Yeast Free Gluten Free Buckwheat Crepes

Total time1 hr

Prep time10 min

Cook time20 min

4.7

(8)

Buckwheat crepes have a deep, nutty flavor that feels far more sophisticated than their short ingredient list suggests. The batter comes together with just flour, eggs, whole milk, water, and melted butter — nothing hidden, nothing processed, and absolutely no yeast anywhere in the mix. That 30-minute rest is the quiet secret behind crepes that are pliable and tender rather than stiff or prone to tearing when you go to flip them. Buckwheat is naturally gluten free and works beautifully here as a standalone flour, giving each crepe a slightly earthy richness that pairs well with both sweet and savory fillings. The technique of tilting and swirling the pan right after pouring sounds intimidating, but after the first two or three you'll find a rhythm that makes the whole batch feel effortless. Stack them straight on the plate as they come off the heat — they genuinely won't stick — and serve them warm or at room temperature depending on what you're filling them with. Whether you go the direction of fresh fruit and cream or something more savory, these crepes deliver a result that feels like a proper weekend treat.

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 →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!