Mustard Free Gluten Free Buckwheat Crepes
Buckwheat crepes have a gorgeous, earthy depth that sets them apart from their pale wheat-flour cousins, and these turn out impossibly thin and pliable with just a handful of clean, straightforward ingredients. The entire batter comes together with buckwheat flour, eggs, whole milk, water, and a little melted butter — nothing hidden, nothing processed, which makes it easy to feel confident about what's going on your plate. That 30-minute rest is the quiet secret here: it lets the flour fully hydrate so the batter spreads beautifully and the finished crepes fold without tearing. Swirling the pan the moment the batter hits is the only real technique to master, and after the first one or two you'll find a rhythm that feels almost meditative. The result is a lacy, golden stack that works just as well with savory fillings as it does with something sweet. Whether you're navigating a sensitivity or simply cooking for a crowd with mixed needs, this is the kind of recipe that earns a permanent spot in your weekend rotation.
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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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