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    Home » Recipes » Recipes

    Gluten-Free Buckwheat Crepes

    Published: Jul 14, 2021 · Modified: Aug 1, 2023 by Christy Faber · 18 Comments

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    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!

    Gluten-free, buckwheat crepes plated with a bowl of fresh strawberries and a miniature pitcher of maple syrup.

    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 oat flour banana pancakes, a strawberry cottage cheese smoothie, sun-dried tomato quiche, or chocolate buckwheat 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 recipe that uses buckwheat flour, visit my post for super fudgy buckwheat flour brownies.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Fillings and Toppings
    • Substitutions & Variations
    • How To Make Buckwheat Crepes
    • Expert Tips
    • Recipe FAQs
    • Storage
    • More Breakfast Recipes You'll Love
    • Recipe
    • Gluten-free 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

    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.

    Fillings and Toppings

    • Nutella
    • Whipped cream (this is a must in my book!)
    • Various berries: blueberries, raspberries, strawberries
    • Powdered sugar
    • Maple syrup
    • Sliced bananas or peaches
    • Jam or marmalade
    • Peanut butter, other nut butters and or jam
    • Cooked apple and cinnamon 
    • Chocolate Cream Cheese Crepe Filling 
    • Chocolate Drizzle

    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)

    All ingredients combined in a blender.

    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.)

    Close view, showing consistency of crepe batter.

    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.

    Cooking crepe covering the bottom of a frying pan on the stove.

    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!

    Two crepes plated beside a bowl of chopped strawberries on a minimalist dinner plate.

    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

    What does buckwheat flour taste like?

    Buckwheat flour adds a subtle nutty and earthy flavor to baked goods. The flavor of buckwheat can be quite strong on its own so it’s typically paired with other flours or other tasty ingredients with strong flavors. Its earthy flavor compliments sweet baked goods well by providing a contrasting depth of flavor. Buckwheat pairs well with flavors like lemon and spices like cinnamon.

    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 known as a “pseudo-grain” similar to quinoa. Surprisingly, buckwheat is an herb closely related to rhubarb or sorrel and not a grain at all!

    How should I store buckwheat flour?

    You can store buckwheat flour in a dark cupboard for several months. If you use it only occasionally, consider storing it in the fridge or freezer to prolong its shelf life.

    What are the health benefits of buckwheat flour?

    Buckwheat flour is very nutritious! Buckwheat is higher in protein and fibre than all-purpose flour or even oat flour. It contains good amounts of potassium, magnesium and B vitamins. It’s naturally gluten-free and typically easier for most individuals to digest.

    Where can I buy buckwheat flour?

    Buckwheat flour can be purchased at most major grocery stores (typically found in the health or gluten-free section) I purchased “Bob’s Red Mill” Buckwheat flour at my local grocery store. If you can’t find it locally you could order it online from the Bob’s Red Mill website or find it at a specialty health store.

    Three folded buckwheat crepes on a plate stuffed with whipped cream and strawberry slices and powdered sugar sprinkled over top.

    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

    • Buckwheat Flour Chocolate Banana Muffins
    • Spinach, Sun-dried Tomato and Pesto Quiche
    • Date and Walnut Scones
    • Super Nourishing Custard Drink

    Did you make this recipe? Let me know!
    Leave a review or comment below!

    Recipe

    Gluten-free Buckwheat Crepes

    Christy Faber
    These buckwheat crepes are naturally gluten-free and made with wholesome ingredients. They are naturally sweetened with maple syrup and can be enjoyed with various toppings and fillings.
    5 from 8 votes
    Print Recipe Pin Recipe SaveSaved!
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Course Breakfast, Snack
    Cuisine French
    Servings 9 Crepes
    Calories 139 kcal

    Equipment

    • Blender
    • Pastry Brush
    • Spatula

    Ingredients
      

    • 1 cup buckwheat flour
    • 2 large eggs
    • 1 ¼ cups whole milk 
    • 3 tablespoon melted butter
    • ½ teaspoon unrefined sea salt
    • 2 tablespoon pure maple syrup
    • 1 teaspoon vanilla extract
    • zest from one lemon
    • 1 tablespoon butter melted (for brushing on the pan between crepes)

    For toppings and fillings:

    • 1 ½ cups heavy cream (whip with a hand mixer into whipped cream)
    • 2 tablespoon maple syrup (to sweeten the whipped cream)
    • 16-32 oz strawberries (32 oz will leave you with extra)

    Instructions
     

    • Prepare your toppings of choice.
    • 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) 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.)
    • As you prepare to cook the crepes, melt a tablespoon of butter and set it beside your stove top. 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- 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.
    • Muster your courage and flip the crepe with a long spatula (such as a fish spatula if you have one) 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/Gluten-Free-Buckwheat-Crepes-2.mp4

    Notes

    • If you don’t have a blender, you can also mix up the batter with a hand mixer or stand mixer.
    • 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.
    • 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 experience of cooking crepes!

    Nutrition

    Serving: 18.01gCalories: 139kcalCarbohydrates: 14.1gProtein: 4.2gFat: 7.7gSaturated Fat: 4.3gCholesterol: 58mgSodium: 195mgPotassium: 152mgFiber: 1.3gSugar: 4.9gCalcium: 54mgIron: 1mg
    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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    Reader Interactions

    Comments

    1. Lisa says

      March 01, 2025 at 12:12 pm

      5 stars
      Kids were recently diagnosed with celiac, we used to do regular AP wheat flour crepes every week. This has been a great(and healthier) replacement for us. Honestly, they are better then the old ones!
      I also make make savory lunch crepes and just omit the vanilla.

      Reply
    2. Lauren Michael Harris says

      August 19, 2022 at 9:17 am

      5 stars
      My gluten free husband really loved these buckwheat crepes. He had bought the flour but didn't know what to do with it - so glad I found your recipe!

      Reply
    3. Bernice says

      August 16, 2022 at 5:19 pm

      5 stars
      I have been looking for a great buckwheat crepe recipe ever since the one place in town that served crepes went out of business. This is the one! We loved the flavour of the crepes and they had such a perfect texture too.

      Reply
    4. Allison Welch says

      August 08, 2021 at 5:04 pm

      5 stars
      I was finally able to make these and this recipe did not disappoint! The instructions were so clear and the crepes were fun to make 🙂 We made a pizza-inspired savoury crepe for brunch, and also made some dessert crepes too. 10 out of 10, great job Christy!

      Reply
      • Christy Faber says

        August 18, 2021 at 7:07 pm

        Pizza-inspired sounds so fun! Thank you for sharing.

        Reply
    5. Kirby says

      July 15, 2021 at 2:43 pm

      5 stars
      I absolutely love buckwheat AND crepes. These were perfect! Love!

      Reply
      • Christy Faber says

        August 18, 2021 at 7:00 pm

        Thank you for your kind comment!

        Reply
    6. Kaili Reveles says

      July 14, 2021 at 9:51 pm

      Yay!!! I've been waiting for this recipe i can't wait to try these! They sound delicious!

      Reply
      • Christy Faber says

        July 15, 2021 at 12:47 am

        Thank you! I know you'll choose some amazing toppings and fillings for these!

        Reply
    7. Kristy says

      July 15, 2021 at 12:48 am

      Wow you make me want to try my hand at making crepes...I definitely feel like I need to be 'brave' to do it. Thanks for sharing this recipe, really appreciate it as an alternative to using regular flour varieties. Love the visuals in this too!

      Reply
      • Christy Faber says

        August 18, 2021 at 6:59 pm

        Buckwheat flour is a great alternative! I was nervous making crepes the first time but you feel so triumphant once you've mastered it!

        Reply
    8. Renee Rendall says

      July 14, 2021 at 3:20 pm

      5 stars
      These are beautiful. They remind me of my trip to Paris. A lot of savoury crepe options used buckwheat. Love it.

      Reply
      • Christy Faber says

        July 15, 2021 at 12:46 am

        Thank you Renee! Jealous of your trip to Paris! I hope to do a savoury version soon!

        Reply
    9. Kim says

      July 14, 2021 at 10:13 am

      I actually had no idea that buckwheat wasn’t a true grain. Such a great substitute for regular flour. These sound yummy!

      Reply
      • Christy Faber says

        July 15, 2021 at 12:45 am

        Yea! I was actually introduced to buckwheat recently and I am loving it!

        Reply
    10. Kathryn says

      July 14, 2021 at 12:38 am

      5 stars
      So excited to try these soon! They look amazing!!

      Reply
      • Allison Welch says

        July 14, 2021 at 1:28 pm

        5 stars
        I can't wait to try these too!!! It's hard to find good gluten free recipes and I have so much hope for these!

        Reply
      • Christy Faber says

        July 15, 2021 at 12:45 am

        Thank you! Enjoy!

        Reply
    5 from 8 votes

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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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