Buckwheat Crepes
Delightfully thin and versatile, these Buckwheat Crepes are a gluten-free-friendly alternative to traditional French crepes, offering a nutty, earthy flavor that pairs beautifully with both sweet and savory fillings. Made with wholesome buckwheat flour and a touch of optional all-purpose flour for added structure, the batter is enriched with eggs, milk, and melted butter for a silky texture. Perfect for breakfast, brunch, or dessert, these crepes come together quickly with minimal prep and cook time. Whether you fill them with fresh fruit and jam for a sweet treat or sautéed veggies and cheese for a savory twist, their delicate flavor and crisp edges make them an irresistible addition to your recipe repertoire. Easy to customize and made with pantry staples, these crepes are as elegant as they are simple to prepare.
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Recipe Information
Ingredients
- 120 grams Buckwheat flour
- 30 grams All-purpose flour (optional, for added structure)
- 2 large Eggs
- 300 milliliters Milk
- 120 milliliters Water
- 30 grams Butter (melted)
- 0.5 teaspoons Salt
- 1 tablespoons Sugar (optional, for sweet crepes)
- 1 teaspoons Butter or oil (for cooking)
Instructions
In a large mixing bowl, whisk together the buckwheat flour, optional all-purpose flour, and salt (and sugar if making sweet crepes).
In a separate bowl, beat the eggs, then gradually whisk in the milk and water until combined.
Slowly pour the wet ingredients into the dry ingredients, whisking continuously to prevent lumps.
Add the melted butter to the batter and whisk until smooth. The batter should be thin and slightly runny.
Cover the bowl and let the batter rest in the refrigerator for at least 30 minutes to allow the flour to hydrate.
Heat a non-stick skillet or crepe pan over medium heat and lightly coat it with butter or oil.
Pour about 1/4 cup of batter into the pan and quickly tilt and swirl the pan to spread the batter into a thin, even layer.
Cook the crepe for 1-2 minutes, or until the edges start to lift and the bottom turns golden brown.
Flip the crepe using a spatula and cook for another 30-60 seconds until the other side is lightly golden.
Transfer the cooked crepe to a plate and repeat with the remaining batter, stirring the batter occasionally to keep it well mixed.
Serve warm with your choice of sweet or savory fillings, such as fresh fruit, jam, nut butter, cheese, or sautéed vegetables.
Nutrition Facts
Calories |
1116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 1451 mg | 63% | |
| Total Carbohydrate | 137.0 g | 50% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 28.2 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 484 mg | 37% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1212 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
