Heavenly Gluten-Free Buckwheat Crêpes

Gluten free buckwheat crepes

The Spruce

Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 8 servings
Yield: 8 crepes
Nutrition Facts (per serving)
159 Calories
10g Fat
13g Carbs
5g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 159
% Daily Value*
Total Fat 10g 13%
Saturated Fat 5g 24%
Cholesterol 88mg 29%
Sodium 179mg 8%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 5g
Vitamin C 0mg 0%
Calcium 63mg 5%
Iron 1mg 5%
Potassium 150mg 3%
*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 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, such as organic canned coconut milk

  • 3 large eggs

  • 4 tablespoons (1/4 cup) unsalted butter, melted, or light olive oil

  • 3/4 cup buckwheat flour, gluten free

  • 1/4 cup all-purpose flour mix, gluten free

  • 1/2 teaspoon salt

  • 2 teaspoons olive oil, divided, for cooking

Steps to Make It

To Prepare Crêpe Batter

  1. Gather the ingredients.

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

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

    In a small bowl, mix flour
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  4. Add to liquid in blender and pulse just until combined and smooth.

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  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.

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

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

    Pour batter in heated skillet
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  4. Cook the crêpe for about 1 minute. The crepe should be barely moist on top.

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

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

    Cook until browned
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  7. Repeat with the remaining batter.

    Repeat with remaining batter
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  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 two 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.