Gelatin Free Gluten Free Buckwheat Crepes
Buckwheat crepes have a deeply nutty, earthy flavor that sets them apart from their pale wheat-flour cousins, and this batter comes together with nothing more than flour, eggs, whole milk, water, and a little melted butter. Every ingredient here is straightforwardly animal- or plant-derived with no hidden thickeners or setting agents, so there's no need to scan labels for sneaky gelatin lurking in a packaged mix. The 30-minute batter rest is the quiet secret to success — it gives the buckwheat flour time to fully hydrate, which means the crepes turn out pliable and tender rather than brittle or prone to tearing. Swirling the pan quickly after each pour is the one technique worth practicing, and after the first two or three you'll have the rhythm down cold. The finished crepes stack beautifully without sticking, so you can make a full batch ahead of time and serve them warm or at room temperature whenever you're ready. Fill them sweet, fill them savory, or eat them plain straight off the pan — they're that good on their own.
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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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