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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


  • Blender
  • Pastry Brush
  • Spatula


  • 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)


  • 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!


  • 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