Pork 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 pairs beautifully with both sweet and savory fillings. The ingredient list is refreshingly simple — buckwheat flour, eggs, whole milk, water, and butter — so every element is easy to verify and completely free of pork or pork-derived products. That 30-minute batter rest is the quiet secret to success: it gives the buckwheat flour time to fully hydrate, resulting in crepes that are thin, pliable, and satisfying rather than gummy or stiff. Swirling the pan quickly after each pour is the only real technique to master, and once you get the rhythm down, the stack grows fast. Whether you fold them around fresh fruit and cream or fill them with sautéed vegetables and cheese, these crepes are elegant enough for a weekend brunch yet simple enough for a weeknight dinner. Stack them high, serve them warm, and watch them disappear.
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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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