MSG Free Gluten Free Buckwheat Crepes
Buckwheat has a deep, earthy flavor that gives these crepes a nutty richness you simply don't get from a standard white flour version. The batter comes together with just a handful of whole, recognizable ingredients — buckwheat flour, eggs, whole milk, water, and butter — so there's no need to scan a label for hidden additives or flavor enhancers. That 30-minute rest is a small but important step: it lets the flour fully hydrate and the batter relax, which is what gives each crepe that satisfyingly thin, pliable texture rather than something stiff or rubbery. The swirl technique in the pan is easier than it looks, and once you nail it on the first or second crepe, the rest come off the heat beautifully golden and lightly spotted. Stack them as you go — they genuinely won't stick to each other — and serve them warm with whatever filling you love most. Whether you go sweet or savory, this is the kind of recipe that feels far more impressive than the effort it actually takes.
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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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