Almond Free Gluten Free Buckwheat Crepes
Buckwheat has a deep, earthy flavor that gives these crepes a nutty richness you simply don't get from a standard white flour version. The batter comes together with just a handful of wholesome ingredients — buckwheat flour, eggs, whole milk, water, and a little melted butter — and a 30-minute rest is all it takes to transform that simple mix into something silky and pliable. Every ingredient here is naturally free from almonds and almond-derived products, so there's no need to scrutinize labels or worry about sneaky nut flours hiding in the mix. The technique is straightforward: swirl the batter in a hot pan, wait for the edges to lift, flip once, and you're done. Stack them up and they won't stick together, which makes this a genuinely stress-free recipe even if you're making a big batch. Fill them sweet with fresh fruit and cream, or go savory with eggs and cheese — the slightly toasty buckwheat flavor plays beautifully either way. This is the kind of recipe that feels fancy on the plate but asks very little of you in the kitchen.
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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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