These Buckwheat Crêpes with crispy edges are so delicious plain, with sweet, or savory toppings. They have a beautiful lacy pattern too!
Jump to Recipe
Hello, my friends. Happy Friday! This slightly hectic week is almost over, and next week I am not going to have so many tasks #fingerscrossed Could you imagine that I have not been cooking for almost a week? Well, not precisely. Certainly, I have cooked, but that were the simple dishes, so I didn’t need to grab my camera. Going to change it this weekend.
Anyway, today I’ve got another recipe I wanted to publish before all these salad and ice cream ideas. Gluten-Free Buckwheat Crêpes. I know that the people in North America are not quite familiar with buckwheat, but they now buckwheat flour pretty well. let’s enjoy some crêpes today!
Interestingly, I used to tell you that it’s recommended to add some wheat flour into the batter as buckwheat doesn’t have gluten and may result in kind of sticky, underbaked crêpes. I had been doing this for ages. But I knew that the French don’t do this. So, last month I decided to investigate this matter, and it only took a couple of minutes to find out the desperately needed answer. The secret turned out to be ridiculously simple! If you want delicious and rustic Gluten-Free Buckwheat Crêpes, you will need to…let the batter sit in the fridge some time to thicken – two hours at least but overnight ideally. I always refrigerate any crêpe batter for 15-20 minutes, but I didn’t realize a couple of hours would make a difference.
To be sure, I refrigerated it overnight :) As you see, this simple trick worked out. Please note that once chilled, the batter thickens up a lot, so you will need to add more water.
Certainly, these Buckwheat Crêpes are good in many ways. Try some simple options like butter or sour cream. Craving sweet? Try adding honey or some fruit and berry preserves (It’s so good with raspberries). Would like something elegant? Make these BBQ Pulled Chicken Buckwheat Crêpes then. Or, alternatively, you can wait until next week because I am showing another way to stuff buckwheat crêpes. Ouch, sorry for the spoiler!
Cheers.
Buckwheat Crêpes
Course: BreakfastCuisine: French15
minutes45
12-14
crepes2-8
These Buckwheat Crêpes with crispy edges are so delicious plain, with sweet, or savory toppings. They have a beautiful lacy pattern too!
Ingredients
2 cups (240 g) dark buckwheat flour
3 eggs
3 cups (710 ml.) lukewarm water
a good pinch of salt
Directions
- In a large bawl combine the buckwheat flour, water (3 cups), eggs, and salt. Mix well with a whisk for 1-2 minutes (alternatively, use an electric mixer for the better results), until smooth and relatively homogeneous. If you cannot get rid of lumps, you can pass the batter through a sieve.
- Cover the batter and let it rest in the refrigerator for at least 2 hours – better overnight.
- Once cooled, the batter will thicken up significantly. Add more water (between 1/3 and 1/2 cups or even more). You can always start with less water and stir in more after baking one crepe.
- Heat a lightly oiled skillet/pan. Pour about 1/3 cup batter onto the skillet tilting and rotating to evenly spread it (as the buckwheat butter is thicker than regular, you won’t be able to spread it perfectly even).
- Brown on one side (over medium heat) for about 1-2 minutes then flip (it’s easier to loose edges with a butter knife first). Brown on another side for 1-2 minutes more. Repeat with the remaining butter.
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.
I’m glad you pasted this recipe! I’ve been thinking about trying gluten-free buckwheat crêpes for a while now, but I wasn’t sure how to make them. Your recipe looks delicious and I can’t wait to give it a try. I’ll let you know how it turns out. Thanks for sharing!
John Gatesby recently posted…Autonomic Nervous System and EDS (Ehlers-Danlos Syndrome)
I love cooking for the joy of it some times!! It’s just a pleasure! You know I’ve never made crepes! Though, I do enjoy eating them…a lot! These look perfect, Ben! Can’t wait to see what you bring us with the stuffed version :)
Your buckwheat pancakes look a lot better than my previous efforts! You’ve inspired me to have another go Ben. Your photography here is stunning. I just got some home made jam from my mum at the weekend and I think the raspberry jam she gave me would pair perfectly with these. Hope you are having a good week!
I do love a good crepe, and I’ve enjoyed all of your buckwheat posts, so I’m determined to give it another go. Especially because these crepes are just gorgeous! I think buckwheat with raspberries as you suggest may do the trick for me. Thanks for the recipe!
You make gluten-free look goooood!! I have been loving my little break of not taking photos of everything I make or bake. You deserve a break to just cook! These are gorgeous and I imagine I’d make them super sweet and covered in chocolate sauce!! Yum!
Interesting! I knew about letting crepe batter rest, but I didn’t realize that buckwheat flour needs to rest overnight. Good tip to file away for sure! And I do love crepes. In fact, seeing your crepe recipe reminds me that I haven’t made crepes in a long, long time. I need to fix that problem! :-)
David @ Spiced recently posted…Cacio e Pepe
How interesting about the longer rest! The French really know their cooking don’t they? I LOVE crepes and might just show up tonight for dinner if you’re serving these :). Hope you’re having a great weekend!
Cooking without feeling obligated to take ALL the photos is kind of the best… just don’t tell anyone I said that. ;) I hope you enjoyed your time simply cooking, Ben! Now these crepes – SO YUM! These are the pretties crepes I ever did see, buddy! I will definitely be topping these beauties will all the things sweet AND savory! Cheers!
Cheyanne @ No Spoon Necessary recently posted…Bacon Bourbon & Brown Sugar Baked Beans