Seed Oil Free Gluten Free Buckwheat Crepes

Total time1 hr

Prep time10 min

Cook time20 min

Seed Oil Free Gluten Free Buckwheat Crepes

Buckwheat crepes have a deep, nutty flavor that sets them apart from anything you'd make with all-purpose flour, and the texture is wonderfully tender and pliable — perfect for folding around sweet or savory fillings. Every ingredient here is straightforward and whole: buckwheat flour, eggs, whole milk, water, and real unsalted butter, with zero refined or industrial seed oils in sight. That matters more than it might seem, because so many store-bought crepes and pancake mixes sneak in canola or sunflower oil as a filler fat. Here, butter does all the work — both in the batter and in the pan — giving these crepes a rich, clean flavor that vegetable oil simply can't replicate. The 30-minute batter rest is a small step that pays off big, letting the buckwheat fully hydrate so the crepes cook up smooth and flexible rather than brittle or gummy. Once you get the swirl motion down, the whole batch comes together quickly, and the finished crepes stack neatly without sticking. Whether you fill them with fruit and cream or go the savory route, this is the kind of recipe you'll come back to again and again.

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Ingredients

4 servings

For the batter

1 cup buckwheat flour
Bobs Red Mill Organic Flour Buckwheat - 22 Oz Arrowhead Mills Gluten Free Organic Buckwheat Flour Pure Living Sprouted Grain Buckwheat Flour Organic Pereg, Flour, Multi-Purpose, Buckwheat (1 lb)Bob's Red Mill Buckwheat Flour
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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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