These gluten free buckwheat crepes are great for a sweet or savory family breakfast. They're made with buckwheat flour, cooked on a frying pan and easy to fold (thin and pliable). Not only are these crepes gluten free, but they're dairy free, nut free and paleo too!
I'm slowly working my way through crepe recipes containing all sorts of various flours and flavors. It's so hard to choose a favorite, but my kids love my chocolate crepes best, and I love my cassava flour ones. However, these buckwheat crepes are up there too!
These crepes are made with buckwheat flour and eggs, lightly sweetened with maple syrup and flavored with cinnamon and vanilla. My family prefers sweet crepes, but you can make these savory by omitting a few ingredients.
Besides excellent flavor, my number one must when it comes to crepes is that they wrap up easily. They need to be thin and pliable - perfect for rolling or folding. And yes, these buckwheat flour crepes check all those boxes!
Why You'll Love these Buckwheat Crepes
- gluten free and paleo - made with buckwheat flour and a few other simple, wholesome ingredients
- easy to make - the crepe batter is made in one bowl and cooked on a frying pan. The crepes don't fall apart or crack, but hold together well.
- sweet or savory - this crepe recipe can be made sweet or savory with just a few simple swaps.
Ingredients
You only need 8 ingredients to make these paleo buckwheat crepes - 5 if you want to make them savory instead of sweet. Here's what you need:
- large eggs - to bind the ingredients
- coconut milk - or any nut/seed milk
- avocado oil - or any neutral oil
- maple syrup - optional for sweetening the crepes
- vanilla extract - optional for added flavor
- buckwheat flour - since these are buckwheat crepes
- cinnamon - optional for added flavor
- salt - enhances the flavors
How to Make Buckwheat Crepes
The batter for these gluten free buckwheat crepes is made in a mixing bowl and then cooked on a frying pan. Here are the steps:
- Lightly grease a 10.5" frying pan (I used coconut oil) and place on the stovetop. Preheat over medium heat while you make the batter.
- Whisk together the wet ingredients, then add in the dry.
- Pour just under ¼ cup batter onto your preheated frying pan.
- Grab the frying pan by the handle and rotate it to spread the batter across the entire bottom of the pan. Set the pan back on the burner and cook until the crepe is nearly cooked through and easy to flip.
- Flip the crepe and cook until done.
- Remove crepe from pan and place on a serving plate.
Tips and Tricks
- Preheat your frying pan before adding the batter. This helps the crepes cook evenly and makes them easier to flip.
- Lightly grease your frying pan. Just a small amount of oil is needed to grease the pan, I like using coconut oil.
- Use a ceramic frying pan to cook the crepes. Ceramic pans are naturally non-stick, but also non-toxic. They work excellent for making crepes.
- Let the crepe cook through before flipping it. Trying to flip the crepe too early will result in it falling apart.
Storage
Because crepes taste best freshly cooked, I suggest cooking the number of crepes you wish to eat and storing the rest of the batter in the fridge. Pour the crepe batter into a small bowl and cover with plastic wrap or bees wax wrap and keep in the fridge for up to 3 days. If the batter thickens, add more coconut milk or a little water to thin it.
If you have leftovers after cooking all the crepes, place them in a sealed container in the fridge. For best flavor and texture, eat the crepes within a couple days.
FAQ
This recipe has only been tested with eggs, so I'm not sure how it will work without them or with an egg substitute. If you try, then let me know the results in the comment section below.
Yes! To make the crepes savory, leave out the maple syrup, vanilla and cinnamon. Then stuff the crepes with savory items like bacon, avocado, cheese and/or eggs.
More Gluten Free Crepe Recipes
Looking for other recipes like this? Try these:
Gluten Free Buckwheat Crepes (Paleo)
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Total Time: 23 minutes
- Yield: 9 crepes 1x
Description
These gluten free buckwheat crepes are great for a sweet or savory breakfast. They're made with buckwheat flour, cooked on a frying pan and turn out thin and pliable.
Ingredients
- 3 large eggs
- ½ cup coconut milk
- 2 Tbsp avocado oil
- 2 Tbsp maple syrup (optional)
- 1 tsp vanilla extract (optional)
- ⅓ cup buckwheat flour (46g)
- 1 tsp cinnamon (optional)
- ⅛ tsp salt
Instructions
- Lightly grease a 10.5" frying pan (I used coconut oil) and place on the stovetop. Preheat over medium heat while you make the batter.
- Combine the eggs, coconut milk, avocado oil, maple syrup and vanilla in a large bowl. Whisk until well mixed.
- Mix in the buckwheat flour, cinnamon and salt. Whisk until the batter has a smooth, even consistency.
- Scoop just under ¼ cup of the crepe batter onto the preheated frying pan. Grab the frying pan by the handle and rotate it to spread the batter across the entire bottom of the pan. Set the pan back on the burner and cook until the crepe is nearly cooked through and easy to flip.
- Flip the crepe and cook until done.
- Remove crepe from pan and place on a serving plate*
- Repeat steps 4-6 until batter has been used up.
- Add your favorite toppings (jam, nut butter, chocolate spread, avocado, bacon...) to the crepes, then fold or roll up and serve.
Notes
For savory crepes, omit the maple syrup, vanilla and cinnamon.
*You can keep the crepes warm by placing them on an oven safe plate or baking sheet in the oven at 200 degrees, or in a warming drawer. Be sure to separate each crepe with a sheet of parchment paper.
Katie
Hope you all love these buckwheat crepes as much as we do! Enjoy!