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Gluten-Free Buckwheat Crepe Recipe

These gluten-free buckwheat crepes are naturally gluten-free and made with wholesome ingredients. In this recipe, they are naturally sweetened with maple syrup and can be enjoyed with various toppings and fillings.

In this recipe, buckwheat flour replaces white all-purpose flour that typical crepe recipes call for.  You won’t miss the white flour at all!  Buckwheat flour lends a nutty, slightly earthy flavour to these delicious crepes while lemon zest brings balance by adding brightness. 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.  Enjoy!

My children are obsessed with breakfast foods for dinner. Their faces LIGHT up if I tell them that we’re having either pancakes, waffles, french toast or crepes for dinner. I think it has to do with the swimming pool’s worth of maple syrup that ends up on their plates. (Geoff is a liberal maple syrup pourer!)

My goal is to find recipes that my children LOVE and that I also feel great about serving. This is definitely one of them.

So Many Filling and Topping Options!

  • Nutella
  • Whipped cream (this is a must!)
  • Various berries: blueberries, raspberries, strawberries
  • Powdered sugar
  • Maple syrup
  • Bananas
  • Peanut butter, other nut butters and or Jam
  • Cooked apple and cinnamon 
  • Cream Cheese Filling 
  • Chocolate Drizzle

Why You Have to Try Buckwheat Crepes!

  • All the different filling and topping options
  • Naturally sweetened with delicious maple syrup 
  • Naturally gluten free 
  • 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

Gluten-free Buckwheat Crepe Notes

Health benefits of using buckwheat flour in cooking

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.

What does buckwheat flour taste like? 

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

How to 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.

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!

Where can I buy buckwheat flour for crepes?

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.

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How to Make Buckwheat Crepes

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.

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- medium high heat until the pan is quite hot and the butter is sizzling.

Measure about a 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.

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 of 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!

Gluten-Free Buckwheat Crepes 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. In this recipe, buckwheat flour replaces white all-purpose flour that typical crepe recipes call for.  You won’t miss the white flour at all!  Buckwheat flour lends a nutty, slightly earthy flavour to these delicious crepes while lemon zest brings balance by adding brightness.
5 from 5 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Breakfast, Snack
Cuisine French
Servings 9 Crepes
Calories 126 kcal

Equipment

  • Blender
  • Pastry Brush
  • Spatula

Ingredients
  

  • 1 cup buckwheat flour
  • 2 large eggs
  • 1 1/4 cups whole milk 
  • 3 tbsp melted butter
  • 1/2 tsp unrefined sea salt
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • zest from one lemon
  • 1 tbsp butter melted (for brushing on the pan between crepes)

For toppings and fillings:

  • 1 1/2 cups heavy cream (whip with a hand mixer into whipped cream)
  • 2 tbsp 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 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.
  • 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!

Notes

  • 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 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. It should be 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 breakfast food, buckwheat, Crepes, gluten-free
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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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