Paraben Free Gluten Free Buckwheat Crepes
Buckwheat has a deep, earthy flavor that makes these thin, lacy crepes taste far more interesting than anything you'd get from a standard white-flour version. The batter comes together with just a handful of whole, recognizable ingredients — buckwheat flour, eggs, whole milk, water, and a little melted butter — so you always know exactly what's going into your food. That 30-minute rest is the quiet secret behind crepes that roll and fold without tearing, giving the flour time to fully hydrate before the pan ever heats up. Once you get the swirl motion down, the whole stack comes together quickly, and the results are beautifully golden with lightly crisp edges and a soft, pliable center. They're just as good filled with something savory as they are with a drizzle of honey or a spoonful of jam. Since the recipe relies entirely on simple, straightforward pantry staples, there's no need to scrutinize labels or worry about unnecessary additives sneaking in. Stack them, fill them, or serve them warm straight from the pan — either way, they disappear fast.
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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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