High Fructose Corn Syrup Free Gluten Free Buckwheat Crepes

Total time1 hr

Prep time10 min

Cook time20 min

High Fructose Corn Syrup Free Gluten Free Buckwheat Crepes

Buckwheat crepes have this wonderfully earthy, slightly nutty flavor that sets them apart from anything you'd get at a brunch spot, and the texture is delicate yet sturdy enough to hold whatever filling you throw at them. Every ingredient here is exactly what it says on the label — flour, eggs, whole milk, water, and butter — so there's no sneaky sweetener hiding in the mix, which is a real concern with packaged crepe mixes and store-bought batters that often rely on corn syrup derivatives to improve shelf life or texture. The 30-minute batter rest is a small but meaningful step that lets the buckwheat fully hydrate, giving you crepes that are pliable and smooth rather than crumbly or stiff. Swirling the pan quickly after pouring is the one technique worth practicing, and once you get the motion down, the whole batch comes together fast. Stack them as they come off the pan — they genuinely won't stick — and serve them sweet with fresh fruit or savory with eggs and cheese. Clean, real ingredients and a straightforward method make this one of those recipes you'll come back to again and again.

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Ingredients

4 servings

For the batter

1 cup buckwheat flour
Bobs Red Mill Organic Flour Buckwheat - 22 Oz Arrowhead Mills Gluten Free Organic Buckwheat Flour Pure Living Sprouted Grain Buckwheat Flour Organic Pereg, Flour, Multi-Purpose, Buckwheat (1 lb)Bob's Red Mill Buckwheat Flour
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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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