Artificial Food Coloring Free Gluten Free Buckwheat Crepes

Total time1 hr

Prep time10 min

Cook time20 min

Artificial Food Coloring Free Gluten Free Buckwheat Crepes

Buckwheat has a deep, earthy flavor that makes these crepes taste far more interesting than anything you'd find in a box mix — and every ingredient here is exactly what it sounds like, with no synthetic dyes or artificial additives hiding in the list. That matters more than you might think, since many packaged pancake and crepe mixes sneak in colorants to achieve a uniform golden look. Here, the warm, nutty color comes entirely from the buckwheat flour itself, which is naturally rich and beautiful on its own. The batter comes together with just flour, eggs, whole milk, water, and butter — clean, real ingredients that you can feel good about. Letting the batter rest for 30 minutes is the quiet secret to crepes that are pliable and tender rather than stiff or rubbery. Once you get the swirl motion down, the whole batch moves quickly, and the finished crepes stack without sticking so you can serve them all at once. Fill them sweet or savory — either way, you know exactly what's on the plate.

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Ingredients

4 servings

For the batter

1 cup buckwheat flour
Bobs Red Mill Organic Flour Buckwheat - 22 Oz Arrowhead Mills Gluten Free Organic Buckwheat Flour Pure Living Sprouted Grain Buckwheat Flour Organic Pereg, Flour, Multi-Purpose, Buckwheat (1 lb)Bob's Red Mill Buckwheat Flour
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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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