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 buckwheat crepe recipe you'll ever need!
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!
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.You can also use buckwheat flour if that is all you can find. The crepes will turn out slightly darker but they will still be delicious.This is my all-time favorite crepe pan! I can't recommend scanpans enough. MAKE SAVORY CREPES: Omit the maple syrup, vanilla, and cinnamon.Can I use regular milk? Yes! Regular cow's milk will work great in this recipe. Filling Ideas: