAQs
    • More Breakfast Recipes You'll Love
    • Recipe
    • Chocolate Buckwheat Crepes

    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

    Is buckwheat flour gluten free?

    Yes, buckwheat flour is gluten-free. Despite its rather confusing name, buckwheat isn’t related to wheat at all and is naturally gluten-free. It’s considered to be a “pseudo-grain” similar to quinoa.

    Can crepes be made ahead of time?

    Yes! You can cook all the batter and stack the crepes (with parchment paper between each crepe to avoid sticking) and package them tightly in aluminum foil so you can easily reheat them when you’re ready to serve. Simply, place them in a 200 degree F oven for 15 minutes. Store them in the fridge or freezer until you’re ready to reheat.

    More Gluten Free Recipes

    • Oat Flour Pancakes
    • Matcha Crinkle Cookies
    • Chocolate Banana Buckwheat Muffins
    • Buckwheat Flour Brownies

    More Breakfast Recipes You'll Love

    • Broccoli Goat Cheese Quiche
    • Cinnamon Apple Cottage Cheese Breakfast Bowl
    • Sliced banana, peanut butter and walnuts topping date oatmeal on a staged countertop.
      Banana Date Oatmeal
    • Super Nourishing Custard Drink

    If you tried this Chocolate Buckwheat Crepes or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!

    Recipe

    Chocolate Buckwheat Crepes

    Christy Faber
    Introducing the perfect gluten free 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. Buckwheat flour lends a nutty flavour to these delicious crepes that really compliments the cinnamon and chocolate. I fill these Chocolate Buckwheat Crepes with a chocolatey cream cheese filling and bananas but you can fill them any way you like with options like: nutella, various fruits, jam, whipped cream, or peanut butter.
    5 from 6 votes
    Print Recipe Pin Recipe SaveSaved!
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Total Time 40 minutes mins
    Course Breakfast, Dessert, Snack
    Cuisine French
    Servings 8 Crepes
    Calories 152 kcal

    Equipment

    • Blender

    Ingredients
      

    • 1 cup buckwheat flour 
    • 3 tablespoon unsweetened cocoa powder
    • 2 large eggs
    • 1 ¼ cup whole milk
    • 3 tablespoon butter  melted
    • ½ teaspoon unrefined sea salt 
    • 3 tablespoon pure maple syrup
    • ½ teaspoon cinnamon
    • zest from one orange or lemon

    Additional

    • 1 tablespoon butter (to brush the pan between crepes) 

    Instructions
     

    • Prepare your toppings of choice.
    • 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!

    Video

    https://lifearoundthetable.ca/wp-content/uploads/2021/07/Chocolate-Buckwheat-Crepe-Recipe.mp4

    Notes

    • 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. 

    Nutrition

    Calories: 152kcal
    Tried this recipe?Let us know how it was!

    If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went!  Let’s connect on Instagram and tag me in your food pics!

    ‘Til next time,

    Christy

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    • Kale Parmesan Farro Soup
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    • Lemon Panna Cotta

    Reader Interactions

    Comments

    1. Headphonesthoughts says

      August 05, 2021 at 1:07 am

      5 stars
      I have a friend who has a gluten sensitivity and I know they would love this. I will definitely share with them.

      Reply
      • Christy Faber says

        August 18, 2021 at 7:06 pm

        Yes! A perfect recipe to have in your back pocket if you have a friend who can't have gluten!

        Reply
    2. Phuong says

      August 04, 2021 at 11:01 am

      Looks delicious, and the photos were so gorgeous. Can’t wait to try this!

      Reply
      • Christy Faber says

        August 18, 2021 at 7:06 pm

        Very kind! Thank you!

        Reply
    3. Kaili Reveles says

      July 30, 2021 at 6:23 pm

      Yessss!!! I can't wait to try this recipe girl!!

      Reply
      • Christy Faber says

        August 18, 2021 at 7:06 pm

        Your family will love it! Thank you!

        Reply
    4. Renee Rendall says

      July 29, 2021 at 6:33 pm

      5 stars
      Chocolate is my love language, and it pairs so beautifully with cinnamon. Love this idea.

      Reply
      • Christy Faber says

        August 18, 2021 at 7:05 pm

        Same! Thank you!

        Reply
    5. Kristy says

      July 29, 2021 at 3:52 pm

      Another great recipe post and something else to add to the list to try. Love all the detail you provide!

      Reply
      • Christy Faber says

        August 18, 2021 at 7:04 pm

        I hope you love them!

        Reply
    6. Kirby says

      July 29, 2021 at 3:05 pm

      5 stars
      Wow! These were absolutely amazing! I love buckwheat anything and these were spot on!

      Reply
      • Christy Faber says

        August 18, 2021 at 7:03 pm

        Thank you! Buckwheat flour is too underrated in my opinion!

        Reply
    7. Judy says

      July 29, 2021 at 12:08 pm

      5 stars
      These look absolutely delicious!

      Reply
      • Christy Faber says

        August 18, 2021 at 7:03 pm

        Thank you!

        Reply
    5 from 6 votes

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    Recipe Rating




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    Welcome,

    I’m Christy

    a happy wife and mother to three boys, a nutritionist, a food lover and a Canadian. Creating and experimenting in the kitchen is my idea of an afternoon well spent. To me, a clean kitchen is an empty canvas of possibility and that means my kitchen never stays clean for long. My dream is that one or more of the recipes I share here will inspire you, perhaps even becoming a cherished family favourite.

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