4-Ingredient Buckwheat Crepes: Gluten Free, Dairy Free
This simple, easy recipe for buckwheat crepes will be your new go-to for busy days. Whether for breakfast, lunch or dinner, these crepes are gluten and dairy free, just 4 ingredients and made in just one bowl!
Servings: 6 crepes
Calories: 63kcal
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.
- Recipe can be doubled.
