Honey Free Gluten Free Buckwheat Crepes
Buckwheat crepes have a deep, nutty flavor that sets them apart from anything you'd make with all-purpose flour, and that earthy quality makes them feel both rustic and a little bit fancy at the same time. The batter comes together with just a handful of wholesome ingredients — buckwheat flour, eggs, whole milk, water, and a touch of melted butter — with absolutely no sweeteners of any kind, so these are naturally free of honey without any substitutions or workarounds needed. That 30-minute rest is the quiet secret to getting crepes that are pliable and smooth rather than brittle or prone to tearing when you flip them. The technique of tilting and swirling the pan right after you pour is easier than it sounds, and after the first one or two you'll find a rhythm that makes the whole batch feel effortless. Stack them as you go — they genuinely won't stick — and serve them warm with savory fillings like sautéed mushrooms and cheese, or go the simple route with fresh fruit and a dusting of powdered sugar. Whether you're cooking for someone with dietary restrictions or just looking for a more interesting crepe, this recipe delivers a result that's tender, golden, and deeply satisfying.
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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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