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buckwheat crepes
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Gluten-Free Buckwheat Crepes

These buckwheat crepes by Mary Fran Wiley have an earthy, nutty flavor - and zero gluten, but trust us, you won't even miss it.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: French
Keyword: buckwheat crepes, gluten-free breakfast recipes, gluten-free crepes
Servings: 6 people
Author: Mary Fran, Cupcake Therapist

Ingredients

  • 120 grams 1 cup buckwheat flour
  • 3 eggs, lightly beaten
  • 1 ½ cups water
  • teaspoon salt

Instructions

  • Combine the eggs and water and then add the flour and salt. Make sure everything is well mixed.
  • Cover and let rest for at least 1 hour. (I put mine in the fridge over night).
  • Heat a small skillet over high heat. You want the pan very hot.
  • Once the pan is hot, add a small amount of butter (a thin slice) to the pan. Once it is melted, take a paper towel and swirl the butter around. (You can use tongs to hold the paper)
  • Lower the heat to medium-high. Pour about ⅙ cup of batter and tilt the pan to coat the bottom with the batter. You need to move quickly to do this.
  • Cook the crepe for 1-2 minutes. Once the shine is gone from the batter being wet, it is ready to flip.
  • Cook for an additional minute or so on the second side.
  • Stack the crepes on a plate in a warm oven until you are ready to serve.