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?
Fresh pear slices and blue cheese
Yum.
I found the taste of these great. I did add an extra egg. To those that found they crumble/don’t flip etc….you just need to experiment with your individual pan as they all different. I found I needed to keep the pan very hot so they bubble instantly on contact, and re oil a little every 3rd one. I also made them a bit smaller and it made all the difference.
So glad you liked them – thanks for the tips!
Thank you for such a great recipe! Couldn’t be simpler and tastes great. I am new to pancakes/crepes, so need to just get experience with the process of frying them — when to flip, so that the galettes are cooked through yet soft. I hope to be making these often.
So happy you like this!
I have a question about the flour now. I ran out of the store bought buckwheat flour and I’m wondering what to use next. I have raw buckwheat and toasted buckwheat at home that I could mill into flour. Which of these would be more appropriate to mill? The colour of my store-bought buckwheat flour was brownish, so I’m thinking that my flour was made from toasted buckwheat. This is why I’m confused about which one to choose now. Thanks so much!
Hi there. It could be buckwheat with the hull on it perhaps? I think you could mill either. Maybe find a photo online and try to figure out what you have?
I’m sorry, I guess I wasn’t clear. My question is: what buckwheat did you mill into flour? Was your buckwheat raw or toasted/roasted? Thank you.
Mine was raw – just made more of these last night :).
Hi there, thank you for this wonderful and easy recipe, and congratulations for a “whole” great website. I always get great galettes with your recipe. I’ve also tried some modifications, and it always comes out great. For example: your amounts of buckwheat flour + salt + water, then covered and in the fridge overnight, then next day I add 4-6 Tbsp flax seed meal and 1 beaten egg, plus 1 tsp apple cider vinegar and 1 tsp baking soda. I let it sit on the countertop a little and then cook the galettes on a nonstick pan. Perfect. I also sprinkle sesame seeds when I’m cooking then!
Thanks for the lovely comment!! So glad you liked them!
Thanks so much for the recipe! We used Anita’s Organic Mill light buckwheat flour and they turned out so well! We have been a little frustrated by the gluten free wraps available to purchase in stores, as none of them wrap very well. We will definitely make these for ourselves from now on!
I used Bob’s Buckwheat with flax egg replacement and it was not good… really runny, then burnt to the pan and crumbled . Tried the revision with apple cider vinegar and baking soda and baking powder, still not good, turned into kind of a mushy paste glob that tastes like nuts. Wish mine had turned out the way yours look. 🙁
I have never done a flax replacement on this, nor those other subs. Hmmm…maybe try without them?
I’ve tried numerous buckwheat pancake recipes with milk and starch and God know what but they all were a disaster.
Your recipe was alright but still stuck a bit to the pan and was crumbly.
I’ve changed a few things and I’ve got PERFECT results, just like regular crepes/pancakes and they were flexible as well!
I used only half of the flour and water with one egg.
I also added 1 teaspoon of apple cider vinegar, half tsp baking powder and half tsp baking soda.
They were really, really tasty with a perfect consistency and I’m able to eat them on the first stage of the diet which is a miracle…
If you want a sweeter version, use some stevia, vanilla and lemon zest, it tastes really good!
Hi Adrienne, love this recipe! I grind my buckwheat and soak overnight with 2 cups water (incl balsamic vinegar) the salt and some cinnamon. Then in the A.M. I add the rest of the water, a little honey and use a beef gelatin egg replacer. I’m having a bit of an issue with cooking them though. I’ve got a wonderful nonstick pan, which I brush with some grapeseed oil, but for some reason they are sticking badly. I’ve even tried adding oil to the batter but that does not help. I eat them anyway, with blueberry sauce, but they look nothing like your picture. Any advice is welcome.
Oh, and for those who end up with a bowl full of batter they think they can’t use… line a baking dish with parchment, pour in the batter, cook at 300ºF for 2-3 hrs to drive out the water. They make great bars. If you’ve added sweetener, they’re great for dessert, if not then split and use for sandwiches. No waste. ?
What a great comment! I’m not sure about your problems with cooking. I haven’t used gelatin egg so maybe that? I haven’t made these in awhile and not sure if I saw a difference in soaking vs not. Sorry. But I LOVE your baking idea! I bet you could just add more flour instead of having to cook that long.
I changed this a bit in that I used liquid whey drained from yogurt cheese with a little added water instead of all water. It turned out mildly sour and tasted much like injera bread, which I love and have been trying to make gluten free for years.
This is my new injera bread substitute.
I love it. Thank you for getting me on track using buckwheat flour instead of teff.
What a great idea!!!!
These are amazing and super easy! I halved the recipe and use a little less water. Came out perfect! I ground up my own buckwheat and used chia as my egg replacer.