Pregnancy Friendly Gluten Free Buckwheat Crepes
Buckwheat has a rich, earthy depth that makes these thin, lacy crepes feel far more satisfying than anything made with plain white flour. The batter comes together with just a handful of wholesome ingredients — buckwheat flour, whole milk, eggs, and a little melted butter — so you know exactly what's going into every bite, which matters a lot when you're eating for two. Buckwheat is naturally gluten-free and packed with nutrients like magnesium and plant-based protein, making it a genuinely nourishing choice during pregnancy rather than just a workaround. The eggs and whole milk add richness and help keep the crepes pliable and tender, while the 30-minute batter rest is a small but important step that makes the final texture noticeably smoother. Cooking them in a nonstick pan with just a touch of butter keeps things simple and easy to manage, even on days when standing at the stove feels like a lot. Stack them with sweet or savory fillings depending on what your cravings are calling for — these are flexible enough to go either way.
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Learn more →Ingredients
4 servings
For the batter
- 1 cup buckwheat flour
- ¼ tsp salt
- 2 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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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