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 mins
Cook Time30 minutes mins
Total Time35 minutes mins
Course: Breakfast
Cuisine: French
Keyword: buckwheat crepes, gluten-free breakfast recipes, gluten-free crepes
Servings: 6 people
Author: Mary Fran, Cupcake Therapist
- 120 grams 1 cup buckwheat flour
- 3 eggs, lightly beaten
- 1 ½ cups water
- teaspoon salt
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.