Citrus Free Gluten Free Buckwheat Crepes
Buckwheat crepes have a deep, earthy flavor that sets them apart from anything made with all-purpose flour, and the naturally gluten-free grain gives these a satisfying, slightly nutty character that feels genuinely special. The batter comes together with just a handful of pantry staples — buckwheat flour, eggs, whole milk, and butter — with zero citrus in sight, so there's no need to scan labels or swap anything out. That 30-minute rest is the quiet secret to getting crepes that are pliable and smooth rather than brittle or prone to tearing, so don't skip it. Once you get the hang of the swirl-and-tilt technique, the stack builds up fast and the whole batch feels almost effortless. These are endlessly versatile — fold them around savory fillings, layer them with sweet toppings, or simply enjoy them warm off the pan with a little extra butter. Whether you're cooking for someone with dietary restrictions or just craving something a little more interesting than a standard pancake, this recipe delivers real, crowd-pleasing results.
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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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