Shellfish Free Gluten Free Buckwheat Crepes
Buckwheat has a deep, nutty earthiness 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 — so there's nothing mysterious hiding in the mix. A 30-minute rest is the quiet secret behind crepes that are pliable and smooth rather than stiff or prone to tearing, and it's worth every minute. Once you get the swirl motion down in the pan, the whole stack comes together quickly, with each crepe turning golden and lightly spotted in under two minutes. Since the recipe is entirely free of wheat and shellfish, it's a genuinely clean option for anyone navigating multiple food concerns at the table. Dress them sweet with fruit and cream or go savory with eggs and sautéed vegetables — the buckwheat flavor holds its own either way. These are the kind of crepes that make a weekend breakfast feel like a proper occasion.
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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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