Gluten-Free Buckwheat Crepes

These thin and tender Buckwheat Crepes are naturally gluten-free and made with wholesome ingredients. Not only are they a healthier alternative to traditional crepes but they're also naturally sweetened with maple syrup. Whether you prefer a classic combination like fresh berries and maple syrup or a savory option like creamy spinach and mushrooms, these delicate crepes provide a versatile canvas for your culinary creativity!

In this recipe, I swapped in buckwheat flour in place of regular all-purpose flour. You won’t miss the white flour at all!  The buckwheat flour gives the crepes a nutty and slightly earthy flavor that compliments many fillings. I also added a touch of lemon zest to bring some brightness to the crepes.

The best part of making crepes is that you can pair them with whatever fillings and toppings you’re in the mood for that day-- they’re so versatile! I provide lots of filling suggestions later on in this post. 

My children are obsessed with breakfast foods for dinner. Their faces LIGHT up if I tell them that we’re having either pancakes, a smoothie, quiche, or crepes for dinner.

My goal is to find recipes that my children LOVE and that I also feel great about serving. This is definitely one of them. For another recipes that uses buckwheat flour visit my post for super fudgy buckwheat flour brownies.

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

Ingredients

• Buckwheat flour - I choose whole grain buckwheat flour
• Eggs - large size
• Milk - you can swap for any non-dairy milk of your choice
• Melted butter - salted or unsalted both work
• Sea salt
• Pure maple syrup - adds a natural sweetness to the batter. Of course you'll want more to top them!
• Vanilla extract
• Lemon zest - adds a balance to the nuttiness of the buckwheat flour

See the recipe card below for a full list of ingredients and measurements.

Substitutions & Variations

• You can use alternative milk options such as almond milk, coconut milk, or oat milk
• You can swap the melted butter for melted coconut oil
• Swap maple syrup for honey or sweetener of your choice or just omit it
• Add a pinch of cinnamon and/or nutmeg to the batter for a different flavor profile
• For savory options, try fillings like sautéed vegetables, grilled chicken, or a combination of cheese and ham. Spinach and feta or mushrooms and swiss cheese are classic savory crepe filling options.

I have not experimented with any other substitutions or alterations for this recipe. If you decide to make any changes by adding or substituting ingredients, I would love it if you could share your results with us by leaving a comment below.

How To Make Buckwheat Crepes

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

Step 1: Combine all ingredients.

Combine all ingredients in a blender and pulse together until smooth and well combined. (if you don’t have a blender you can use a hand mixer)

Step 2: Fully blend the batter.

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. (Batter should be similar in consistency to heavy cream.)

Step 3: Cook a crepe.

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

Measure about a 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.

Replace the pan on the burner and cook the crepe on the first side for approx. a minute or a minute and a half. The top of the crepe will lose its shiny appearance as it cooks and this is a good indication for when to flip.

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

Step 4: Repeat with the rest of the batter.

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

• If you don’t have a blender, you can also mix up the batter with a hand mixer or stand mixer.
• 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. It should be similar to the consistency of heavy cream.
• Use the right amount of batter: Start with a small ladleful or about ⅓ cup of batter for each crepe. Tilt and swirl the pan immediately after pouring the batter to create a thin and even layer.
• Different pan sizes can yield different-sized crepes. If you prefer smaller crepes, use a smaller pan or adjust the amount of batter accordingly.
• People always say your first crepe is your practice crepe and it’s so true. 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.)
• As you cook your crepes, you may need to adjust the burner temperature.
• As you cook each crepe, transfer them to a plate and cover with a clean kitchen towel to keep them warm and prevent them from drying out.
• Making crepes can be a bit challenging at first, but practice makes perfect. Don't get discouraged if the first crepe doesn't turn out perfectly. Adjust your technique and temperature as needed and enjoy the process!

Recipe FAQs

Storage

Room Temperature

If you plan to consume the crepes within a few hours, you can stack them on a plate or airtight container at room temperature. Place a piece of parchment paper or wax paper between each crepe to prevent them from sticking together.

Fridge

Stack the crepes with parchment paper or wax paper between each layer to prevent sticking. Place them in an airtight container or wrap them tightly in plastic wrap. Crepes stored in the refrigerator can stay fresh for up to 2 to 3 days. To serve refrigerated crepes, you can reheat them in a pan over low heat or in the microwave for just a few seconds.

Remember, freshly made crepes are always best though!.

More Breakfast Recipes You'll Love