Lupin Free Gluten Free Buckwheat Crepes
Buckwheat has a deep, earthy flavor that gives these delicate crepes a nutty richness you simply don't 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 — making it naturally free from lupin and any of the legume-based flour blends that can sneak into gluten-free baking mixes. That 30-minute rest is the quiet secret here: it lets the buckwheat fully hydrate so the crepes turn out pliable and silky rather than brittle or prone to tearing. Once you get the swirl technique down, the whole batch moves quickly, and the finished crepes stack beautifully without sticking. Fill them sweet with fruit and cream, or go savory with eggs and cheese — the slightly toasty flavor of buckwheat plays well in either direction. These are the kind of crepes that feel genuinely impressive on the table while being completely straightforward to make at home.
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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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