Legume Free Gluten Free Buckwheat Crepes
Buckwheat has a wonderfully earthy, slightly nutty flavor that makes these thin, lacy crepes taste far more interesting than anything you'd get from a standard white-flour version. The batter comes together with just a handful of wholesome ingredients — buckwheat flour, eggs, whole milk, water, and a little melted butter — and despite its simplicity, the result is genuinely elegant. A 30-minute rest is the quiet secret here: it lets the flour fully hydrate so the crepes turn out pliable and tender rather than brittle or prone to tearing. Despite the name, buckwheat is not actually wheat at all — it's a seed, which means this recipe is naturally free of legumes and gluten without any awkward substitutions or specialty blends to track down. The pan technique is the only real skill involved: a quick tilt and swirl spreads the batter into a thin, even round, and after just a minute or so per side you get crepes with golden-spotted undersides and soft, rollable tops. Stack them as you go — they won't stick — and serve them warm with whatever sweet or savory fillings you love.
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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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