Buckwheat Crepes (Easy Gluten-Free Crepes)
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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 so tired of another crappy recipe. These were a mess. they didn’t stick together. I couldn’t flip them. Now I have a bowl full of wasted organic ingredients….Over this!
Hi Krissy, I am so sorry that you had this experience. I haven’t had that issue ever. Was the batter really thin or really thick?
LOL
Yeah Adrienne, you’re awful!
Thanks :).
Hi, I have included your wonderful recipe in my best healthy Pancake roundup on my blog 🙂
Thanks much. 🙂 Oh, but buckwheat isn’t typically considered to be paleo. Are you aware of that?
I tried to do a half batch in the first place so that is one problem. When I tried to cook them I used a greased cast iron skillet. They took forever to cook. I don’t think any got done. So I made more like buckwheat panscramble. 🙂 maybe too much liquid and not enough egg? The batter was very tasty though!!
Panscramble…hmmmmm…well, you could still eat it I guess? I wonder if maybe something wasn’t measured right? I have that issue sometimes when I am cutting a recipe. I haven’t cooked much in cast iron so I can’t speak to that. Let me know if you try again.
These did not work at all. 🙁
I’m sorry – what happened? We’ve never had a problem.
These are brill – I’ve been using them for dinner, lunch wraps, breakfast, snacks… Thank you from Scotland x
How wonderful – You are welcome from the U.S. – but my father is from Ireland :).
Can I also make this recipe with a ‘flax egg’ instead of an egg?
Thankyou!
Yes, you sure could. I have never used egg b/c my son has life threatening allergies.
Love the buckwheat wraps!
Can I also substitute the egg with a ‘flax egg’?
Thankyou so much,
Frederique
Yes, you sure can.
Hi! I’m trying to make these right now and am having a hard time getting the to cook all the way through. Mine are much darker than yours and I’m wondering if I’m not spreading it out enough across my pan or if it’s b/c I have “whole grain” buckwheat flour. Is there a “white” buckwheat flour? Mine is coming out almost purple.
I use whole grain but I have seem different colored buckwheat. My batter is quite thin,–maybe add a tad more water?
Thanks!
These galettes are amazing, they’re a speciality in Brittany France where most of the time they’re enjoyed with whatever savoury filling of your choice,then closed in parcels, bliss. And a major bonus is that you can use up your leftovers easily that way too.
This is what I’ve been looking for. A easy bread substitute for my family that is gluten free & dairy free, with the possibility of being vegan friendly for me. I just spent ages trying to google “gluten free lavash bread” couldn’t find anything that fitted the bill. While this isn’t lavash bread I think it will be much easier to make. I’d love to make square wraps if possible…. wonder if I can track down a square fry pan lol. do you think these would be good for lunchboxes and how would you recommend I freeze them? THANK YOU
They’d be GREAT for lunchboxes and you could freeze them too. I think ideally you would put them b/t wax paper or parchment, but that gets pricey. Maybe clean cloths you could wash and reuse then? So glad to hear it helps!