gluten free buckwheat crepes
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5 from 1 vote

Gluten Free Buckwheat Crepes

These homemade Buckwheat Crepes are gluten free and grain free They have the classic eggy flavor you’d expect from these thin and delicious pancakes. Soft, buttery, delicious, and infinitely versatile as a sweet or savory option for breakfast, brunch, lunch, dinner or dessert!
Course Breakfast
Cuisine American
Keyword buckwheat crepes, savory crepes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Calories 98kcal
Author Olga


  • 2 eggs
  • 1 1/2 cups milk
  • 1/2 tsp soda
  • 1/2 tsp sea salt ( or use 1/4 tsp to lower sodium)
  • 2 tbsp sugar
  • 3 tbsp butter (melted)
  • 1 cup buckwheat flour


  • Add eggs, milk, 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: 98kcal | Carbohydrates: 10g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 38mg | Sodium: 248mg | Potassium: 121mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3.9% | Calcium: 5.5% | Iron: 3%