Artificial Flavors Free Gluten Free Buckwheat Crepes
Buckwheat has a deep, earthy flavor that gives these delicate crepes a nutty richness you simply won't get from a standard white flour version. The batter comes together with just a handful of real, whole ingredients — buckwheat flour, eggs, whole milk, water, and butter — so there's nothing hidden, nothing synthetic, and no reason to squint at a label. That 30-minute rest is the quiet secret here: it lets the flour fully hydrate and the batter relax, which means your crepes come out thin, pliable, and beautifully golden rather than stiff or prone to tearing. Swirling the pan quickly after pouring is the one technique worth practicing, and after the first crepe or two you'll have the rhythm down completely. Stack them as they come off the heat — they won't stick — and serve them sweet with fresh fruit or savory with eggs and cheese, because buckwheat plays well with just about everything. Clean, simple, and genuinely satisfying from the very first bite.
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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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