Nightshade 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 standard flour — and because buckwheat is naturally gluten free, there's no substitution trickery involved. The batter comes together with just a handful of wholesome ingredients: buckwheat flour, eggs, whole milk, water, and a little melted butter for richness. A 30-minute rest is the quiet secret here, giving the flour time to fully hydrate so the crepes turn out pliable and tender rather than brittle or stiff. Swirling the batter around a hot pan feels like a small kitchen skill worth mastering, and after the first one or two you'll find a satisfying rhythm. Since the entire ingredient list is free of tomatoes, peppers, potatoes, and other nightshade plants, these are genuinely safe to fill and serve without scanning labels or making substitutions. Stack them with sweet fillings like fruit and cream, or go savory with herbs and cheese — the crepes themselves are neutral enough to go either way. They reheat beautifully and keep well, making them a reliable staple to have in your back pocket for any meal of the day.
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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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