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Plates of sweet and savory buckwheat crepes, with two cups of coffee to the left.

Buckwheat Crepes

Course: Breakfast, brunch, dinner
Cuisine: French
Diet: Gluten Free, Low Lactose, Vegetarian
Keyword: buckwheat crepes, crepes bretonnes
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 10 crepes
Calories: 67kcal
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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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.
  • 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.
  • 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

Adapted from Tasting Paris by Clotilde Dusoulier
  • 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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Nutrition

Calories: 67kcal | Carbohydrates: 13g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 244mg | Potassium: 110mg | Fiber: 2g | Sugar: 1g | Vitamin A: 24IU | Calcium: 12mg | Iron: 1mg