Tree Nut Free Gluten Free Buckwheat Crepes
Buckwheat has a deep, earthy flavor that makes these crepes taste far more interesting than anything you'd get from a standard white flour version — slightly nutty, a little rustic, and genuinely delicious. The batter comes together with just a handful of wholesome ingredients: buckwheat flour, eggs, whole milk, water, and a touch of melted butter, with nothing that could trigger a tree nut reaction hiding in the mix. That 30-minute rest is the quiet secret to success here — it gives the flour time to fully hydrate and the batter time to relax, so each crepe comes out thin, pliable, and easy to flip. Once you get the swirl motion down, the whole batch moves quickly, and the finished crepes stack beautifully without sticking to each other. Fill them sweet with fruit and a drizzle of honey, or go savory with eggs and cheese — the buckwheat base holds up either way. These are the kind of crepes that feel like a weekend treat but are simple enough to pull off on a random Tuesday morning.
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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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