Capsaicin Free Gluten Free Buckwheat Crepes
Buckwheat brings a deep, nutty earthiness to these delicate crepes that makes them feel far more special than your average breakfast staple. 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 it into something silky and perfectly pliable. Because buckwheat is naturally gluten free and the recipe relies on no wheat flour whatsoever, these crepes are a genuinely satisfying option for anyone navigating gluten sensitivities without wanting to sacrifice texture or flavor. The thin, lacy rounds cook up golden and tender in a nonstick pan, with edges that lift cleanly and a surface that spots beautifully on the second side. Every single ingredient here is also completely free of capsaicin, so there's no heat hiding in the batter — just clean, mild, buttery flavor that works beautifully with both sweet and savory fillings. Stack them warm with a drizzle of honey and fresh fruit, or fold them around sautéed vegetables and a sprinkle of cheese for something more substantial. Once you see how easy it is to swirl a perfect round in the pan, this will become a weekend ritual you look forward to all week.
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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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