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GET IT NOWThese Buckwheat Crepes Remind Me Of Paris
I first tried buckwheat crepes on our honeymoon in France – 4 times, to be exact. They were everywhere, but if you know me, you know I had to research the best places. Not only were they absolutely delicious, I was pleasantly surprised to find out they are naturally gluten-free.
I wondered why I hadn’t made these yet, especially since my mom had buckwheat in the house at all times when I was growing up. It only took me 10 years to get around to testing this recipe (because, life!), but I’m so glad I did. Here’s why:
- Light, nutty flavor with a soft bite – Buckwheat crepes have an earthy flavor, but the texture is virtually identical to regular crepes. Since I don’t usually eat wheat, I love that so much.
- Healthier than traditional crepes – Buckwheat is naturally gluten-free and more nutrient-dense than white flour. And the other ingredients are simple.
- Savory or sweet – I made options for both, so these crepes do it all!
They’re one of my favorite brunch staples now, especially served with pate and French carrot salad. I feel like I’m in Paris. Make this buckwheat crepe recipe with me and you might feel the same!
Ingredients & Substitutions
Here I explain the best ingredients for my buckwheat crepes, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
- Buckwheat Flour – Don’t expect buckwheat flour to taste like white flour. It has a stronger, almost nutty flavor, but it’s absolutely delicious. I actually prefer its taste in savory buckwheat crepes, but I’ve developed my recipe to work for sweet ones, too!
- Butter – I also tested this with butter flavored coconut oil to give you a dairy-free option, and it was very close to the version with butter.
- Milk – I used whole milk, but 2% milk, almond milk, coconut milk beverage (the liquid kind from a carton, not the thick canned stuff), or even watered down half and half also works.
- Eggs – Use eggs at room temp. They blend more easily for a smooth batter.
- For sweet buckwheat crepes – Besti Monk Fruit Allulose Blend and vanilla extract. I add 2 tablespoons of Besti for just a hint of sweetness, perfect with sweeter filings. If you like your crepes more sweet, increase sweetener to 1/4 cup.
- Sea Salt – You’ll need this for both sweet and savory, but more for savory.
How To Make Buckwheat Crepes
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Blend the batter. Melt the butter (I use the microwave, but a small saucepan on the stove is fine). While it cools a bit, toss the buckwheat flour, milk, eggs, Besti, vanilla, and salt into a blender. Pour in the melted butter, then blend until the batter is smooth.
- Cook the buckwheat crepes. Heat a 8-inch nonstick skillet over medium heat and melt a little butter — just enough to coat the bottom. Pour in about 1/4 cup of the batter and swirl the pan right away so it spreads out evenly. Let it cook until the bottom looks golden and set, then flip and cook the other side until golden, too. Repeat to use up the remaining batter.
My Recipe Tips
- The batter should be very thin. The ideal consistency is like heavy whipping cream, maybe even a tiny bit thinner. It can vary a bit depending on exactly how you measure. If it’s too thick, you can add another splash of milk. If it’s too thin, add another tablespoon or two of buckwheat flour.
- Do you have to use a blender? No, you can whisk by hand, but the texture turns out better blended.
- I recommend an 8-inch non-stick pan for easier flipping. If you want larger buckwheat crepes, though, you can use the 10-inch pan in the set. You’ll need about 1/3 cup of batter per crepe instead of 1/4 cup, so the recipe will make fewer of them.
- Preheat the pan very well, and adjust heat as needed. If you add the batter too soon and it’s too cold, your buckwheat crepes will fall apart. Medium heat is usually about right, but sometimes I need to turn it down to medium-low after it’s well heated.
- I love this long, thin spatula to flip. It slides under the crepes easily and the shape just works well.
- Don’t flip too soon. Make sure the bottom is golden and the crepe is pretty much set before you flip, or it will fall apart.
- Add 1/2 tablespoon of butter to the pan for every 2 crepes you cook. This prevents sticking without making any of them too greasy. You can use less as needed depending on how your pan looks – I just add more when it starts to look dry.
- For even better texture, make the batter 2 hours ahead. I don’t usually bother with waiting.
Savory Fillings
I had savory buckwheat crepes in Paris the most — they’re my favorite! To make these at home:
- Add fillings once the crepe is fully cooked. Crack a sunny side up egg in the middle last.
- Fold the 4 sides inward to make a square.
- Cover and cook over low heat, until the yolk is how you like it.
I made mine above with just egg, Gruyere cheese, and chives. Sometimes I add ham or tomatoes under the egg, and/or a drizzle of pesto or hollandaise at the end. I’ve also made a version with smoked salmon, cream cheese, and dill before adding the egg.
Sweet Toppings
Sweet toppings are more straightforward, as you don’t usually have to cook them. I served my sweet ones above with mixed berries and sugar free whipped cream.
More often, though, in France they folded or rolled the sweet fillings inside. Try it with my sugar-free Nutella, peanut butter and bananas, or strawberry jam. Feel free to experiment with any toppings you usually like on pancakes!
Buckwheat Crepes
My easy buckwheat crepes are just like the ones I had in Paris, with simple ingredients. This recipe includes savory or sweet options.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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In a small bowl in the microwave or a small saucepan on the stovetop, melt 2 tablespoons of butter. Set aside to cool slightly.
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Meanwhile, combine the buckwheat flour, milk, eggs, Besti, vanilla, and salt in a blender. Add the melted butter last.
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Blend for about 30 seconds. Scrape the bottom of the blender if needed.
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In an 8-inch skillet over medium heat, melt another 1/2 tablespoon of butter. Tilt the pan to coat evenly.
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Pour 1/4 cup of batter into the pan and immediately tilt in a circular motion to let the batter spread to the edges. Cook for about 1 minute, until set and golden on the bottom. Carefully flip and cook for 30-60 seconds on the second side, until golden on the other side.
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Repeat step 5 with the remaining batter, adding another 1/2 tablespoon of butter for every 2 crepes.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 2 buckwheat crepes
- Tips: Check out my recipe tips above to help you get the right batter consistency, flip without tearing, and cook your crepes perfectly every time.
- Store: If you have leftovers, just cover and keep them in the fridge — they’ll stay good for a few days. I like using extras for a quick breakfast or snack.
- Meal prep: You can cook them in advance, or blend the batter a few hours before.
- Reheat: Warm them in a skillet or microwave. A little butter helps if they are dry after heating.
- Freeze: Stack with parchment paper, wrap tightly in plastic wrap, and freeze in a zip lock bag.
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I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Buckwheat Crepes
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