Macadamia Free Gluten Free Buckwheat Crepes
Buckwheat brings a nutty, earthy depth to these delicate crepes that you simply can't get from a standard white flour batter. The ingredient list is refreshingly short — just buckwheat flour, eggs, whole milk, water, and butter — so there's no guesswork about what's hiding in the mix, and nothing that could trigger a macadamia nut concern. The 30-minute batter rest is the quiet secret to getting that perfectly pliable, lacy texture rather than crepes that crack or tear when you fold them. Once you nail the swirl-and-tilt technique in the pan, you'll be stacking them up faster than your family can eat them. They're equally at home filled with something sweet like jam and whipped cream or wrapped around savory leftovers for a quick weeknight dinner. Stack them, store them, reheat them — these crepes hold up beautifully and make any meal feel a little more special.
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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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