Barley Free Gluten Free Buckwheat Crepes
Buckwheat has a rich, earthy depth that makes these thin, lacy crepes taste far more interesting than anything you'd get from a standard white-flour version. The batter comes together with just a handful of wholesome ingredients — buckwheat flour, eggs, whole milk, and a little melted butter — and a 30-minute rest is all it takes to transform it into something silky and perfectly pliable. Despite the name, buckwheat is not related to wheat at all, making it a naturally grain-free choice that sidesteps barley and other gluten-containing grains entirely without any complicated substitutions. The technique is straightforward: a quick swirl of the pan spreads each pour into a delicate round that cooks up golden at the edges and tender in the center. Stack them as you go — they won't stick — and you'll have a beautiful pile ready to fill, fold, or roll however you like. Whether you go savory with herbs and cheese or sweet with fruit and a drizzle of honey, these crepes are endlessly versatile and genuinely impressive at the table.
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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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