These chocolate buckwheat crepes will put a smiles on everyone around your table faces!
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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!

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

Chocolate Buckwheat Crepe Recipe Notes

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.

Buckwheat Health Benefits and Nutrition

Buckwheat Flour and the Glycemic Index

Additionally, buckwheat flour doesn’t affect blood sugar levels as much as all-purpose flour.  Buckwheat scores low to medium on the glycemic index scale. Buckwheat scores at 71 whereas all-purpose flour scores at 85. Source: UpgradeMyFood.com

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.

Can crepes be frozen

Yes! Simply cook the crepes and allow them to fully cool. Place a piece of parchment between each crepe to prevent them from sticking together and stack them up.  Place them in a large ziplock bag or similar freezer-safe airtight container. Freeze for up to 3 months. To reheat frozen crepes: Allow the crepes to thaw in the fridge overnight or on the counter for an hour or so. Wrap them tightly in aluminum foil and place in a 200 degree F oven for 10-15 minutes.

Can Crepes be Reheated?

Yes! Wrap them tightly in aluminum foil and place in a 200 degree oven for 10-15 minutes. Alternatively, you can microwave a crepe on low power for 20-30 seconds.

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How to Make Chocolate Buckwheat Crepes

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.

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!

Chocolate Buckwheat Crepes Recipe

Healthy Chocolate Buckwheat Crepes make any breakfast a special occasion!

Chocolate Buckwheat Crepes

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
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Breakfast, Dessert, Snack
Cuisine French
Servings 8 Crepes
Calories 152 kcal

Equipment

  • Blender

Ingredients
  

  • 1 cup buckwheat flour 
  • 3 tbsp unsweetened cocoa powder
  • 2 large eggs
  • 1 1/4 cup whole milk
  • 3 tbsp butter  melted
  • 1/2 tsp unrefined sea salt 
  • 3 tbsp pure maple syrup
  • 1/2 tsp cinnamon
  • zest from one orange or lemon

Additional

  • 1 tbsp 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 1/3 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!

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 tbsp 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. 
Keyword Chocolate, Crepes

Until Next Time

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Hi! 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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