Peanut Free Gluten Free Buckwheat Crepes
Buckwheat crepes have a deep, earthy flavor and a beautifully thin, pliable texture that makes them feel far more impressive than the short ingredient list suggests. Because buckwheat is naturally a seed rather than a wheat-based grain, this batter is completely free of gluten — and with just flour, eggs, milk, butter, salt, and water, there are no hidden additives or shared-facility concerns to stress over. The 30-minute batter rest is a small but meaningful step that lets the flour fully hydrate, resulting in crepes that fold and roll without tearing. Swirling the pan quickly after each pour is the key technique here, and once you get the rhythm down, the stack builds up fast. They come out lightly golden with delicate spotted edges — the kind of thing that looks like it came from a French café but happened in your own kitchen. Pile them with sweet or savory fillings, or simply serve them warm with a little extra butter; either way, they disappear quickly.
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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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