Buckwheat crepes, also know as crêpes bretonnes or buckwheat gallettes, can be made with a variety of savory or sweet fillings. The recipe is naturally gluten free and dairy free.
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You know all about crepes, but do you know about buckwheat crepes? They are a staple of northern French cooking and they're gluten free! This particular recipe is also dairy free, using water as the liquid in the batter.
Crepes are actually quite easy to make at home, the batter spreads out easily in the pan wtih the flick of a wrist. They're perfect for breakfast or brunch, but do as the French do and eat them any time of day!
Jump to:
- What are buckwheat crepes?
- Buckwheat crepes are simple, can be sweet or savory, and they're gluten free!
- Ingredients you'll need
- Is buckwheat flour gluten free?
- Fillings and toppings for buckwheat crepes
- Recommended tools and equipment
- How to make buckwheat crepes
- 3 ways to present buckwheat crepes when serving
- Buckwheat crepes tips
- FAQ
- More gluten free breakfast and brunch recipes
- Recipe
What are buckwheat crepes?
Buckwheat crepes, also called crêpes bretonnes, are delicious French creations that come from the Brittany region in the Northwest of France. Their distinctive color comes from buckwheat flour, which is naturally gluten free.
Fillings can be savory or sweet, and they're just as likely to be served for dinner as they are for breakfast.
You may find recipes that refer to buckwheat crepes as buckwheat gallettes. This is because this style of crepe is often folded up around the edges leaving the fillings exposed in the center, as you would do when making the free-form pie known as a gallette.
Buckwheat crepes are simple, can be sweet or savory, and they're gluten free!
- You only need 4 ingredients!
- Whisk everything together in a bowl, then cook! NO WAITING three hours for the batter to set up!
- Endless filling possibilities, cheese, ham, chocolate, strawberries, etc.
- They're gluten free and dairy free.
Ingredients you'll need
You only need 4 simple ingredients to make the batter for buckwheat crepes!
- Buckwheat flour: It comes in two varieties, hulled and unhulled. I use unhulled because I love the nutty flavor and the beautiful color. Hulled buckwheat flour will be lighter in color and flavor.
- 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 need to add a bit of salt to this batter to enhance the flavor of the buckwheat flour.
- Butter, margarine, or vegan butter: For the pan.
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 and it is completely gluten free! It is packed with nutrients and can be used in a variety of ways to make everything from these buckwheat crepes, to my Triple Chocolate Cookies, to soba noodles!
Fillings and toppings for buckwheat crepes
There's really no limit to the sweet and savory fillings you can add to buckwheat crepes. Try these suggestions, or come up with your own ideas using your favorite flavors.
Savory Fillings
- To make the French classic 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 gallette 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 Fillings
- Brown sugar and butter
- Strawberry compote
- Chocolate hazelnut spread and bananas
- Berries and chocolate sauce
- Amarena cherries and vanilla ice cream
Recommended tools and equipment
- Non-stick skillet or crepe pan: You don't need a pan made specifically for crepes.
- Large mixing bowl
- Whisk
How to make buckwheat crepes
I've adapted the recipe from Tasting Paris by Clotilde Dusoulier, a gorgeous cookbook that will give you the inside scoop on what Parisians really eat at home, and when they're out and about.
Step 1: Make the 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 large non-stick skillet or crepe pan 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 buckwheat 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 buckwheat 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.
3 ways to present buckwheat crepes when serving
- 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.
- Fill the crepe, fold in half, then fold in half once more so it's a sort of triangle shape.
- Add fillings to the buckwheat crepe, then roll it up!
Buckwheat crepes tips
- The batter can be made up to three days ahead. This also means that you can make a few crepes one day and save the rest of the batter to make a day or two later!
- 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.
- 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.
FAQ
No you don't. Many crepe recipes will tell you to make the batter at least three hours ahead or the night before, which you absolutely can do. But it really isn't necessary when making such a small batch at home. This practice probably came from commercial bakeries and restaurants that needed to make a lot more batter much further ahead and give it more time to meld together to ensure consistency for customers throughout the day. So go ahead and whip up the batter and cook them right away with no fear!
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.
More gluten free breakfast and brunch recipes
Try these gluten free ideas that everyone will love!
- Cornmeal Pancakes with Strawberry Compote are the perfect balance of savory and sweet.
- Green Shakshuka with Spinach, Tomatillos 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!
Recipe
Buckwheat Crepes
Ingredients
- 1 ½ cups buckwheat flour
- 1 teaspoon salt
- 1 egg
- 2 ½ cups water
- butter, margarine, 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 see if you can 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.
- Set aside on a plate and cover with a kitchen towel to keep warm while you make the rest of the crepes. Once all crepes are done, assemble with toppings of choice and serve.
Notes
- The batter can be made up to three days ahead. This also means that you can make a few crepes one day and save the rest of the batter to make a day or two later!
- 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.
- 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.
- Be sure to read the post above for ideas for sweet and savory fillings!
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