Buckwheat Crepes! EASY and delicious made with 100% buckwheat flour. Gluten-free!
Originally published 3/2014 – POST UPDATED 8/2018 – We make these crepes at least once a month and they are still a staple at our house! The recipe works perfect every time. Be sure to use raw buckwheat groats – unfortunately buckwheat flour from a bag won’t produce the same results.
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These crepes are a new breakfast favorite! I’ve made them at least once a week since since discovering them. They are the easiest crepes I’ve ever made and never fall apart! They taste great with any crepe filling you can imagine.
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My favorite fillings are sauteed cinnamon apples or Justin’s Chocolate Hazelnut Butter (or Nutella if you can handle dairy) with bananas. I also love these spread with butter and sprinkled with a little coconut sugar/cinnamon then rolled up nice and tight. My 3-year-old calls them pancake tacos!
I brought some buckwheat groats on a trip with some of my girlfriends from college a few weeks ago. I made them these crepes one morning and everyone loved them! They couldn’t believe how easy/delicious gluten-free crepes could be.
How to Make Buckwheat Crepes
To make these crepes all you do is grind up buckwheat groats in a high-speed blender, add the rest of the ingredients and blend until smooth. I love making crepes in the blender because the batter turns out super smooth and easy to pour into the pan.
Amongst many health benefits, buckwheat groats are high in fiber and many trace nutrients. They also slow the absorption of sugar into the blood stream. I buy buckwheat groats on amazon, but they are also available in the bulk food section of many grocery stores.
Buckwheat Groats vs Toasted Buckwheat
Be sure to use raw buckwheat groats for light crepes with a pleasant buckwheat flavor. Buckwheat flour will yield darker crepes with a stronger flavor.
Also be sure to use raw buckwheat instead of toasted buckwheat which is often called kasha. I’ve tried making these with buckwheat flour when I was traveling and that was all I could find and they don’t turn out quite the same.
One great thing about eating gluten-free is discovering new foods I wouldn’t have otherwise considered. Crepes made with buckwheat groats are delicious and heads above crepes made with regular flour nutritionally AND taste-wise if you ask me!
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Buckwheat Blender Crepes {Gluten-Free, Dairy-Free}
Ingredients
- 1 cup raw buckwheat groats
- 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
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.
- 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. Alternatively, use a spatula to quickly spread the batter.
- Cook for 1 or so on one side until set. Flip and cook for another minute on the other side.
- Stack the cooked crepes on a plate and continue with the rest of the batter, spraying the pan with cooking spray every 2-3 crepes. Enjoy!
