Gluten Free Buckwheat Crepes

Total time1 hr

Prep time10 min

Cook time20 min

4.7

(8)

Buckwheat is one of those ingredients that sounds like it should contain wheat but is actually a completely separate plant — and that makes it a natural star for anyone avoiding gluten. These crepes are thin, lacy, and just slightly earthy in flavor, with a gorgeous golden color that looks far more impressive than the effort involved. The batter comes together with just a whisk and a bowl, and a 30-minute rest is all it takes to get that silky, pliable texture that makes each crepe easy to flip and fun to fill. A hot nonstick pan and a quick swirl of the wrist are the only real techniques you need to master. Each batch makes enough to serve four, so you can go sweet with fruit and cream or savory with eggs and cheese — the crepes hold up beautifully either way. Stacking them straight from the pan works perfectly since they won't stick together, which means less fuss and more eating.

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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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