The BEST 100% buckwheat crepes! An easy, fool-proof recipe for naturally gluten-free crepes made with buckwheat flour. They’re wholesome and delicious!
I have hundreds of recipes on my gluten-free website, but this is one the recipes we make most often in regular life. We make them 2-3 times a month and my family can never get enough!
These buckwheat crepes are hands down one of my family’s favorite breakfasts. We make these crepes a couple times a month and they are a breakfast staple at our house.
These naturally gluten-free crepes and easy-to-flip, wholesomely delicious and perfect with all kinds of fillings. It’s sure to become your go-to crepe recipe as well!
Why I love this recipe:
- Easy-to-make – All you need is a blend to mix up the crepe batter! They’re also sturdy and easy-to-flip.
- Wholesome and nutritious – These crepes are made with 100% buckwheat flour which makes them healthier than the average crepe.
- Delicious sweet or savory – We most often make these crepes sweet with butter/coconut sugar or nutella/strawberries, but they’re also delicious with savory fillings like ham and cheese.
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.
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) 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.
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
You also might like this collection of buckwheat recipes or this article on is buckwheat gluten-free.
Recipe Tips
- I buy raw buckwheat groats on Amazon and simply grind them into flour in my blender. Using freshly ground buckwheat flour makes a huge difference in flavor and color of the crepes.
- You can also use packaged buckwheat flour no problem if that’s what you have. The crepes will turn out slightly darker, but they will still be delicious.
- This is my all-time favorite crepe pan! I like to lightly grease the pan with cooking spray in-between cooking each crepe.
- To make savory crepes, omit the sweetener and vanilla.
Storage/Make-Ahead
- Make-Ahead – I don’t recommend making the crepe batter in advance. Buckwheat has elastic properties and if the batter sits in the fridge overnight it will become too thick and gummy.
- Storage – Let any leftover crepes cool completely. Then package in an airtight container or resealable bag and refrigerate. I like to reheat the crepes for 10 seconds or so in the microwave before serving again.
More Recipes Using Buckwheat
Easy, Buckwheat Crepes
Video
Ingredients
- 1 cup raw buckwheat groats (or 1 cup + 2 tablespoons buckwheat flour)
- 6 eggs
- 1 1/3 cup unsweetened almond milk
- 1/2 teaspoon salt
- cooking spray
For Sweet Crepes:
- 2 tablespoons maple syrup or granulated sugar
- 2 teaspoons vanilla extract
Instructions
- Place the buckwheat groats in the jar of a high-speed blender. Blend until the groats are very finely ground into a flour. You may have to stir/shake the blender container a few times to ensure everything is evenly ground.
- 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
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.
Originally published March 2014 – POST UPDATED January 2024.
I’m so excited to have found this recipe! When my daughter and I are in Rouen, France, we ate gallette from street vendors. They were buckwheat crepes stuffed with ham & cheese (or whatever) & eaten like a slice of pizza. We celiacs were overjoyed to have found a delicious street treat that wouldn’t make us sick. Thank you so much for this recipe – I can’t wait to try it❤️
That sounds amazing! I need to try making these with ham and cheese. I hope this recipe can remind you of your trip!
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.
I’m so glad you enjoyed the crepes! We love them because they’re healthier than most crepes too!
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!!!
I’m so glad you like the recipe! Those are some of the reasons we love them too! 🙂
Hi! I was surprised to see the recipe calls for 6 eggs with only one cup of flour, is that correct? Thank you! Kathleen
I love crepes!! Great recipes!
Thank you! 🙂
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!
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.
I’m so glad they turned out for you! 🙂
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.
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.
These are a go-to at our house! I always have buckwheat groats on hand to make these because my family loves them!
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
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!
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!
I’m so glad you like them! We love them too! The fresh buckwheat groats really make it taste better than buckwheat flour.
Have you (or anyone else) tried making these and the re-heating them the next day?
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!
Laurel! So fun to hear from you! We should catch up on email! Good luck introducing some grains. These crepes are our favorite!
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.
I love buckwheat flour too! I hope you like them 🙂
How much flour does 1 cup ground buckwheat groats yield?
I have the flour and want to make these…
Thanks!
You can use 1 cup of buckwheat flour!