Buckwheat Blender Crepes {Gluten-Free, Dairy-Free}

  • Author: Erin Collins
  • Prep Time: 10
  • Cook Time: 5
  • Total Time: 15 minutes
  • Yield: 12-16 crepes


Buckwheat Crepes! EASY and delicious made with 100% buckwheat flour. Gluten-free! Be sure to useĀ raw buckwheat groats for light crepes with a pleasant buckwheat flavor. Buckwheat flour will yield darker crepes with a stronger flavor.


  • 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


  1. Place the buckwheat groats in the jar of a high-speed blender. Blend until the groats are finely ground into a flour.
  2. Add the remaining ingredients and blend until smooth.
  3. 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.
  4. Cook for 1 or so on one side until set. Flip and cook for another minute on the other side.
  5. 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!


*To make these savory, omit the maple syrup, vanilla, and cinnamon.