For best results, allow the batter to rest in the refrigerator for at least 30 minutes before cooking. This allows the flours to fully hydrate, resulting in a more tender crepe. If the batter becomes too thick, add a tablespoon or two of milk to reach the desired consistency. These crepes can be stored in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving. Experiment with different flours, such as almond flour or tapioca starch, to customize the flavor and texture. Serve with your favorite sweet or savory fillings, such as berries and cream, Nutella, ham and cheese, or sautéed vegetables.
Gluten-Free Buckwheat Crepes
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PREP TIME10 mins
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COOK TIME2 mins
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TOTAL TIME12 mins
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SERVING6 People
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VIEWS12
Delicate and versatile, these gluten-free buckwheat crepes offer a delightful canvas for your culinary creativity. Whether you crave sweet indulgence or savory satisfaction, these crepes are the perfect foundation for any filling. Prepare them in advance and reheat for effortless enjoyment, or let the batter rest for up to 24 hours to deepen the flavor.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate13 g
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Cholesterol67 mg
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Fiber2 g
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Protein5 g
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Saturated Fat2 g
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Sodium45 mg
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Sugar3 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a mixing bowl, whisk together the milk, eggs, and vegetable oil until well combined. (2 minutes)
02
StepGradually sift in the gluten-free all-purpose flour and buckwheat flour, whisking constantly until the batter is smooth and quite runny. Ensure there are no lumps. (5 minutes)
03
StepHeat an 8-inch skillet or crepe pan over medium heat. Add 1 teaspoon of butter and swirl to coat the pan evenly. (2 minutes)
04
StepPour approximately 1/4 cup of batter into the hot skillet. Immediately rotate the skillet to spread the batter into a thin, even layer. (1 minute)
05
StepCook the crepe until the top surface appears set and the bottom turns a light golden brown. (1-2 minutes)
06
StepCarefully run a thin spatula around the edges of the crepe to loosen it from the pan. Flip the crepe and cook for another minute, until the other side is lightly browned. (1 minute)
07
StepTransfer the cooked crepe to a cooling rack. Repeat the process with the remaining batter, gently whisking before each crepe to ensure even consistency. Add butter to the pan as needed to prevent sticking.
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RECIPE REVIEWS
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Bernita Mcglynn
Jun 12, 2025I used these crepes for a brunch party with both sweet and savory fillings - they were a hit!
Ruben Lemke
Jun 9, 2025Finally, a gluten-free crepe recipe that actually works! The buckwheat flour adds a lovely nutty flavor.
Wallace Welch
Jun 2, 2025These crepes were so easy to make and tasted amazing! My kids loved them with Nutella.
Ruben Mertz
May 23, 2025Great recipe! I added a pinch of salt and a teaspoon of sugar to the batter, and they were perfect.
Pamela Gorczany
May 20, 2025The batter was a bit lumpy at first, but whisking it really well helped. Next time, I'll try letting it rest longer.
Reyna Trantow
May 20, 2025I made these with almond milk, and they turned out great! A good dairy-free option.