Cinnamon Free Gluten Free Buckwheat Crepes
Buckwheat crepes have a gorgeous nutty depth that sets them apart from their all-purpose flour cousins, and the earthy flavor pairs beautifully with both sweet and savory fillings. The ingredient list here is refreshingly short — buckwheat flour, eggs, whole milk, water, and butter — so there's no hidden spice blend or flavoring to second-guess. That matters a lot when you're navigating a sensitivity to cinnamon, since so many packaged mixes and store-bought crepes sneak in warming spices you'd never expect. The 30-minute batter rest is a small but important step that lets the buckwheat fully hydrate, giving you crepes that are pliable and tender rather than brittle or gummy. Swirling the pan quickly after each pour is the real skill to master, but once you get the motion down, the crepes come together fast and stack beautifully without sticking. Whether you fill them with fresh fruit and cream, a savory egg and cheese combination, or simply fold them with a little butter, these are endlessly versatile and genuinely impressive on the table.
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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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