Interstitial Cystitis Friendly Gluten Free Buckwheat Crepes
Buckwheat has a deep, earthy flavor that makes these thin, delicate crepes taste far more interesting than anything made with plain white flour — and the texture is wonderfully soft and pliable. For anyone managing interstitial cystitis, finding satisfying foods that don't trigger symptoms can feel like a constant puzzle, but this recipe keeps things beautifully simple. The ingredient list is short and bladder-friendly: buckwheat flour, eggs, whole milk, water, and butter — no citrus, no vinegar, no tomatoes, no hidden irritants lurking in a spice blend. The 30-minute batter rest is a small but important step that lets the flour fully hydrate, giving you crepes that fold without cracking and cook up with those gorgeous golden spots. A well-seasoned nonstick pan and a confident swirl are really all the technique you need. Stack them up and fill them with whatever your diet allows — sweet or savory, these are endlessly versatile. Once you have a batch ready, you'll wonder how you ever got through the week without them.
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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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