Gluten-Free Buckwheat Crepes

These gluten-free buckwheat crepes are made with just a few simple ingredients! Add your favorite sweet or savory toppings for an easy breakfast!

*Originally published 8/2011. Updated 8/2025*

These gluten-free buckwheat crepes are naturally gluten-free and packed with protein and fiber. The batter can be made ahead of time, making them an easy, affordable option for busy moms.

Hi Friends!

If you’re looking for a new breakfast recipe, you’ve got to give these buckwheat crepes a try. They’ve been a breakfast staple at our house for 10+ years now and they couldn’t be easier to make!

Plus, you can fill or top them with so many different things! Make them sweet with fruit and yogurt or savory with veggies, meat and cheese. Think of them kind of like a breakfast taco!

What is buckwheat flour?

Buckwheat flour is naturally gluten-free because it actually comes from a seed-like grain that is not directly related to wheat. It’s technically known as a pseudo-grain. It has a earthy, nutty flavor and contains both some fiber and a little protein as well as minerals like magnesium and manganese.

It’s used all over the world to make everything from noodles, to porridge to baked goods. It’s often used in combination with another flour to add depth and texture to recipes.

Are buckwheat crepes healthy?

Yes. Buckwheat crepes make a great base for a healthy meal. However, choosing healthy toppings or fillings is important. I always try to add some protein along with fruits or veggies to make a nutritionally complete meal.

Ingredients for Gluten-Free Buckwheat Crepes

To make these crepes, you need just a few simple ingredients:

Milk – I like to use 2%
Water
Eggs
Salt
Oil – If you prefer, you can sub melted butter
Buckwheat flour – you can find it in grocery stores made by companies like Bob’s Red Mill or order online from Amazon – I like this brand. (aff link)

How To Make Easy Buckwheat Crepes (Step-by-Step)

To make the crepes:

Place all ingredients in a blender.
Blend until smooth.
Let the batter sit at least 15 minutes.
Pour by 1/4 cup into a pan greased with butter, tilting the pan to create a thin layer.
Let cook for a minute, flip and remove from heat.
Top as desired and enjoy!

Best Toppings for Buckwheat Crepes

The great thing about these crepes is that they’re not overly sweet, so you can easily add sweet toppings like yogurt, fruit, syrup etc without them tasting too sweet. Here are some ideas:

Sliced fruit
Yogurt – plain or flavored
Fruit compote
Syrup or powdered sugar
Peanut butter or nutella

Savory Buckwheat Crepes

Since the crepes themselves are not sweet, you can also give them a more savory spin. Try adding:

Sauteed vegetables – caramelized onions or sauteed mushrooms would be great
Cheese
Deli meat
Eggs
Smoked Salmon or breakfast sausage

Buckwheat Crepe Variations

Buckwheat crepes without milk

To make these without dairy milk, you can sub a plant-based milk like almond, soy or oat milk.

Can I make buckwheat crepes without eggs?

This recipe is not vegan because it uses both eggs and milk. You could try this recipe with flax eggs, or try this recipe for vegan crepes.

Buckwheat crepes vs traditional crepes

The main difference between buckwheat crepes and regular is the type of flour used. Using buckwheat flour makes these crepes gluten-free and allows you to try a type of flour you might not typically use. You could also do a combination of half buckwheat, half regular flour for a more mild flavor, just keep in mind that the crepes would no longer be gluten-free.

Buckwheat Crepes Recipe

Here’s the recipe:

Gluten-Free Buckwheat Crepes

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These gluten-free buckwheat crepes are made with just a few simple ingredients! Add your favorite sweet or savory toppings for an easy breakfast!

Author: Lindsay
Yield: Makes 10 crepes

Ingredients

1 cup milk (2% or whole milk works best)
1/4 cup water
2 eggs
1/2 tsp salt
2 Tbsp oil (I use avocado oil, you could also use melted butter)
1 cup buckwheat flour
Toppings/fillings – fruit, yogurt, nutella, peanut butter, ham, turkey, cheese, scrambled eggs, avocado, etc

Cook Mode

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Instructions

In a small blender, combine all ingredients and blend until smooth.
Let batter rest for 30 minutes, or up to 24 hours in the fridge.
Heat a pan over medium heat and add a little butter.
Pour 1/4 cup batter, tilting the pan to spread the batter into a thin circle.
Let cook for 1 minute, flip and cook 30 seconds more.
Repeat with remaining batter.
Top or fill the crepes as desired and enjoy!

Notes

*If needed, add a bit more water to thin out the batter when ready to make the crepes*

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Buckwheat Crepes FAQs

Are buckwheat crepes gluten-free?

Yes! Buckwheat flour is naturally gluten-free and this recipe does not contain any other ingredients with gluten.

Do I need to let crepe batter rest? Can you make crepe batter ahead of time?

Yes! Crepe batter does best if it’s left to rest at least 15-30 minutes and even up to 24 hours in the fridge. This helps the dough fully hydrate and gives you crepes that are softer and more tender. If your batter starts to thicken a bit while resting, you can always add a bit more water to thin it out.

Can I freeze buckwheat crepes?

Yes. To freeze crepes, let them cool completely. Stack them with parchment or wax paper between each one, then wrap the whole stack in plastic wrap and place in a freezer-safe bag.

How do you store and reheat crepes?

Store them in a glass container in the fridge. To reheat, either warm 20-30 in the microwave covered with a damp paper towel, or heat about a minute per side in a pan over medium heat.

Buckwheat Crepes Troubleshooting

Do I need a crepe pan?

No. A good 8 or 10 inch skillet should be fine. Just make sure it heats evenly and is easy enough for you to pick up and tilt to move the batter around to make thin crepes.

Why are my buckwheat crepes breaking apart?

Buckwheat crepes don’t contain any gluten, so it’s extra important to let the batter rest so it is well hydrated and flexible. You can also sub out some of the buckwheat flour with an all-purpose or gluten-free flour blend.

How do I make buckwheat crepes without sticking to the pan?

Crepe batter can be a bit tricky. Make sure your pan is heated to medium heat and that you’re not trying to make your crepes too thin. Also, coating the pan with a little butter before each crepe will help avoid sticking.

How thin should buckwheat crepes be?

For crepe batter, you want it to be fairly thin, easy to pour into the pan and thin enough that it moves easily around the pan when tilted. For the crepes themselves, you want them to be fairly thin – thinner than pancakes, but not so thin that you can’t flip them without breaking.