Wheat Free Gluten Free Buckwheat Crepes

Total time1 hr

Prep time10 min

Cook time20 min

4.7

(8)

Buckwheat has a rich, earthy depth that makes these crepes taste far more interesting than anything you'd get from a standard white flour batter. The key is the 30-minute rest, which lets the buckwheat flour fully hydrate and relax so each crepe comes out thin, pliable, and perfectly tender rather than stiff or gummy. The batter itself is beautifully simple — just flour, eggs, whole milk, water, and a little melted butter — so there's nothing hidden to worry about, and every ingredient is easy to verify. Swirling the pan quickly after pouring is the one technique worth practicing, and after the first crepe or two you'll have the rhythm down completely. Stack them as they come off the pan and they won't stick together, which makes the whole process surprisingly low-stress. Fill them sweet or savory, fold them into quarters, or roll them up — buckwheat's nutty flavor plays well in every direction.

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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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