Cashew Free Gluten Free Buckwheat Crepes
Buckwheat crepes have a deep, earthy flavor that sets them apart from their pale wheat-flour cousins, and the naturally gluten-free grain gives each delicate round a slightly nutty richness that pairs beautifully with both sweet and savory fillings. The batter comes together with just a handful of pantry staples — buckwheat flour, eggs, whole milk, and a little melted butter — so there are no hidden nut-based ingredients or sneaky add-ins to worry about. Letting the batter rest for 30 minutes is the quiet secret to crepes that are pliable and smooth rather than crumbly or stiff, which can be a real challenge when working with alternative flours. The swirl technique in the pan is easier than it looks, and once you get the rhythm going, you'll be stacking up thin, lacy rounds in no time. They come off the heat lightly golden with just a little spotting on the second side — exactly the texture you want for rolling or folding around your favorite fillings. Because the ingredient list is so clean and straightforward, this is a recipe you can feel genuinely confident about serving to anyone avoiding tree nuts without having to double-check a single label.
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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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