Pecan Free Gluten Free Buckwheat Crepes
Buckwheat brings a deep, nutty earthiness to these delicate crepes that makes them feel far more sophisticated than your average breakfast staple. The batter comes together with just a handful of clean, straightforward ingredients — buckwheat flour, eggs, whole milk, water, and a touch of melted butter — so there's no guesswork about what's actually in your food. A 30-minute rest is the quiet secret here: it lets the flour fully hydrate and the batter relax, which means each crepe comes out thin, pliable, and beautifully golden rather than stiff or prone to tearing. Swirling the pan quickly after pouring is the one technique worth practicing, and after the first crepe or two you'll have the rhythm down completely. The finished stack is endlessly versatile — fill them sweet, fill them savory, or simply roll them with a little butter and enjoy them as they are. Since the ingredient list is naturally free of tree nuts from start to finish, there's no need to scrutinize labels or worry about hidden additions sneaking in. These are the kind of crepes that make a weekend morning feel genuinely special.
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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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