Gluten-free Buckwheat Crepes

5 from 8 votes

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.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Snack

Cuisine: French

Diet: Gluten Free

Servings: Crepes

Calories: 139kcal

Author: Christy Faber

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

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