Breastfeeding Friendly Gluten Free Buckwheat Crepes
Buckwheat has a deep, nutty flavor that makes these thin, lacy crepes taste far more interesting than anything made with plain white flour. The batter comes together with just a handful of wholesome ingredients — buckwheat flour, eggs, whole milk, and a little melted butter — so you know exactly what's going into every bite, which matters a lot when you're eating for two. That 30-minute rest is a small but important step: it lets the flour fully hydrate and gives you crepes that are pliable and smooth rather than brittle or prone to tearing. Buckwheat is naturally gluten-free, so there's no need to swap or substitute anything here — the recipe is built around it from the start. Whether you fill them with something sweet for breakfast or go savory at dinner, these crepes are endlessly versatile and genuinely satisfying. They stack beautifully without sticking, so you can make a full batch ahead of time and pull them out whenever hunger strikes — which, let's be honest, happens often. Simple, nourishing, and a little bit elegant without requiring any special effort.
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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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