Soy Free Gluten Free Buckwheat Crepes

Buckwheat crepes have a nutty, earthy depth that sets them apart from their pale, all-purpose-flour cousins, and the lacy, golden edges make them look like something you'd order at a Parisian café. The ingredient list here is refreshingly short — buckwheat flour, eggs, whole milk, water, and butter — so there's no hunting for specialty products or decoding labels for hidden soy derivatives. That 30-minute batter rest is the quiet secret to getting crepes that are pliable and smooth rather than brittle or prone to tearing, so don't skip it. Once the pan is properly hot and you get the hang of that swirl-and-tilt motion, the whole batch comes together quickly and the crepes stack beautifully without sticking. Fill them sweet with fruit and whipped cream, or go savory with eggs and cheese — buckwheat's bold flavor holds its own either way. This is the kind of recipe that feels impressive enough for a weekend brunch but is genuinely simple once you've made the first crepe.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →