These buckwheat crepes are simple, easy, and versatile. You only need 4 ingredients and 1 bowl to make crepes for any occasion! Crepes are commonly enjoyed for breakfast but are delicious any time of day. Whether you choose a sweet or savory filling or opt to simply top them with fruit and powdered sugar, these will be popular with adults and kids.
Who says gluten free food has to be complicated? This recipe uses buckwheat flour, xanthan gum, sugar, and water to make deliciously simple crepes that are gluten and dairy free. It can't get much better than this! Whip up a batch of these with a few different fillings and toppings, and let the whole family customize their crepes.
Want more easy gluten free breakfast items? Check out these 5-ingredient teff pancakes and these one-bowl almond flour banana muffins.
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What is buckwheat flour?
Buckwheat flour is a gluten free flour milled from the small seeds of the buckwheat plant. Although it may sound like buckwheat is a type of wheat, it actually has nothing to do with wheat. It's referred to as a "pseudo-grain" since it looks and acts like a grain in baking. This flour has a unique earthy and nutty flavor to it, and works really well in gluten free baking.
Why this recipe is the best!
Did I mention how simple these crepes are? As long as you have buckwheat flour and xanthan gum, you'll realize how shockingly easy these are to make! They're perfect for a quick but delicious breakfast, or any meal for that matter. Here are a few more reasons you'll love these crepes:
- This recipe makes 6 crepes, to feed the family or have a few left over.
- You only need 4 ingredients and 1 bowl to whip these up.
- Like these almond flour crepes and these oatmeal crepes, these crepes come together in less than 30 minutes.
- You can customize the crepes, using the sweet or savory filling of your choice.
Ingredients & substitutions
- Buckwheat flour - The Bouchard Farms brand was used in this recipe. A substitute for buckwheat flour hasn't been tested.
- Granulated sugar - The sugar can be omitted if you will be using a savory filling.
- Xanthan gum - There is no alternative for the xanthan gum.
- Water - There is no alternative for the water.
Measurements for each ingredient, along with instructions for making the crepes are in the recipe card below.
Note about fillings
The filling options for these crepes are endless! Some ideas are fresh fruit, canned fruit, cooked apples, cooked peaches, ham, turkey, cheese, chicken salad, and tuna salad. They can also be served as they are alongside a breakfast, lunch, or dinner meal.
Buckwheat crepes step by step
Start by heating a flat bottom skillet to medium heat.
In a medium bowl, add the buckwheat flour, sugar and xanthan gum. Whisk until combined.
Add the water (step 1 above) and whisk for 30 seconds to 1 minute, until there are no more lumps (step 2).
Cooking & serving
Spray the hot skillet with cooking spray and pour ¼ cup batter onto the skillet, swirling in a circle as you pour. You should end up with a 7-inch crepe. Cook on one side for about 30 seconds. Use a large spatula to flip, and cook for 30 seconds to 1 minute.
Place your finished crepe on a serving plate and repeat with the rest of the batter. Make sure you spray the pan with cooking spray before you pour more batter. Dress the crepes up with the filling/topping of your choice and enjoy!
💭Pro tips for making these crepes
1. Weigh out the buckwheat flour and sugar
Using a scale to weigh ingredients gives you the most accurate measurements. So weigh the buckwheat flour and sugar rather than scooping with measuring cups.
2. Omit the sugar for savory crepes
If you decide to go the savory crepe route, you can omit the sugar and make the batter with buckwheat flour, xanthan gum, and water. Just make sure you have your fillings in mind before you mix up the batter, so you know whether to make them sweet or not!
3. Avoid making the crepes too large
When it's time to cook the crepes, grab a large spatula and try not to make each crepe too big. The larger they are, the harder they are to flip.
4. Pour the batter in a circular motion
Use a ¼ cup of batter for each crepe and swirl the batter in a circle as you pour it onto the pan. You can also tilt the pan to spread the batter into a bigger circle. Each crepe should be about 7 inches across.
5. Helpful tools
Here are a few tools that will help you make these crepes:
- Digital scale
- Whisk
- Medium bowl
- Flat skillet
- Large spatula
Recipe FAQs
Buckwheat is a grain-like seed that comes from the buckwheat plant. When it's milled, it becomes buckwheat flour, which is what is used in this recipe.
Crepes are similar to pancakes, but they are very thin. They are commonly rolled up with a filling inside, either sweet or savory. Crepe batter is runnier than traditional pancake batter so it can spread into a thin layer while being cooked.
Lots of things! Sweet crepes can be filled with fruit (fresh or cooked), Nutella, a sweetened cream cheese mixture, and topped with powdered sugar. Savory crepes can be filled with the meat of your choice, chicken salad, tuna salad, or cheese.
I haven't tried to freeze these crepes, so I would suggest storing them in the refrigerator to get the most out of them. They will last in the refrigerator for up to 5 days.
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Recipe
4-Ingredient Buckwheat Crepes (Gluten & Dairy Free)
Ingredients
- 100 grams buckwheat flour about ¾ cup
- 10 grams granulated sugar
- ¼ teaspoon xanthan gum
- 1 ½ cups water
Instructions
- Heat a flat bottom skillet to medium heat.
- In a medium bowl, add the buckwheat flour, sugar and xanthan gum. Whisk until completely combined.
- Add the water and whisk until lump free - 30 seconds to 1 minute.
- Spray the hot skillet with cooking spray and pour ¼ cup batter onto the skillet, swirl the batter in a circle as you go. You should end up with a 7 inch circle.
- Cook on one side for 30 seconds.
- Use a large spatula and flip to the other side. Allow to cook for another 30 seconds to 1 minute.
- Remove and place on a serving plate. Repeat with remaining batter, spraying with cooking spray before pouring the batter.
Notes
- Recipe was tested with Bouchard Farms buckwheat flour. A substitute for buckwheat has not been tested in this recipe.
- The sugar can be omitted if you are making crepes for a savory filling.
- The batter will be thin.
- Use a ¼ cup measure to pour the batter onto the skillet. You should end up with a 7 inch circle.
- Instead of swirling the batter as you pour it into the pan, you can tilt the pan to move the batter into a larger circle. I've found this to be a bit harder to do.
- Crepes can be stored at room temperature in a sealed plastic bag for up to 2 days. They can also be refrigerated for up to 5 days. Freezing has not been tested.
- Crepes can be filled with fresh fruit, canned fruit, cooked apples, cooked peaches, ham, turkey, cheeses, chicken salad, tuna salad or served alongside a breakfast, lunch or dinner meal.
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