Seeds Free Gluten Free Buckwheat Crepes
Buckwheat has a wonderfully earthy, nutty depth that makes these thin, lacy crepes taste far more interesting than anything made with plain white flour. The batter comes together with just a handful of wholesome ingredients — buckwheat flour, eggs, whole milk, water, and a little melted butter — and a 30-minute rest is all it takes to transform that simple mix into something silky and pliable. Because buckwheat is naturally a seed rather than a true grain, it fits neatly into a seeds-free lifestyle only when you know exactly what's in your batter, and here every ingredient is straightforward and easy to verify. The technique is more forgiving than it looks: tilt the pan, let the edges curl, flip once, and you've got a beautifully golden crepe in under two minutes. Stack them as you go — they won't stick — and serve them warm with whatever sweet or savory filling you love. Whether you're feeding a crowd at brunch or just treating yourself on a slow morning, this recipe delivers something that feels genuinely special without any complicated workarounds.
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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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