Mushroom Free Gluten Free Buckwheat Crepes
Buckwheat crepes have a nutty, earthy depth that sets them apart from their pale, all-purpose-flour cousins, and the texture is impossibly thin and tender once you get the technique down. The ingredient list is refreshingly short — just buckwheat flour, eggs, whole milk, water, and butter — so there's nowhere for unwanted extras to hide. That 30-minute batter rest is the quiet secret to success here: it gives the flour time to fully hydrate, which means your crepes come out pliable and smooth rather than crumbly or stiff. Swirling the pan quickly after each pour is the only real skill involved, and after the first two or three you'll have the rhythm locked in. These are naturally free of any fungi-derived ingredients, which can sneak into packaged mixes and pre-made batters more often than you'd expect. Stack them high and fill them with whatever you're craving — sweet or savory, they handle both beautifully.
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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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