A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Buckwheat Crêpes

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Charlotte Rutledge

Buckwheat Crêpes Recipe Buckwheat Crêpes Recipe

Also referred to as galettes in Brittany, France, buckwheat crêpes have gained in popularity in this country in large part because they're a tasty, gluten-free alternative to a traditional crêpe. A common galette filling in France is cheese and ham with a sunny-side-up egg on top. But with all the savory fillings out there, we encourage you to experiment and share your own favorite combinations of meat, fish, cheese, eggs, vegetables, fruit, nuts, etc.

At a glance

Prep
Total
Yield
10 to 12 crêpes

Ingredients

Choose your measure:

  • 1 cup buckwheat flour
  • 3/4 teaspoon salt
  • 2 large eggs
  • 1 cup milk: 1%, 2%, or whole
  • 1 tablespoon melted unsalted butter
  • 1/4 to 1/2 cup water

Instructions

  1. To make the crêpe batter: Combine all the ingredients (except water) in a blender, and blend until smooth.
  2. Cover the batter and let it rest in the refrigerator for at least 2 hours, or overnight.
  3. When you're ready to make crêpes, thin the batter with water, using less water for thicker crêpes and more water for thinner ones.
  4. Preheat a crêpe pan or non-stick skillet over medium-high heat. Lightly grease the pan with butter, oil, or pan spray, then pour in enough batter to thinly coat the bottom of the pan; swirling the pan as you pour the batter will help ensure an even coating.
  5. Cook the crêpe for 1 to 2 minutes on the first side, until it's golden and lifts from the pan easily. Flip it over and cook for another 1 to 2 minutes on the other side.
  6. Transfer cooked crêpes to a plate, stacking them on top of one another, and keeping a towel over them.
  7. Fill as desired; serve warm.
  8. Yield: 10 to 12 crêpes.