Gluten-free buckwheat crepes only have 4 ingredients, they're made with buckwheat flour, and the batter is also dairy-free. This traditional French dish can be served with a variety of savory or sweet fillings for breakfast, dinner, or dessert!
Buckwheat crepes are a staple of French cooking and they're gluten-free! This particular recipe is also dairy-free, using water as the liquid in the batter. Fillings can be savory or sweet, they're delicious for breakfast or brunch, but do as the French do and eat them any time of day!
Have no fear, because buckwheat crepes are quite easy to make at home in a non-stick skillet. The batter spreads out easily in the pan with the flick of a wrist.
Jump to:
- Gluten-free buckwheat crepes ingredients
- How to make gluten-free buckwheat crepes
- Fillings and toppings for buckwheat crepes
- Expert tips
- 3 ways to present buckwheat crepes when serving
- Is buckwheat flour gluten-free?
- More gluten free breakfast and brunch recipes
- Deb's Details: Gluten-Free buckwheat crepes are simple and can be sweet or savory.
- Recipe
Gluten-free buckwheat crepes ingredients
You only need 4 simple ingredients to make this gluten-free crepe batter!
- Hulled or unhulled buckwheat flour: Buckwheat flour comes in two varieties. Hulled buckwheat flour will be lighter in color and flavor. I prefer unhulled because I love the nutty taste and the beautiful color. It can be used in all sorts of recipes, for example I use it in my Gluten-Free Triple Chocolate Buckwheat Cookies. Either will work well with this recipe.
- Egg: Just one egg to bind things together.
- Water: Cold water is all you need to form the batter. No dairy products here.
- Salt: Even when making crepes with sweet fillings, you'll still need to add a bit of salt to this batter, to enhance the flavor of the buckwheat flour.
- Butter, margarine, neutral oil, or vegan butter: For the pan.
How to make gluten-free buckwheat crepes
Recipe adapted from Tasting Paris by Clotilde Dusoulier.
Step 1: Make the buckwheat crepe batter
In a large mixing bowl, whisk together the buckwheat flour and salt. Make a small well in the center, add the egg and whisk lightly.
Pour in the water slowly, whisking constantly until all ingredients are incorporated and there are no lumps. The batter will be very loose and liquidy.
Step 2: Cook the crepes!
- Heat a 12-inch non-stick skillet over medium low heat. Add a bit of butter or vegan butter to the pan to coat the bottom. Wipe out excess with a paper towel. CAREFULLY! Don't burn your fingers.
- Using a ⅓ cup scoop, add batter to the center of the pan and then pick it up and swirl it with your wrist so the batter spreads toward the edges of the pan in a circle shape. (This might take a bit of practice. The crepes will taste just as good even if they are not perfectly round!)
- Cook for about 3 minutes, then see if you can loosen the crepe from the pan and move it around a little. Check the underside and cook until it is lightly golden and has contracted in size a bit, with the edges pulling away from the sides of the pan. Do not flip the crepe.
Set aside on a plate and cover with a kitchen towel to keep warm while you make the rest of the crepes.
Prep tip
When wiping the excess butter out of the pan, use tongs to hold the paper towel to avoid burning your fingers.
Step 3: Assemble the crepes
Place crepes back into the pan one at a time. Top with fillings and cook until they are warmed through, then fold the crepe using the method of your choice and remove from pan. Continue until all crepes are filled.
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Fillings and toppings for buckwheat crepes
There's really no limit to the sweet and savory fillings you can add. Try these suggestions, or come up with your own ideas using your favorite flavors.
Savory buckwheat crepes fillings
- To make the classic French buckwheat crêpe complète, you'll need gruyère cheese, ham, and a fried egg. Melt the cheese on the bottom, then top with ham, add the egg and fold the sides in to make the square shape.
- Try smoked salmon, mascarpone cheese and fresh dill.
- How about a vegetarian crepe with sautéed mushrooms and onions and a dollop of crème fraîche?
Sweet buckwheat crepes fillings
- Brown sugar and butter
- Strawberry compote, blueberry compote, or apple compote
- Chocolate hazelnut spread or dark chocolate ganache and bananas
- Fresh berries
- Amarena cocktail cherries and vanilla ice cream
Expert tips
- Use batter immediately or make ahead: Buckwheat crepe batter can be made up to three days ahead but can also be used immediately after making it. This means that you can make a few crepes one day and save the rest of the batter to make a day or two later!
- Watch the heat of the pan: If the batter sizzles and becomes porous all the way through, your pan is too hot. Lower the heat and try again. Just like pancakes, the first crepe may be a throwaway.
- Make egg fillings separately: Most fillings can be added to the crepe in the skillet and warmed through with the exception of fried or scrambled eggs. You'll need to prepare those separately and place them in the crepe when ready to serve.
3 ways to present buckwheat crepes when serving
- Square: The most traditional way to present a buckwheat crepe is to cover it with fillings, then fold in the edges to make 4 straight sides so it looks like a square. This is the French galette crepe presentation.
- Wedge or triangle fold-over: Fill the crepe, fold in half, then fold in half once more so it's a sort of triangle shape.
- Rolled: Add fillings, then roll it up!
Is buckwheat flour gluten-free?
Yes it is! Buckwheat is not a grain at all, it's actually more like a small seed called a groat. To make buckwheat flour, they simply grind these groats into a fine powder. It is completely gluten-free and can be used in a variety of ways to make everything from crepes, cookies, to soba noodles!
More gluten free breakfast and brunch recipes
Try these gluten-free recipes that everyone will love!
- Gluten-Free Cornmeal Pancakes are the perfect balance of savory and sweet.
- Green Shakshuka is beautiful and you can serve it right from the pan for easy cleanup.
- Eggs en Cocotte is another traditional French recipe that can be customized with endless choices of ingredients. Use what you have!
- This Swiss Bircher Muesli recipe is overnight oats made with apples, nuts, and dried fruit.
Deb's Details: Gluten-Free buckwheat crepes are simple and can be sweet or savory.
- You only need 4 ingredients!
- Whisk everything together in a bowl, then cook immediately! NO WAITING three hours for the batter to set up!
- Make the batter up to 3 days ahead.
- Endless filling possibilities, cheese, ham, chocolate, strawberries, etc.
- They're gluten-free and dairy-free.
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Recipe
Gluten-Free Buckwheat Crepes (Sweet or Savory Fillings)
Ingredients
- 1 ½ cups buckwheat flour
- 1 teaspoon salt
- 1 egg
- 2 ½ cups water
- butter, margarine, neutral oil, or vegan butter for the pan
Instructions
- In a large mixing bowl, whisk together the flour and salt. Make a small well in the center, add the egg and whisk lightly.
- Pour in the water slowly, whisking constantly until all ingredients are incorporated and there are no lumps. The batter will be very loose and liquidy.
- Using a ⅓ cup scoop, add batter to the center of the pan and then pick it up and swirl it with your wrist so the batter spreads toward the edges of the pan in a circle shape. (This might take a bit of practice. The crepes will taste just as good even if they are not perfectly round!)
- Cook for about 3 minutes, then gently loosen the crepe from the pan and move it around a little. Check the underside and continue to cook until it is lightly golden and has contracted in size a bit, with the edges pulling away from the sides of the pan. Do not flip the crepe.
- Transfer the crepe to a plate and cover with a kitchen towel to keep warm while you make the rest. Once all crepes are done, assemble with toppings of choice and serve. See notes below for fillings suggestions.
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Notes
- Ham, egg, cheese: To make the classic French buckwheat crêpe complète, you'll need grated gruyère cheese, ham, and a fried egg. Melt the cheese on the bottom, then top with ham, add the egg and fold the sides in to make the square shape.
- Smoked salmon: Try spreading on some mascarpone cheese or whipped cream cheese, then add smoked salmon and fresh dill or everything bagel seasoning.
- Make a vegetarian crepe: Add sautéed mushrooms and onions and a dollop of crème fraîche.
- Brown sugar and butter
- Strawberry compote, blueberry compote, or apple compote
- Chocolate hazelnut spread or dark chocolate ganache and bananas
- Fresh berries
- Amarena cocktail cherries and vanilla ice cream
- Make ahead: The batter can be made up to three days ahead. Store in an airtight container in the refrigerator. Stir gently to reincorporate ingredients before using.
- A skillet is all you need: You do not need a crepe pan. You can make them in a 12" non-stick skillet. If you're using a smaller skillet, be sure to use less than ⅓ cup measure of batter, or the crêpes will be too thick.
- Watch the heat of the pan: If the batter sizzles and becomes porous all the way through, your pan is too hot. Lower the heat and try again. Just like pancakes, the first crepe may be a throwaway.
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
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