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These delicious French buckwheat crepes are gluten-free and therefore perfect if you have a gluten intolerance or looking for a healthier alternative to classic French crepes.
What are Buckwheat Crepes
Buckwheat Crepes, as the name already reveals, are crepes made with buckwheat flour. This gluten-free crepe recipe is almost identical with my French crepe recipe, the only difference is the kind of flour to be used. Later is made with white wheat flour and therefore a slightly unhealthier variation of homemade crepes.
Furthermore, they have a soft nutty taste which goes very well with crepes. As buckwheat flour binds more water than all-purpose flour, the batter is thicker, and the crepes don’t turn out as thin as traditional French crepes. I don’t bother, but you can dilute the batter with more water for a thinner crepe.
They are best served for breakfast or as a healthy dessert.
Is Buckwheat Flour Guten Free?
Yes, buckwheat flour is gluten-free and therefore suitable for people with celiac disease (gluten intolerance).
Despite the word wheat in buckwheat, it’s considered as a pseudo-grain and not wheat. Buckwheats are brown, have a pointed shape and are growing on trees. You can most probably spot them on the ground when taking a hike in the forest during fall.
How To Make Buckwheat Crepe Recipe
- Add eggs, milk, buckwheat flour, coconut oil, vanilla extract, coconut sugar, and salt into a blender or food processor and blend until smooth.
- Let the crepe batter rest for 30 minutes at room temperature.
- Heat a nonstick skillet with little oil or butter.
- Add a heaped spoon of the batter into the skillet and swirl the pan until it has covered the bottom of the pan.
- Cook each side for 1-2 minutes until golden.
- Repeat with the remaining batter and add a little more oil to the skillet if needed.
- Serve the crepes with your preferred crepe filling.
Store them in the preheated oven (175°F/80°C) for not longer than 30 minutes.
The batter turns out much smoother than mixed by hand.
Yes, mix the ingredients in a large bowl using a whisk.
The starch molecules in the flour need time to absorb the water which results in a smoother batter.
Absolutely. Make them one day in advance and reheat in the oven, pan, or microwave. Option 2: Prepare the batter up to one day in advance, store in the fridge, and cook right before serving.
Best Crepe Fillings
- My preferred way: Almond Butter, Chopped Almonds, Peach or Nectarine Wedges
- Homemade Unsweetened Applesauce
- Strawberry Rhubarb Jam
- Chocolate Spread
- Cinnamon & Sugar
- Maple syrup or agave nectar
More Crepe Recipe You’ll Love:
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- 2 tbsp almond butter
- 2 tbsp almonds, chopped
- 2 nectarines, cut into wedges
- Add all ingredients into a blender and mix until smooth. If you don’t have a blender, mix it in a large bowl using a whisk. Let the batter rest for 30 minutes at room temperature.
- Preheat a non-stick frying pan with one tablespoon oil (I used coconut oil). Add one heaped spoon of the batter and swirl until the bottom is covered. Cook each side for about 1 minute.
- Repeat this procedure with the rest of the batter. Always add more oil before cooking a new crepe.
- Serve your buckwheat crepes with chopped almonds, almond butter, and nectarine wedges.
- Mixing the batter in a blender makes the texture of the crepe softer than using a whisk.
- The topping is only an idea on how to eat your buckwheat crepes. Of course, you can spread it with your favorite jam, chocolate spread, or only with cinnamon. Just choose your preferred topping.