My French buckwheat crepes are easy to make, naturally gluten free and have a dleiicous nutty flavor. They are light, airy and form a thin crepe in a pan.
Love buckwheat flour recipes? Try Double Chocolate Buckwheat Flour Cookies.
Buckwheat crepes, known in France as "galettes de sarrasin," are legendary for their delicate, paper-thin texture and deeper, earthy taste. Traditionally filled with savory ingredients (think ham, cheese, mushrooms, or eggs), they're naturally gluten free and shine as either a main meal or a decadent dessert, depending on the filling and topping.
Why you'll love this recipe
- Fool-proof crepes: Using grain-free flour in crepes can be very tricky. While traditional white flour or wholewheat flour are safe choices, others can be pretty hit-and-miss. My simple buckwheat flour cookie recipe is a winner, and it tastes like any good crepe!
- Perfect texture:. They are thin and airy, and have gorgeous crisp edges.
- Quick and easy. They take less than 15 minutes to make.
Key Ingredients
- Buckwheat flour: Robust in flavor, it's naturally gluten free.
- Salt: Salt is necessary in baked goods to help accentuate the other flavors that are present. Without salt, baked goods taste flat.
- Butter: I prefer salted butter but unsalted works too if you're more sensitive to salt. Set butter on the counter for 20 minutes to allow it to soften to room temperature.
- Sugar: Granulated sugar is used (and in a greater amount) to help create the classic crisp edge texture on the edges of the cookies.
- Milk and egg: Liquid mixture for buckwheat crepes.
How to make buckwheat crepe batter
- Mix wet ingredients: Begin by combining eggs, milk, baking soda, salt, sugar (if using), and melted butter. Use a whisk or blender.
- Add buckwheat flour last and mix until perfectly smooth and runny; lumps are the enemy of tender crepes.
- Rest the batter: For the lightest, most cohesive crepes, refrigerate the batter at least 30 minutes-overnight is even better for deep flavor and hydration.
Foolproof technique for cooking crepes
- Use a non-stick or well-seasoned skillet (8-12 inches works best). For absolute beginners, non-stick is the most forgiving.
- Preheat over medium heat, then lightly grease with butter or oil.
- Pour ¼ cup batter into the pan, swirl immediately to create a thin, even layer.
- Cook for 30-60 seconds, until the edges crinkle and the bottom is golden. Flip with a thin spatula and finish for another 30 seconds.
- Stack on a plate and keep warm under foil as you work in batches-re-grease the pan as needed.
French Buckwheat Crepes
French Buckwheat Crepes are gluten free and grain free. They have the classic eggy flavor. Crisp edge, buttery, delicious, and infinitely versatile as a sweet or savory option for breakfast, brunch, lunch, dinner or dessert!
CLICK on STARS to REVIEW the RECIPE, then CLICK OK
Servings: 12
Ingredients
- 2 eggs
- 1 ½ cups milk
- ½ teaspoon baking soda
- ½ teaspoon sea salt ( or use ¼ teaspoon to lower sodium)
- 2 tablespoon sugar
- 3 tablespoon butter (melted)
- 1 cup buckwheat flour
Instructions
- Add eggs, milk, baking soda, sea salt, sugar, and melted butter to a bowl and whisk for a few seconds. Add buckwheat flour and continue whisking until smooth. The mixture will be runny.
- Refrigerate batter for 30 minutes.
- Heat a large non-stick skillet to medium heat. When skillet is hot, lightly grease it with a little butter or cooking spray.
- Hold the handle of the skillet and as you pour a few tablespoons of batter in, tilt the skillet around in a circular motion to allow the batter to evenly coat the bottom of the pan, in a thin layer.
- Cook for 30 seconds-1 minutes or until the edges of the crepe curl slightly and the bottom of the crepe is lightly golden. Flip to the other side and cook for another 30 seconds.
- Adjust your heat between medium-medium high while your crepes are cooking in about 30 seconds on each side. Re-grease your pan every few crepes, as needed.
- Remove crepe to a plate. Add more crepes to the plate as you cook them, and cover the plate with tinfoil to keep them warm.
Calories: 95kcal
Nutrition Facts
French Buckwheat Crepes
Amount per Serving
Calories
95
% Daily Value*
Fat
5
g
8
%
Saturated Fat
3
g
19
%
Trans Fat
1
g
Cholesterol
38
mg
13
%
Sodium
192
mg
8
%
Potassium
109
mg
3
%
Carbohydrates
11
g
4
%
Fiber
1
g
4
%
Sugar
4
g
4
%
Protein
3
g
6
%
Vitamin A
176
IU
4
%
Calcium
44
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? I would love to see your creation!Let me know on Instagram @whatsinthepanblog
Tips for Success
- If the first crepe sticks or tears, adjust the heat or thin the batter with a splash of milk or water.
- For perfect texture, aim for a batter consistency similar to heavy cream-it should flow easily but not be watery.
- Batter too thick? Add milk or water, tablespoon by tablespoon, before cooking more crepes.
- Batter is lumpy? Always add the flour gradually and whisk until just smooth.
- Crepes tear easily? Rest the batter longer, and make sure the pan is hot, but not smoking.
- Crepe sticks: Add more butter to the pan or use a higher quality non-s
Savory and Sweet Filling Variations
Savory classics:
- Ham and cheese (add an egg for the iconic Crêpe Complète), or bacon.
- Wilted spinach, mushrooms, and creamy cheese
- Smoked salmon with crème fraîche and herbs
- Roasted vegetables with feta or goat cheese
Sweet options:
- Nutella, bananas, and toasted hazelnuts
- Lemon juice and powdered sugar
- Caramelized apples with cinnamon
- Whipped cream, ice cream and fresh berries
Equipment
Non-stick pan: If you're new to making crepes, a regular non-stick pan is the best option. While there are fancy crepe pans in the market, you don't need an expensive crepe pan to make perfect basic crepes.
Cast-iron skillet: Just make sure that you butter the pan well so that the crepes don't stick.
Size matters: Use 10 inch pan to make 10 inch crepes, or 12 inch pan to make larger crepes and vice versa, depends on what you have at hand.
How to serve and store
- Serve crepes hot, straight from the skillet, for the crispiest edges and best flavor. Dust them with powdered sugar while warm.
- To store, cover with plastic and refrigerate up to 3 days, or freeze between sheets of parchment for up to a month. Reheat gently in a skillet or warm oven before serving.
More delicious buckwheat flour recipes
Double Chocolate Buckwheat Flour Cookies
Jenna says
I've read that buckwheat crepes sold in restaurants often have wheat in the recipe - so beware! Always ask first.
Olya says
You are right! Some French places in US use wheat flour in buckwheat pancakes.
Ilana says
Anyone try these without the sugar?
Olya says
You can omit sugar. There will be enough flavor as long as salt is there.