Sesame Free Gluten Free Buckwheat Crepes
Buckwheat has a deep, earthy flavor that gives these delicate crepes a nutty richness you simply don't get from all-purpose flour — and the texture is remarkably tender once the batter gets its 30-minute rest. That resting step is the quiet secret here: it lets the buckwheat fully hydrate so the crepes spread thin and stay pliable instead of tearing when you flip them. The ingredient list is refreshingly short — buckwheat flour, eggs, whole milk, water, and butter — with nothing hidden that could trigger a sesame sensitivity. No tahini, no sesame oil, no ambiguous blends, just clean pantry staples you can verify at a glance. The technique is straightforward too: a hot pan, a quick swirl, and about a minute per side to get those lightly golden, lacy edges. Stack them as they come off the pan and they won't stick, which means you can have a full batch ready before anyone even sets the table. Fill them sweet, fill them savory, or eat them plain — they're that good on their own.
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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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