An EASY, fool-proof recipe for making Buckwheat Crepes. These naturally gluten-free crepes and easy-to-flip, wholesomely delicious and perfect with all kinds of fillings. This is the only crepe recipe you’ll ever need!
Buckwheat crepes hold together and flip easier than any other crepes I’ve tried. They are also nutritious and have a delicious nutty flavor from the buckwheat.
These buckwheat crepes are hands down one of my family’s favorite breakfasts. We make these crepes at least once a month and they are a staple at our house.
If you love these crepes be sure to check out this best-ever recipes for gluten-free buttermilk pancakes and gluten-free crepes. For more recipes check out my full collection of Gluten-Free Breakfast Recipes.
You also might like this collection of buckwheat recipes – like these buckwheat pancakes, buckwheat waffles, buckwheat muffins and buckwheat chocolate chip cookies!
Check out this full article on is buckwheat gluten-free.
Over the years I’ve made them for many friends and family members who love them so much, this becomes their go-to crepe recipe as well!
I love these crepes because they are easy-to-make and taste delicious with all kinds of fillings. If you’ve ever struggled with flipping crepes because they can be so delicate, give this recipe a try.
All About Buckwheat
Buckwheat is one of my all-time favorite ingredients. Despite having the word “wheat” in it, buckwheat is naturally 100% gluten-free. I love it for gluten-free baking and cooking because it has natural elastic properties that give gluten-free baked goods more structure. Using buckwheat in crepes gives them great texture and flavor.
Buckwheat has a nice nutty flavor that can sometimes be earthy. I really like to use raw buckwheat groats in my recipes because you get the nice nutty flavor without the earthiness.
I buy raw buckwheat groats on Amazon and simply grind them into flour in my blender. It makes a huge difference in flavor and color to use freshly ground buckwheat flour.
However, you can also use buckwheat flour if that is all you can find. The crepes will turn out slightly darker and may have a stronger flavor but they will still be delicious.
How to Make Buckwheat Crepes
These how-to numbered pictures match up with the instructions below.
- Grind the raw buckwheat groats (if using!) into flour in your blender. If you’re using buckwheat flour just measure it into your blender.
- Add the rest of the ingredients.
- Blend until totally smooth.
- Heat a crepe pan (this is my favorite crepe pan ever!) over medium-high heat then spray with cooking spray.
- Pour in a thin layer of batter, swirling as you go.
- Cook on one side until set, 1-2 minutes, then the other side for 30 seconds.
Be sure to check out the video I’ve included in this post for a visual on the step-by-step instructions.
Favorite Buckwheat Crepe Fillings
Once you have a stack of crepes it’s time to fill them with delicious things! We most often make these crepes as sweet crepes and fill them with chocolate hazelnut spread or simply butter with coconut sugar. You can also leave out the sweetener and make these savory crepes. They taste so good with ham and cheese! Try these sweet crepes for another option!
Filling Ideas:
- Butter and coconut sugar
- Chocolate hazelnut spread
- Whipped cream and strawberries
- Chocolate and bananas
- Ham and gruyere cheese
- Scrambled eggs and shredded potatoes
I hope your family loves these buckwheat crepes as much as we do! If you have any questions please comment below and I’d be happy help. Also leave me a rating if you try this recipe!
More recipes using buckwheat:
Buckwheat Waffles the best 100% buckwheat waffles! We make these monthly as well.
Buckwheat Chocolate Chip Cookies naturally gluten-free and uses just one flour
Buckwheat Cinnamon Raisin Bagel chewy and delicious.
Buckwheat Crepes
Video
Ingredients
- 1 cup raw buckwheat groats or 1 cup buckwheat flour
- 6 eggs
- 1 1/3 cup unsweetened almond milk
- 2 tablespoons maple syrup optional
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon optional
- 1/2 teaspoon fine salt
- cooking spray
Instructions
- Place the buckwheat groats in the jar of a high-speed blender. Blend until the groats are finely ground into a flour.
- Add the remaining ingredients and blend until smooth. If using buckwheat flour simply blend all the ingredients together.
- Heat a non-stick pan or crepe pan over medium-high heat. Spray the pan with cooking spray. Once the pan is heated, pour about 1/4 cup of the batter into the pan while turning it in a circular motion with one hand to spread the batter thinly around the pan.
- Cook for 1-2 minutes on one side until set. Flip and cook for another 30 seconds on the other side.
- Stack the cooked crepes on a plate and continue with the rest of the batter, spraying the pan in between every crepe. Serve with fillings of choice and enjoy!
Notes
- Butter and coconut sugar
- Chocolate hazelnut spread
- Whipped cream and strawberries
- Chocolate and bananas
- Ham and gruyere cheese
- Scrambled eggs and shredded potatoes
Nutrition
Originally published 3/2014 – POST UPDATED 6/2021
ThIS IS the best buckwheat recipe I’ve tried!
I also buy the groats on Amazon. But I soak them and then dehydrate before grinding into flour. This eliminates the anti-nutrients in the groats, making them easier on the digestion.
This is a keeper! THANKS!
Can you freeze the extra crepes?
Yes! These freeze great. I’d place a square of parchment paper between each crepe before freezing. I hope this helps!
Can I prepare the batter one day in advance and let it sit overnight in the fridge? Or should the batter be used immediately after being mixed?
Thank you.
You can totally make the batter in advance and let it sit overnight! Just be sure to give it a good whisk (don’t over-blend it in the blender) before using it the next morning.
Will try to make them
This is so yammm
Also one question! What can I do with the remaining dough. Should I make them all orbit will last raw a couple of days?
I would make all the crepes with the batter while it’s fresh. The cooked crepes will keep covered in the fridge for a few days.
What a good recipe!
Thank you so much!