"These gluten-free, lactose-free crepes are not only made 100% with buckwheat, but they use wholesome raw buckwheat groats instead of buckwheat flour, which often has a very strong flavor when not fresh. Soaking the groats before using them develops a lovely texture and a delicious, soft nutty taste. After blending you end up with a smooth batter. These crepes do not crisp up and become golden but they are very pliable and go great with maple syrup, berries, jam, and mashed bananas as filling." — Ravenhood
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raw buckwheat groats
water, to cover
water, or as needed
I forgot to add the necessary 1 tsp ground flax seeds in this recipe.
You can use maple syrup instead of brown sugar, which is what I prefer to do. you can also use rice milk or your milk of choice if desired, but they may give different effects due to their consistency.
Loved the flavor but had huge problems with texture. Added more water but was afraid to add too much. Never got it to pour and even spreading was difficult. They were not pretty but I will work on it as the taste was great. Served with my usual crepe filling of cream cheese and sour cream mixed with a bit of powdered sugar and some thawed blueberries. Edit: I tried again, adding another egg and 2 T ground flax. Still difficult to work into a "crepe" so I made them "pancakes" instead.
I used honey instead of sugar, and omitted the salt. This was my first time making crepes, and found them easy to make with this recipe! I love the use of buckwheat!
Even my picky eater asked for seconds!
Instead of flipping them a second time I spread them with peanut butter and a layer of sliced banana so the filling would be warm.
I'll probably try them again, without the sugar, in place of tortillas. (Gluten free corn tortillas just aren't doing for me.)
* Percent Daily Values are based on a 2,000 calorie diet.
Wholesome Buckwheat Crepes
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 34
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