Heavenly Gluten-Free Buckwheat Crêpes

Getty Images // Carlo A
  • Total: 20 mins
  • Prep: 5 mins
  • Cook: 15 mins
  • Yield: 8 8-inch Crêpes (8 Servings)
Nutritional Guidelines (per serving)
258 Calories
20g Fat
16g Carbs
7g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8 8-inch Crêpes (8 Servings)
Amount per serving
Calories 258
% Daily Value*
Total Fat 20g 25%
Saturated Fat 10g 50%
Cholesterol 113mg 38%
Sodium 93mg 4%
Total Carbohydrate 16g 6%
Dietary Fiber 3g 9%
Protein 7g
Calcium 32mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Gluten-free buckwheat crêpes are a nutritious alternative to crepes made with refined flours. Earthy and slightly nutty in taste, they are a delicious and healthy way to start the day. 

Serve these heavenly crêpes warm with berry jam or delicious crepe fillings.


  • 1 1/4 cups milk (or dairy-free substitute like organic canned coconut milk)
  • 3 large eggs
  • 4 tablespoons butter (melted, or light olive oil)
  • 3/4 cup gluten-free buckwheat flour
  • 1/4 gluten-free all-purpose flour mix
  • 1/2 teaspoon salt
  • 2 teaspoons olive oil (divided, for cooking)

Steps to Make It

Note: while there are multiple steps to this recipe, these gluten-free buckwheat crêpes are broken down into workable categories to help you better plan for preparation and cooking.

To Prepare Crêpe Batter

  1. Gather the ingredients.

  2. Pour milk, eggs, and melted butter or olive oil into a blender pitcher. Pulse just until combined.

  3. In a small bowl, mix gluten-free buckwheat flour, gluten-free all-purpose flour mix, and salt. 

  4. Add to liquid in blender and pulse just until combined and smooth.

  5. Allow batter to rest for 2 hours. This gives the flour time to absorb the liquids in the recipe. 

To Cook Crêpes

  1. Heat a low-sided 8-inch skillet or crêpe pan over medium-high heat.

  2. Add 1/4 teaspoon oil to the skillet and brush to coat the bottom of the skillet. (Do this before making each crêpe),

  3. Pour 1/4 cup of batter into the heated skillet. Swirl the skillet until the bottom of the pan is covered with batter.

  4. Cook the crêpe for about 1 minute. The crepe should be barely moist on top.

  5. Use a thin spatula to loosen the edges of the crêpe, slide the spatula under the crêpe and gently flip it upside down.

  6. Cook for another minute, just until lightly browned and transfer crêpe to a cooling rack or plate.

  7. Repeat with the remaining batter.

  8. Serve with filling and enjoy!


  • The batter can be made a day ahead of time and refrigerated for convenience.
  • Use your favorite packaged all-purpose gluten-free flour mix in this recipe or make your own gluten-free flour mix.
  • To make crêpes ahead of time, wrap each cooked crêpe individually in plastic wrap and place all in a freezer bag, label and freeze for up to 2 months. Thaw and warm in the oven at 300 F for about 5 minutes before serving
  • Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.