Buckwheat Crêpes (Sweet or Savory)

These buckwheat crêpes are incredibly versatile and super easy to make. Top them with fresh fruit, yogurt, and honey, or go savory with sautéed veggies, runny eggs, and olive oil. The best part? This recipe yields plenty of crêpes, perfect for a big brunch or for storing extra in the fridge for week-long meals. Just reheat in the microwave or on the stovetop.

I decided to make crêpes one pancake morning when I was simply sick of pancakes. Crêpes seemed like a fancy relic from life before kids, but it turned out they were just as easy to make as pancakes, and the batter stretched farther!

I added buckwheat because it’s a heart-healthy “superfood,” rich in minerals and high in fiber and antioxidants. It’s a gluten-free flour, despite the word “wheat” in its name, and the recipe below gives you the option to make these crêpes entirely gluten-free. 

So, without further ado… I hope you enjoy this new recipe. If you make it, snap a pic and post it in the comments below, or share it on Instagram and tag @emmafrisch on Instagram. As always, don’t hesitate to drop a comment or question below! 

With love!

Emma

Why You’ll Love These Buckwheat Crêpes

• Just as easy as making pancakes
• Thinner and lighter than traditional pancakes
• Can eat it sweet or savory 
• Picky eaters will love it (and get more nutrients)
• Easily customizable

Buckwheat Crêpes Health Benefits

Buckwheat crêpes are not only a gastronomic delight but also a nutritional powerhouse that brings an array of health benefits to the table: 

• Naturally gluten-free grain 
• Packed with essential vitamins, minerals, and antioxidants
• Promotes heart health 
• Aides digestion 
• Stabilizes blood sugar levels

Buckwheat Crêpe Fillings & Toppings

Sweet Options 

• Fresh fruit, yogurt, & honey
• Ghee, honey, and cinnamon 
• Butter and jam

Savory Options 

• Sauteed greens, fried egg, and olive oil
• Herbs and goat cheese 
• Ham and melted cheese

More Breakfast Recipes

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Jam & Ricotta Blintzes

The Ultimate Pancake Mix

Buckwheat Crêpes (Sweet or Savory)

Print Recipe

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These simple buckwheat crêpes are not only easy but also versatile. Use them as a blank canvas for breakfast, lunch, dinner, or dessert!

• Author: Emma Frisch
• Prep Time: 15
• Cook Time: 20
• Total Time: 35 minutes
• Yield: 12-16 crêpes

Ingredients

• 1 cup buckwheat flour

• 1 cup all-purpose flour (substitute with 1:1 all-purpose gluten-free flour)

• 2 cups milk of choice (cow or dairy-free)

• 1 cup water

• 4 eggs

• 1/2 tsp salt

• Ghee, butter, or high-heat oil of choice, for cooking

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Instructions

1. In a large bowl, whisk together the flours, milk, water, and eggs until smooth and well combined. You may need to use a fork to press the mixture and remove lumps.

2. Heat a 9-inch pan over medium heat until warm.

3. Add a healthy bit of ghee, butter or high heat oil of choice and use a spatula to spread it around the pan. The first crêpe will be buttery/oily, and therefore crispy! After that, you won’t need to add as much oil to grease the pan.

4. Pour about 2-3 tablespoons of batter into the middle of the pan, then tilt the pan and swirl the batter around until it’s spread into a thin layer covering the pan.

5. Cook for about 2 – 3 minutes. You can lift an edge with a spatula to see if the bottom is golden brown. Then flip with a spatula (or if you want a challenge, in the pan alone!) and cook the other side for 1 – 2 more minutes.

6. Slip onto a plate or transfer with a spatula, add toppings, and devour!

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