Nitrate & Nitrite Free Gluten Free Buckwheat Crepes
Buckwheat crepes have a deep, nutty flavor that sets them apart from their pale wheat-flour cousins, and the earthy richness here makes every bite feel a little more special. The batter comes together with just a handful of clean, whole ingredients — buckwheat flour, eggs, whole milk, water, and butter — so there's nothing hidden to second-guess. That 30-minute rest is the quiet secret to success: it lets the flour fully hydrate and the batter relax, giving you crepes that are thin, pliable, and beautifully golden at the edges rather than stiff or prone to tearing. Swirling the pan quickly after each pour is the only real technique to master, and once you get the motion down, the stack grows fast. These are endlessly versatile — fill them sweet with fruit and a dusting of powdered sugar, or go savory with eggs and cheese for a satisfying meal any time of day. Because every ingredient is naturally free of cured-meat additives and preservatives, this is a recipe you can serve with total confidence to anyone avoiding nitrates and nitrites in their diet.
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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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