Nutmeg Free Gluten Free Buckwheat Crepes
Buckwheat has a deep, earthy flavor that gives these crepes a rustic character you simply won't get from a standard white-flour version. The batter comes together with just a handful of clean, straightforward ingredients — buckwheat flour, eggs, whole milk, water, and a little melted butter — so there's nothing hidden or unexpected lurking in the mix. That 30-minute rest is the real secret here: it lets the flour fully hydrate and the batter relax, which means your crepes turn out tender and pliable rather than brittle or prone to tearing. The swirl technique in the pan is easier than it looks, and once you get the rhythm going, you'll be stacking up beautiful, lacy rounds in no time. These are endlessly versatile — fill them sweet, fill them savory, or just roll them up with a little butter and enjoy them as they are. Because the ingredient list is so minimal and intentional, you know exactly what's going into every bite, which is a genuine relief when you're navigating specific dietary needs.
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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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