Chicken Free Gluten Free Buckwheat Crepes
Buckwheat crepes have a nutty, earthy depth that sets them apart from their pale, all-purpose-flour cousins, and this version leans fully into that character. The batter comes together with just a handful of pantry staples — buckwheat flour, eggs, whole milk, water, and a little melted butter — making it naturally free of any poultry-derived ingredients without any substitutions or workarounds required. That 30-minute rest is the quiet secret here: it lets the buckwheat fully hydrate so the crepes turn out tender and pliable rather than brittle or gummy. Once you get the swirl motion down, the whole batch moves quickly, and the finished crepes stack beautifully without sticking to each other. They're endlessly versatile — roll them with jam and a dusting of powdered sugar, fill them with sautéed mushrooms and cheese, or serve them simply with a pat of butter. The slightly toasty, almost chocolatey flavor of buckwheat makes every bite feel a little more special than a standard crepe, and nobody at the table will feel like they're missing a thing.
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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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