These crepes are a new breakfast favorite of ours! I’ve made them at least once a week since since discovering them. They are the easiest crepes I’ve ever made and never fall apart! They taste great with any crepe filling you can imagine. My favorite fillings are sauteed cinnamon apples or Justin’s Chocolate Hazelnut Butter (or Nutella if you can handle dairy) with bananas. I also love these spread with butter and sprinkled with a little coconut sugar/cinnamon then rolled up nice and tight. My 3-year-old calls them pancake tacos!

I brought some buckwheat groats on a trip with some of my girlfriends from college a few weeks ago. I made them these crepes one morning and everyone loved them! They couldn’t believe how easy/delicious gluten-free crepes could be.


To make these crepes all you do is grind up buckwheat groats in a high-speed blender, add the rest of the ingredients and blend until smooth. I love making crepes in the blender because the batter turns out super smooth and easy to pour into the pan.

Amongst many health benefits, buckwheat groats are high in fiber and many trace nutrients. They also slow the absorption of sugar into the blood stream. I buy buckwheat groats on amazon, but they are also available in the bulk food section of many grocery stores. One great thing about eating gluten-free is discovering new foods I wouldn’t have otherwise considered. Crepes made with buckwheat groats are delicious and heads above crepes made with regular flour nutritionally!


Buckwheat Blender Crepes {Gluten-Free, Dairy-Free}

Yield: 12-16 crepes


  • 1 cup raw buckwheat groats
  • 6 eggs
  • 1 1/3 cup unsweetened almond milk
  • 2 tablespoons maple syrup (optional)
  • 1 tablespoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon fine salt


  1. Place the buckwheat groats in the jar of a high-speed blender. Blend until the groats are finely ground into a flour.
  2. Add the remaining ingredients and blend until smooth.
  3. Heat a non-stick pan or crepe pan over medium-high heat. Spray the pan with cooking spray. Once the pan is heated, pour about 1/4 cup of the batter into the pan while turning it in a circular motion with one hand to spread the batter thinly around the pan. Alternatively, use a spatula to quickly spread the batter.
  4. Cook for 1 or so on one side until set. Flip and cook for another minute on the other side.
  5. Stack the cooked crepes on a plate and continue with the rest of the batter, spraying the pan with cooking spray every 2-3 crepes. Enjoy!


*To make these savory, omit the maple syrup, vanilla, and cinnamon.

7 Responses

  1. sophie says:

    How much flour does 1 cup ground buckwheat groats yield?

    I have the flour and want to make these…


  2. […] ^Erin shared this recipe on her blog here ^ […]

  3. Molly says:

    I can’t wait to try these next weekend! I just made biscuits with buckwheat flour(and other kinds) and we loved them! Crepes sound amazing with it.

  4. Laurel James (Brown) says:

    Hey Erin!
    I was looking up recipes for buckwheat crepes, and was so surprised to stumble upon your blog!! It looks like you all are doing well, and I’m so glad going gluten-free has worked out great for you. Tim and I are temporarily gluten free (We’ve been doing the GAPS diet- similar to paleo- for almost 2 years.) We’re just starting to get off of it and are adding in some gluten free grains. We love buckwheat, and these crepes look great 🙂 I’m excited to try some of your other recipes too. I’m so glad I found your blog!

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