Buckwheat Crepes (Easy Gluten-Free Crepes)
This post may contain affiliate links from which I will earn a commission. Learn more in our disclosure.
Only 3 ingredients are needed for these Buckwheat Crepes. They're gluten-free, freeze well, and taste great with all kinds of toppings from sweet to savory!
One of the biggest challenges to being a gluten-free family is having affordable bread alternatives around so you can easily throw together a quick meal or a snack. We regularly enjoy our Flax Bread, but it's a little boring to have the same thing over and over again. These buckwheat crepes are another great option to add to your gluten-free recipe box.
This Buckwheat Crepe Recipe has been a staple in our home over the years. They make a great gluten-free wrap that is so much less expensive than those “priced through the roof” wraps in health food stores.
They mix up quickly and simply, store well, travel well, and are a super flexible background for meals and quick snacks. They freeze well my kids love them.
I found this recipe a number of years ago on Whole Approach, a super helpful site for anyone dealing with candida. Candida is a systemic overgrowth of candida yeast in one's body. It's typically associated with the overuse of antibiotics and eating too much sugar and starches.
Crepe Versus Galette
This recipe was originally called a “Buckwheat Galette.” But basically they're the same thing, just different fillings. Galettes are typically larger and filled with savory things like eggs, cheese, and ham, then folded up partially to form a wrap around the fillings.
Crepes are typically a little sweeter with dessert-type fillings like fruits and this homemade coconut whipped cream or this dairy-free coconut pudding.
You can use this recipe either way.
Ingredients
- buckwheat flour
- egg or egg substitute
- water
- salt
Serving Suggestions
- Plain: Eat these buckwheat crepes just as is.
- Like a Sandwich: Spread with sandwich fixings like nut butter, either plain or with jam or sweetener of choice. Top with another pancake and eat like a sandwich.
- Like a Wrap: While these aren't as sturdy as a regular wrap, they'll work fairly well for this. Spread with a thin layer of your favorite filling (like this Sesame-free Hummus), roll up, and eat like a wrap.
- Filled Dessert Crepe: Fill your buckwheat crepes with ice cream (like this Chocolate Almond Chip Ice Cream) and drizzle with chocolate sauce. Or fill with a light cream cheesy filling and some of this Keto Blueberry Syrup and top with Dairy-free Whipped Cream.
- Galette Method: As mentioned above, place a large crepe/galette in the pan, let it cook until almost done. Then add the eggs, ham, and/or cheese in the center and let the center cook and then serve.
Recipe Notes and Substitutions
- Egg Substitute: Use an egg substitute instead of an egg. This Homemade Egg Replacer works great for this recipe.
- THM: This recipe qualifies as an “E” for those on the Trim Healthy Mama plan.
- Salt: The recipe calls for 2 teaspoons salt and we love it that way. At least one reader has commented that it's too much salt. Of course, as with any recipe, you can reduce or even omit the salt if you like. Most crepe recipes have this ratio/proportion of salt, but it's up to you.
- Soaking Option: Technically, buckwheat isn't a grain; it's a seed. However, it's still starchy. To reduce the starch and increase the protein content of the wraps, you can sprout the buckwheat first.
More Quick and Easy Recipes
- Quick Whole-Grain Drop Biscuits: so easy to make with any type of grain.
- Easy Baked Oatmeal: a great prep-ahead breakfast.
- Healthy Bean Dip: a great dip or spread.
- Focaccia Flax Bread: a great low-carb bread.
- Kid-Friendly Lentils: a super frugal healthy meal.
- Snickerdoodle Cookie Dough Balls: fun to make and eat!
- Whole-Grain Blender Waffles
- No-Bake Coconut Cookies: so easy and delicious!
2 Ingredient Buckwheat Crepes with Vegan Option
Ingredients
- 2 cups buckwheat flour (330 grams)
- 1 egg (or substitute)
- 3 1/3 cups water (750 ml)
- 2 teaspoons salt (or to taste–see Recipe Notes)
Instructions
- Mix flour and salt in a large bowl.
- Add water gradually by adding in 1/4 – 1/2 of the total amount each time, stirring well after each addition.
- Add the egg or substitute.
- Cover batter and refrigerate for 1-2 hours (optional. I've, opted not to do this when I am in a hurry. For best nutrition, soak the buckwheat mixture prior to adding the egg).
- Ladle batter onto a prepared skillet, greased as necessary.
- Cook until crepes start to brown.
- Flip over and cook on the other side.
Notes
Nutrition
Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
What do you think you would fill your Buckwheat Crepes with?
I’m trying out your recipe this morning. They aren’t turning out very well. Could you tell me how long I should leave them before I flip? They seem to be drying out nicely on top, but stick to the bottom of my greased pan….
I just timed it by the standard pancake “test” – edges look dry and bubbles on top.
I wonder if some GF sourdough starter in these would be wonderful!?
I think it sounds GREAT! Did you see my post on that?
On Sourdough? No , but I didn’t read all of the comments above! I can remember disliking buckwheat as a kid,, hope I like it now,, coz I would like to eat something bready once in a while!
Here’s the sourdough starter post.:)
I think your recipe is the one I used for my starter, I used brown rice which I now think I am probably allergic to, It always leave a bitterness in my mouth,, might try it with the buckwheat. The pancakes were great with the water subbed out for sourdough.. I was looking forward to some with PBJ for snack and breakfast.. only to discover there was only 1 left.. (only made half a batch) Guess they were a hit! Thanks! : 0
They look like crepes! Will be delicious spread with almond butter, cinnamon, banana slices, and walnuts. Roll it up an you have a delicious almond butter banana wrap!
Now I’m hungry…
We love galettes. We have eaten a similar version using wheat for a huge part of our lives (my mom is from Britanny 🙂 ) I’m glad to see buckwheat is on the list of gluten free as I thought it had some gluten. I’ll have to start making them again then. thank you so much for sharing your gluten free recipes.
merci!
Hi. Thanks for the recipe… I must say though that I found these really salty, though this is probably because I used plain table salt, which isn’t coarse like sea salt… The first one I made was pretty dense (maybe I needed to add more water), but to make them a tad fluffier, I added 1 tsp of baking powder (I mix mine out of cream of tartar and baking soda) and a tsp of apple cider vinegar and 1 tbsp of coconut oil… I’ll be making them again, just with a lot less salt… I don’t use eggs, I added 1 tbsp of ener-G- egg replacer (I halved the recipe). Thanks again!
Great to hear! I have found some things to be finicky but glad you found a work around.
I made the galettes this morning as a wrap to take to the ski hill. I made them with a few spices and also savoury . I left the mixture overnight in the fridge . The first one was a little off but after that I fried and when I thought they were ready I fried some more they were not burn’t and will do the trick thank you very much for all the postings. This is what I was looking for.
So glad! Thanks for sharing!
Hi there! I just wanted to say I tried these today and they are so good. My 4 kids love them so I know they are a hit. Thank you. I this link with my FB friends. 🙂
Thanks!!Glad you liked them!
Hi I would like to know how to make a gluten free flat bread that I could make veggie wraps to take to the ski hill?
Are you looking for a new recipe other than this? Sorry – please clarify.
Can you freeze these for rushed days?
Yes :).
Yes – I just discovered this fact myself (as I haven’t been able to eat grains and have realized that I can eat buckwheat!) so thanks for this great recipe! 🙂