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 Gluten-Free Pancake Recipe that has buckwheat flour as an ingredient. For more recipes check out my full collection of Gluten-Free Breakfast Recipes. You also might like this collection of buckwheat recipes.
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!
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.
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Buckwheat Crepes
Ingredients
- 1 cup raw buckwheat groats, or 1 cup buckwheat flour
- 6 eggs
- 1 ⅓ cup unsweetened almond milk
- 2 tablespoons maple syrup, optional
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon, optional
- ½ 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 ¼ 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!
Video
Recipe Notes
- Butter and coconut sugar
- Chocolate hazelnut spread
- Whipped cream and strawberries
- Chocolate and bananas
- Ham and gruyere cheese
- Scrambled eggs and shredded potatoes
Originally published 3/2014 – POST UPDATED 6/2021
Krista Morris says
These were perfect and I love the inclusion of 6 eggs. A crepe should be properly egg-y and the eggs made an incredibly light yet durable texture (no ripping), plus the protein/vitamin/fat boost from healthy free range eggs is perfect for my needs.
Erin Collins says
I’m so glad you enjoyed the crepes! We love them because they’re healthier than most crepes too!
Ali says
These crepes are delicious!!! Everyone loves these, GF or not.. I have been searching for a GF crepe recipe that is easy to make. The batter comes together in a snap. They stay pliable while the other crepes are cooking which was always my issue with other recipes. These bring back so many childhood memories! Thank you!!!
Erin Collins says
I’m so glad you like the recipe! Those are some of the reasons we love them too! 🙂
Kathleen says
Hi! I was surprised to see the recipe calls for 6 eggs with only one cup of flour, is that correct? Thank you! Kathleen
Chocoviv says
I love crepes!! Great recipes!
Erin Collins says
Thank you! 🙂
Sarah says
Hi Erin! Can’t wait to try these. I have a Nutri-Bullet blender, and also a good food processor. I’m learning towards using my food processor, but curious if you think a Nutri-Bullet would work well enough. It’s not near as powerful as a Vitamix. Thanks!
Tiffany says
Great! I ground the buckwheat groats in the blender! Worked beautifully! Because I wanted them egg free, I changed the recipe slightly. Tummy is happy so far! Thanks so much for your hard work on your blog.
Erin Collins says
I’m so glad they turned out for you! 🙂
Sharon says
I ground the groats in a Blend Tec which was great. I think the batter got too frothy in there even tho I just pulsed it for a short time. The crepes had a lot of holes and I was planning to fill them. Anyone had this happen? I will make the next batch by hand after grinding the groats. They really don’t have the depth of flavor I was expecting. Had them in a restaurant and they were dark and speckled.
Jason says
These crepes are so tasty. They have a perfect texture and work great with strawberries & cream. My wife has made them a few times, they’re perfect every time.
Marilee says
These are a go-to at our house! I always have buckwheat groats on hand to make these because my family loves them!
Mari says
Hi thanks for the recipe. I can’t find buckwheat groats anywhere, so I’m planning to make it with the buckwheat flour and regular cow’s milk. Can I use honey instead maple syrup? Would it be 2tbsp as well? Cheers
Erin Collins says
I buy buckwheat groats on Amazon! They can be tricky to find in stores. Honey will work in place of the maple syrup just fine. Cow’s milk should also work. Unfortunately I’ve made these with buckwheat flour and they just aren’t the same as with the groats. They turn out way better with fresh buckwheat flour!
Melissa says
These crepes were freaking incredible!! I was worried they would taste a little “too earthy”, but they were so awesome. We used nutivia, jam, blueberries, raspberries, peanut butter and maple syrup to dress them up. Next time I’m gonna use coconut whipped cream! Cannot wait to make these again…. tomorrow morning haha! Thanks for the amazing recipe!
Erin Collins says
I’m so glad you like them! We love them too! The fresh buckwheat groats really make it taste better than buckwheat flour.
Wendy says
Have you (or anyone else) tried making these and the re-heating them the next day?
Laurel James (Brown) says
Hey Erin!
I was looking up recipes for buckwheat crepes, and was so surprised to stumble upon your blog!! It looks like you all are doing well, and I’m so glad going gluten-free has worked out great for you. Tim and I are temporarily gluten free (We’ve been doing the GAPS diet- similar to paleo- for almost 2 years.) We’re just starting to get off of it and are adding in some gluten free grains. We love buckwheat, and these crepes look great 🙂 I’m excited to try some of your other recipes too. I’m so glad I found your blog!
Erin Collins says
Laurel! So fun to hear from you! We should catch up on email! Good luck introducing some grains. These crepes are our favorite!
Molly says
I can’t wait to try these next weekend! I just made biscuits with buckwheat flour(and other kinds) and we loved them! Crepes sound amazing with it.
Erin Collins says
I love buckwheat flour too! I hope you like them 🙂
sophie says
How much flour does 1 cup ground buckwheat groats yield?
I have the flour and want to make these…
Thanks!
Erin Collins says
You can use 1 cup of buckwheat flour!