The BEST 100% buckwheat crepes! An easy, fool-proof recipe for naturally gluten-free crepes made with buckwheat flour. They’re wholesome and delicious!

I have hundreds of recipes on my gluten-free website, but this is one the recipes we make most often in regular life. We make them 2-3 times a month and my family can never get enough!

overhead of shot of buckwheat crepes on a white plate with strawberries


 

These buckwheat crepes are hands down one of my family’s favorite breakfasts. We make these crepes a couple times a month and they are a breakfast staple at our house.

These naturally gluten-free crepes and easy-to-flip, wholesomely delicious and perfect with all kinds of fillings. It’s sure to become your go-to crepe recipe as well!

Table of Contents

Why I love this recipe:

  • Easy-to-make – All you need is a blend to mix up the crepe batter! They’re also sturdy and easy-to-flip.
  • Wholesome and nutritious – These crepes are made with 100% buckwheat flour which makes them healthier than the average crepe.
  • Delicious sweet or savory – We most often make these crepes sweet with butter/coconut sugar or nutella/strawberries, but they’re also delicious with savory fillings like ham and cheese.

If you love these crepes be sure to check out this best-ever recipes for gluten-free buttermilk pancakes and gluten-free crepes. For more recipes check out my full collection of gluten-free breakfast recipes

close up shot of buckwheat crepes on white plate

How to Make Buckwheat Crepes

step-by-step instructions for how to make buckwheat crepes

These how-to numbered pictures match up with the instructions below.

  1. Grind the raw buckwheat groats (if using!) into flour in your blender. If you’re using buckwheat flour just measure it into your blender.
  2. Add the rest of the ingredients.
  3. Blend until totally smooth.
  4. Heat a crepe pan (this is my favorite crepe pan) over medium-high heat then spray with cooking spray.
  5. Pour in a thin layer of batter, swirling as you go. 
  6. Cook on one side until set, 1-2 minutes, then the other side for 30 seconds. 
close up shot of buckwheat crepes with bite in fork

Buckwheat Crepe Fillings

Once you have a stack of crepes it’s time to fill them with delicious things! We most often make these crepes as sweet crepes and fill them with chocolate hazelnut spread or simply butter with coconut sugar. You can also leave out the sweetener and make these savory crepes. They taste so good with ham and cheese!

Filling Ideas:

  • Butter and coconut sugar
  • Chocolate hazelnut spread
  • Whipped cream and strawberries
  • Chocolate and bananas
  • Ham and gruyere cheese
  • Scrambled eggs and shredded potatoes

You also might like this collection of buckwheat recipes or this article on is buckwheat gluten-free.

Recipe Tips

  • I buy raw buckwheat groats on Amazon and simply grind them into flour in my blender. Using freshly ground buckwheat flour makes a huge difference in flavor and color of the crepes. 
  • You can also use packaged buckwheat flour no problem if that’s what you have. The crepes will turn out slightly darker, but they will still be delicious.
  • This is my all-time favorite crepe pan! I like to lightly grease the pan with cooking spray in-between cooking each crepe.  
  • To make savory crepes, omit the sweetener and vanilla.

Storage/Make-Ahead

  • Make-Ahead – I don’t recommend making the crepe batter in advance. Buckwheat has elastic properties and if the batter sits in the fridge overnight it will become too thick and gummy.
  • Storage – Let any leftover crepes cool completely. Then package in an airtight container or resealable bag and refrigerate. I like to reheat the crepes for 10 seconds or so in the microwave before serving again.
overhead shot of buckwheat crepes on white plate with strawberries
4.96 from 24 votes

Easy, Buckwheat Crepes

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 16 crepes
The BEST 100% buckwheat crepes! An easy, fool-proof recipe for naturally gluten-free crepes made with buckwheat flour. They're wholesome and delicious!

Video

Ingredients

  • 1 cup raw buckwheat groats (or 1 cup + 2 tablespoons buckwheat flour)
  • 6 eggs
  • 1 1/3 cup unsweetened almond milk
  • 1/2 teaspoon salt
  • cooking spray

For Sweet Crepes:

  • 2 tablespoons maple syrup or granulated sugar
  • 2 teaspoons vanilla extract

Instructions 

  • Place the buckwheat groats in the jar of a high-speed blender. Blend until the groats are very finely ground into a flour. You may have to stir/shake the blender container a few times to ensure everything is evenly ground.
  • Add the remaining ingredients and blend until smooth. If using buckwheat flour simply blend all the ingredients together.
  • 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.
  • Cook for 1-2 minutes on one side until set. Flip and cook for another 30 seconds on the other side.
  • Stack the cooked crepes on a plate and continue with the rest of the batter, spraying the pan in between every crepe. Serve with fillings of choice and enjoy!

Notes

I buy raw buckwheat groats on Amazon and simply grind them into flour in my blender. Using freshly ground buckwheat flour makes a huge difference in flavor and color of the crepes. 
You can also use packaged buckwheat flour no problem if that’s what you have. The crepes will turn out slightly darker, but they will still be delicious.
This is my all-time favorite crepe pan! I can’t recommend scanpans enough. 
MAKE SAVORY CREPES: Omit the maple syrup, vanilla, and cinnamon.
Can I use regular milk? Yes! Regular cow’s milk will work great in this recipe. 
Filling Ideas:
  • Butter and coconut sugar
  • Chocolate hazelnut spread
  • Whipped cream and strawberries
  • Chocolate and bananas
  • Ham and gruyere cheese
  • Scrambled eggs and shredded potatoes

Nutrition

Calories: 71kcal | Carbohydrates: 9g | Protein: 3g | Fat: 2g | Cholesterol: 61mg | Sodium: 123mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 90IU | Calcium: 40mg | Iron: 0.5mg

All About Buckwheat

Is Buckwheat Gluten-Free?

Buckwheat is one of my all-time favorite ingredients. Despite having the word “wheat” in it, buckwheat is naturally 100% gluten-free. I love it for gluten-free baking and cooking because it has natural elastic properties that give gluten-free baked goods more structure. Using buckwheat in crepes gives them great texture and flavor.

What Does Buckwheat Taste Like?

Buckwheat has a nice nutty flavor that can sometimes be earthy. I really like to use raw buckwheat groats in my recipes because you get the nice nutty flavor without the earthiness.

I buy raw buckwheat groats on Amazon and simply grind them into flour in my blender. It makes a huge difference in flavor and color to use freshly ground buckwheat flour.

However, you can also use buckwheat flour if that is all you can find. The crepes will turn out slightly darker and may have a stronger flavor but they will still be delicious.

Originally published March 2014 – POST UPDATED January 2024.

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. 5 stars
    They work! They really work! I tried making crepes with a different recipe a while back and it ended with a mess and frustration. These were wonderful!! Thank you!!

  2. 5 stars
    I never thought that I would be able to have crepes again once I went gluten free, so thank you do much for sharing this amazing recipe and bringing the joy of crepes back into this gluten free girls life!

  3. 5 stars
    These were so yummy with some butter, raspberries, and powdered sugar. Love that they were healthier because of the use of buckwheat.

  4. Can milk be used in place of almond milk. I do not use almond milk because of the amount of water is needed to irrigate almond groves.

  5. 5 stars
    ThIS IS the best buckwheat recipe I’ve tried!
    I also buy the groats on Amazon. But I soak them and then dehydrate before grinding into flour. This eliminates the anti-nutrients in the groats, making them easier on the digestion.
    This is a keeper! THANKS!

    1. Yes! These freeze great. I’d place a square of parchment paper between each crepe before freezing. I hope this helps!

  6. Can I prepare the batter one day in advance and let it sit overnight in the fridge? Or should the batter be used immediately after being mixed?
    Thank you.

    1. You can totally make the batter in advance and let it sit overnight! Just be sure to give it a good whisk (don’t over-blend it in the blender) before using it the next morning.

  7. 5 stars
    This is so yammm
    Also one question! What can I do with the remaining dough. Should I make them all orbit will last raw a couple of days?

    1. I would make all the crepes with the batter while it’s fresh. The cooked crepes will keep covered in the fridge for a few days.

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