Low Sugar Gluten Free Buckwheat Crepes
Buckwheat brings a deep, nutty earthiness to these delicate crepes that makes them feel far more interesting than your average breakfast staple. The batter comes together with just a handful of wholesome ingredients — buckwheat flour, eggs, whole milk, water, and a little melted butter — with zero sweeteners added anywhere in the recipe. That matters more than you might think, because so many store-bought crepe mixes and restaurant versions sneak sugar into the batter itself, making it hard to know exactly what you're eating. Here, the only sweetness comes naturally from the milk and the toasty, slightly earthy flavor of the buckwheat itself. The 30-minute rest is a small but important step that lets the flour fully hydrate, giving you crepes that are pliable and smooth rather than brittle or gummy. Once you get the swirl technique down, the whole batch comes together quickly, and the finished crepes stack beautifully without sticking. Fill them savory, fill them sweet on your own terms, or eat them plain — the choice is entirely yours.
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Learn more →Ingredients
4 servings
For the batter
- 1 cup buckwheat flour
- ¼ tsp salt
- 2 large eggs
- 1 ½ cups whole milk
- ½ cup water
- 2 tbsp unsalted butter, melted and cooled
For cooking
- 1 tbsp unsalted butter, for the pan
Instructions
- 1
Whisk together the buckwheat flour and salt in a large mixing bowl. Make a well in the center, add the eggs, and whisk from the center outward until a thick paste forms. Gradually pour in the milk while whisking, then add the water and melted butter, whisking until the batter is smooth and thin — about the consistency of heavy cream with no lumps remaining.
- 2
Cover the bowl and let the batter rest at room temperature for 30 minutes. This allows the buckwheat flour to fully hydrate and the batter to relax, which produces more pliable crepes.
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