Naturally vegan and gluten-free, these thin Buckwheat Crepes require only 1 ingredient to make and are equally delicious in sweet or savory dishes, making them a perfect option for breakfast, lunch or dinner!

Naturally vegan and gluten-free, these thin Buckwheat Crepes require only 1 ingredient to make and are equally delicious in sweet or savory dishes, making them a perfect option for breakfast, lunch or dinner!

I’ve always had a soft spot for buckwheat crepes: my dad used to make them for me all the time when I was a kid, and now that I’m all grown up, they’ve become my favorite lazy week-end breakfast item. But while I tend to eat them mostly for breakfast, the crepes natural nutty, buttery, slightly salty, almost kinda toasty flavor makes them a good contender for sweet or savory toppings, thus making them a very suitable option for any meal of the day!  

When eaten for breakfast, I find that sweet toppings tend to be a bit more enjoyable. Some of my favorite include fresh or dried fruits, chopped nuts, non-dairy yogurt, maple syrup, blackstrap molasses, peanut butter and fruit preserve. Dinner or lunch totally call for savory stuffing or topping options. Some of my favorites include sauteed mushrooms, non-dairy sour cream, spinach and caramelized onions.

But really, once you’ve got the base recipe for the crepes down path, you can prepare them practically any which way you like. And honestly, buckwheat crepes could not be easier to make! 

I don’t know why people tend to over-complicate this recipe by adding all kinds of eggs and milk and oil or butter to the batter. Ever since I can remember, I’ve always made mine this exact same way, using the exact same super simple ingredients (well, technically, that would be ingredient without an “s” because only the flour actually counts towards an official list of ingredients): buckwheat flour, water, salt and, optionally, a little bit of baking soda. The baking soda acts as a leavening agent and makes the crepes a little bit airier, but it’s in no way indispensable to the success of the recipe. 

That simple list of ingredients also makes the crepes naturally vegan, dairy-free, egg-free and gluten-free. And VERY easy to make. And tasty.

Oh so tasty…

Combine all the ingredients in a large mixing bowl

Like I said, making buckwheat crepe batter could not be easier. Simply combine all the ingredients – except the oil – in a large mixing bowl and whisk gently but firmly until all the flour is incorporated and the batter is very smooth. 

Don’t worry about lumps, I think buckwheat flour simply is not capable of lumping up. I’ve never, not once in my entire life, seen a lump in my buckwheat pancake batter. Still, if you prefer to play it safe, you can add half the water to start, stir vigorously until your flour and water turn into a thick, smooth paste and then whisk in the rest of the water… 

Whisk gently but firmly until the batter is smooth

If time permits, I strongly recommend that you let the crepe batter sit at room temperature for about 30 minutes (or even up to a few days in the refrigerator) then give it another quick stir before using.

This will make your batter “relax” a bit and will result in softer, moister crepes, as well as a batter that’s a bit easier to work with. But if you don’t have time for that, don’t sweat it; You can totally make your crepes right away and I can guarantee you that they will be crazy yummy still! 

Adding 1/2 cup of batter to the hot pan

When ready to cook the crepes, heat a medium sized skillet over medium-high heat and, once it’s hot, brush it with a little bit of oil (I like to use coconut oil, but feel free to use your own personal favorite).

Pour about 1/2 cup of crepe batter into the hot skillet and then tilt, wiggle and rotate the pan to spread the batter around as thinly as possible.

Cook the crepe until the batter is set and the edges start to turn golden

Let the crepe cook until the batter appears almost completely cooked (it will become darker and kinda matte) and the edges are beginning to brown, about 45 seconds.

Flip the crepe and continue cooking for a few seconds

Carefully flip the crepe, preferably with a flexible silicon turner (they’re the best for pancakes, really!) and cook the other side for 15 to 20 seconds, just to crisp and brown it up a little… 

Remove the finished crepe to a plate and repeat with the rest of the batter, lightly brushing the pan with a little bit of oil between each crepe.

Buckwheat Crepes by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Serve your buckwheat crepes without delay with your choice of toppings… or stuffings!

Here, I opted for a few chopped walnuts, some apple slices, a handful of dried mulberries and goji berries, as well as a drizzle of coconut yogurt and pure maple syrup! Talk about a yummy breakfast! 

Naturally vegan and gluten-free, these thin Buckwheat Crepes require only 1 ingredient to make and are equally delicious in sweet or savory dishes, making them a perfect option for breakfast, lunch or dinner!
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4.75 from 4 votes

Buckwheat Crepes

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Naturally vegan and gluten-free, these thin Buckwheat Crepes require only 1 ingredient to make and are equally delicious in sweet or savory dishes, making them a perfect option for breakfast, lunch or dinner!
Servings: 8 crepes

Ingredients

Instructions

  • Combine all the ingredients - except the oil - in a large mixing bowl and whisk gently but firmly until all the flour is incorporated and the batter is very smooth. If time permits, let the crepe batter sit at room temperature for about 30 minutes (or even up to a few days in the refrigerator) then give it another quick stir before using.
  • Heat a medium sized skillet over medium-high heat and once it's hot, brush it with a little bit of oil (I like to use coconut oil)
  • Pour about 1/2 cup of crepe batter into the hot skillet and then tilt, wiggle and rotate the pan to spread the batter around as thinly as possible. Let the crepe cook until the batter appears almost completely cooked (it will become darker and matte) and the edges are beginning to brown, about 45 seconds. Carefully flip the crepe with a flexible silicon turner (they're the best for pancakes, really!) and cook the other side for 15 to 20 seconds.
  • Remove the finished crepe to a plate and repeat with the rest of the batter, brushing the pan with a little bit of oil between each crepe.
  • Serve without delay with your choice of toppings... or stuffings!

Notes

My fave sweet options include:
Fresh or dried fruits, chopped nuts, non-dairy yogurt, maple syrup, blackstrap molasses, peanut butter and fruit preserve.
My fave savory options include:
Sauteed mushrooms, non-dairy sour cream, spinach and caramelized onions.

Nutrition

Calories: 75kcal, Carbohydrates: 16g, Protein: 3g, Fat: 1g, Saturated Fat: 1g, Sodium: 230mg, Potassium: 130mg, Fiber: 2g, Sugar: 1g, Calcium: 12mg, Iron: 0.9mg
Course: Breakfast
Cuisine: American
Author: Sonia! The Healthy Foodie

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