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 an estimate only. It may vary depending on ingredient brands, substitutions, and preparation methods. Optional ingredients are not included. Net carbs are typically calculated by subtracting fiber and sugar alcohols (such as erythritol) from total carbohydrates. This information should not be relied upon for medical or nutritional purposes.
What do you think you would fill your Buckwheat Crepes with?
Thank you for sharing! Great galletes! instead of eggs I used flex seed jelly (slow boil flex seeds, drain the liquid and keep in refrigerator), i love the recipe! I will be sharing galletes with many!
So glad to hear it!!! Thanks for taking the time to comment!vv
Followed the recipe.. wasted a bunch of time and ingredients lol. These took forever to not even cook right.
Taste is good but with how long these took to cook there is no way I’ll be patient enough to use the whole lot..
They turned out nothing like the picture either, your look all light and airy whereas these are coming out very solid and brown and crispy but pure smoosh on teh inside. About ready to give up on pancakes I think.
Hi Amy – I’m sorry you felt they took too long to cook – how long? I haven’t made them in a long time but I don’t think that was my experience. My photo is very close up and they aren’t very airy. More of a flat pancake. Wth eggs they would be more airy. I would think you are cooking yours a lot longer than mine if you are getting them very brown and crispy – mine are just cooked ’til lightly brown. I hope that helps.
I really wanted to like these….I’m on a candida diet and “pancakes” or wraps are hard to come by. I soaked the batter overnight at room temperature before adding the egg (replaced one tbsp of the water with whey from cheesemaking) per your “how and why to soak grains” instructions. In the morning, I added the egg and whisked up the batter. Poured it into greased frying pans (tried cast iron and stainless steel). They stuck to the bottom of the pan and had a hard time cooking all the way through, like some other commenters have said. They tasted like the batter, too salty, and kind of sour from the whey. Yes, the batter was pretty thin–not very thick. Should I have still refrigerated it for 1-2 hours after the overnight soak and after adding the egg? Also, when I mixed it up the night before, I added all the water at once and stirred the lumps out as best as I could–could that have been a factor? Or maybe I needed more flour in the beginning? Anything that could help the sour taste from soaking? Should I use less salt? Thanks for your help!
Oh I’m so sorry – have you done soaked grains before? They always have somewhat of a sour taste. Perhaps don’t soak next time?
I tried making these and just cannot make it work. The batter is runny but it seems like it doesn’t fully cook. All I taste is batter… YUK. So I tried to alter the ingredients a bit and it still isn’t working cooking all the way through.
Hi Erica. Sorry they didn’t work for you. Is the batter pretty thin?
Oops sorry. ..just found my answer further down in the recipe! ?
How much of your egg replacer is equivalent to one egg?
These are GREAT. I used freshly ground buckwheat and I made the vegan version… and they were wildly crepe-like! I’m talkin’ white flour, tons of eggs and dairy fat crepe-like. Except here they are gluten free and vegan. Whhaaatt??! Very good proportions of ingredients. Ate these babies with garlic herb cashew “cheese” and wilted spinach. Bet they’d be delish with sweet ingredients too! Thanks for the recipe!
YAY!!!! That cheese sounds great. This one might interest you as well: https://wholenewmom.com/recipes/garlic-and-chive-cheese-dairy-and-soy-free/
I have an Iron crepe pan, but my galettes keep sticking. Can you tell me how hot the pan has to be to cook these properly? Is there a way to prepare the iron pan before use?
I’m not any good w/ iron pans. Sorry – wish I was.
Hi Adrienne, thanks for this recipe. I am mostly raw vegan, with the occasional cooked potato 😉 My husband and I wanted to make wraps and this recipe is perfect (pancake, wrap, omelette hehe). Filled with raw veggies, they are the perfect mix of raw/cooked.
I also added turmeric and black salt one time and it almost passed for an omelette (black salt taste like eggs) 🙂 Thank you!
Yea!!! Thanks and I agree w/ you on the egg taste!
These look great! I’m not crazy about the ingredients in powdered egg replacer – would flax seed/water “egg replacer” also work in this recipe? Thanks
I think so. Please let me know how they turn out. 🙂