Gut Friendly Gluten Free Buckwheat Crepes
Buckwheat has a naturally earthy, slightly nutty depth that makes these crepes taste far more interesting than anything you'd get from a standard white flour version. Because buckwheat is a seed rather than a grain, it contains no gluten, which means the whole recipe is built around ingredients that tend to be much gentler on a sensitive digestive system. The 30-minute batter rest is a small but important step — it lets the flour fully hydrate and the batter relax, so each crepe comes out thin, pliable, and easy to fold without cracking. Whole milk and a touch of melted butter round out the batter with just enough richness to keep things satisfying without feeling heavy. The technique of tilting and swirling the pan right after pouring gives you that classic lacy edge and even thickness that makes crepes so satisfying to eat. Stack them straight from the pan — they genuinely won't stick — and serve them warm with whatever filling suits your mood, sweet or savory.
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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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