Celery Free Gluten Free Buckwheat Crepes
Buckwheat crepes have a depth of flavor that their wheat-based cousins simply can't match — earthy, slightly nutty, and just substantial enough to feel like a real meal rather than a delicate afterthought. The batter comes together with buckwheat flour, eggs, whole milk, water, and a little melted butter, making it naturally free from celery and any of its derivatives without any substitutions or workarounds required. A 30-minute rest is the quiet secret here: it gives the buckwheat flour time to fully hydrate, which means the batter spreads beautifully in the pan and the finished crepes stay pliable instead of cracking. Getting that thin, even round is all about the tilt-and-swirl technique — pour, then immediately rotate the pan in a wide circle so the batter chases itself to the edges before it sets. The result is a lacy, golden crepe with crisp edges and a tender center that works just as well wrapped around savory fillings as it does drizzled with something sweet. Stack them straight on top of each other once they come off the heat — they genuinely won't stick — and serve them warm or at room temperature whenever you're ready.
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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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