Xanthan Gum Free Gluten Free Buckwheat Crepes

Total time1 hr

Prep time10 min

Cook time20 min

Xanthan Gum Free Gluten Free Buckwheat Crepes

Buckwheat has a naturally earthy, slightly nutty depth that makes these thin, lacy crepes taste far more interesting than anything made with plain white flour. The entire batter comes together with just buckwheat flour, eggs, whole milk, water, and melted butter — no gums, no starches, no additives needed to hold things together. That's the quiet brilliance here: buckwheat is naturally gluten-free and behaves beautifully on its own, so there's no need for the binding agents that show up in so many gluten-free recipes. The 30-minute rest is a small but important step that lets the flour fully hydrate, giving you crepes that are pliable and tender rather than brittle or prone to tearing. Once you get the swirl motion down, the whole batch comes together quickly, and the finished crepes stack without sticking — which means they're just as practical as they are delicious. Fill them sweet with fruit and cream, or go savory with eggs and cheese; either way, this is the kind of recipe that makes a relaxed weekend breakfast feel genuinely special.

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Ingredients

4 servings

For the batter

1 cup buckwheat flour
Bobs Red Mill Organic Flour Buckwheat - 22 Oz Arrowhead Mills Gluten Free Organic Buckwheat Flour Pure Living Sprouted Grain Buckwheat Flour Organic Pereg, Flour, Multi-Purpose, Buckwheat (1 lb)Bob's Red Mill Buckwheat Flour
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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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