Chestnut Free Gluten Free Buckwheat Crepes
Buckwheat has a wonderfully earthy, slightly nutty depth that makes these thin crepes taste far more interesting than anything you'd get from a standard white flour version. The ingredient list is refreshingly short — just buckwheat flour, eggs, whole milk, water, and a little melted butter — so there's nothing hidden to worry about, and every component is easy to verify at the store. That 30-minute batter rest is the quiet secret here: it lets the flour fully hydrate and the gluten-free batter relax, which means your crepes come out pliable and smooth rather than crumbly or stiff. Swirling the pan quickly after you pour is the only real technique to master, and after the first one or two you'll find a rhythm that makes the whole batch feel almost effortless. The finished crepes stack beautifully without sticking, so you can make them ahead and fill them however you like — sweet with fruit and cream, or savory with eggs and cheese. They're elegant enough for a weekend brunch spread but simple enough to pull off on a Tuesday morning.
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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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