Why You’ll Love This Recipe

I love this recipe because the crepes are light, flexible, and full of wholesome buckwheat flavor. I can fill them with fresh fruit, chocolate spread, cheese, vegetables, or eggs depending on what I’m craving. The batter is easy to prepare, and once I get the hang of swirling it in the pan, the crepes cook quickly. I also appreciate that buckwheat adds a hearty, earthy taste while keeping the crepes naturally satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup buckwheat flour
1/2 cup all-purpose flour
2 large eggs
2 cups milk
2 tablespoons melted butter, plus more for the pan
1 tablespoon maple syrup or sugar (optional, for sweet crepes)
1 teaspoon vanilla extract (optional)
1/4 teaspoon salt

Directions

I whisk together the buckwheat flour, all-purpose flour, and salt in a large bowl.
I beat the eggs with the milk, melted butter, maple syrup, and vanilla if I’m making sweet crepes.
I gradually pour the wet ingredients into the dry ingredients while whisking until the batter is smooth.
I let the batter rest for about 20 to 30 minutes so the flour hydrates and the crepes become more tender.
I lightly grease a nonstick skillet or crepe pan and heat it over medium heat.
I pour a small amount of batter into the center of the pan and quickly swirl it into a thin, even layer.
I cook the crepe until the edges begin to lift, then I flip it and cook the other side for about 30 seconds.
I transfer the finished crepe to a plate and repeat with the remaining batter.
I serve the crepes warm with my favorite sweet or savory fillings.

Servings and Timing

Servings: 8 crepes
Prep Time: 10 minutes
Rest Time: 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour

Variations

I make savory crepes by omitting the maple syrup and vanilla.
I fill the crepes with sautéed mushrooms, spinach, and cheese for a satisfying meal.
I spread chocolate hazelnut spread and add sliced bananas for a sweet treat.
I top them with fresh berries and whipped cream for brunch.
I substitute part of the milk with oat or almond milk for a different flavor.

Storage/Reheating

I stack the cooled crepes with parchment paper between each one and store them in an airtight container in the refrigerator for up to 3 days. I also freeze them for up to 2 months by wrapping them well. When I’m ready to enjoy them, I reheat each crepe in a lightly buttered skillet for about 30 seconds per side or warm them briefly in the microwave until heated through.

FAQs

Can I make the batter ahead of time?

Yes. I often prepare the batter the night before and keep it refrigerated until I’m ready to cook the crepes.

Are buckwheat crepes gluten-free?

Buckwheat itself is naturally gluten-free, but I use all-purpose flour in this recipe. I replace it with a gluten-free flour blend if I want completely gluten-free crepes.

Why should I let the batter rest?

I let the batter rest because it helps the flour absorb the liquid, resulting in smoother, more tender crepes that are easier to cook.

What fillings pair well with buckwheat crepes?

I enjoy filling them with cheese, ham, smoked salmon, sautéed vegetables, eggs, fresh fruit, yogurt, chocolate spread, or jam.

Can I freeze cooked crepes?

Yes. I freeze the cooled crepes with parchment paper between each one, then thaw them in the refrigerator before reheating.

Conclusion

I love making Buckwheat Crepes because they’re simple, versatile, and delicious for any meal of the day. Their lightly nutty flavor pairs well with countless sweet and savory fillings, making them a recipe I can adapt to almost any occasion. Whether I serve them for a cozy breakfast or an elegant brunch, they always turn out tender, flavorful, and satisfying.

Buckwheat Crepes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Buckwheat Crepes are thin, tender pancakes with a deliciously nutty flavor that pair perfectly with both sweet and savory fillings. They’re simple to prepare and make a versatile choice for breakfast, brunch, lunch, or dessert.

Author: Laura
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Yield: 8 crepes
Category: Breakfast
Method: Pan Fry
Cuisine: French
Diet: Vegetarian

Ingredients

1 cup buckwheat flour
1/2 cup all-purpose flour
2 large eggs
2 cups milk
2 tablespoons melted butter, plus more for the pan
1 tablespoon maple syrup or sugar (optional, for sweet crepes)
1 teaspoon vanilla extract (optional)
1/4 teaspoon salt

Cook Mode Prevent your screen from going dark

Instructions

Whisk together the buckwheat flour, all-purpose flour, and salt in a large bowl.
In a separate bowl, beat the eggs with the milk, melted butter, maple syrup, and vanilla extract if making sweet crepes.
Gradually pour the wet ingredients into the dry ingredients while whisking until the batter is smooth.
Let the batter rest for 20 to 30 minutes to hydrate the flour and improve the texture.
Lightly grease a nonstick skillet or crepe pan and heat over medium heat.
Pour a small amount of batter into the center of the pan and quickly swirl to form a thin, even layer.
Cook until the edges begin to lift, then flip and cook the second side for about 30 seconds.
Transfer the cooked crepe to a plate and repeat with the remaining batter.
Serve warm with your favorite sweet or savory fillings.

Notes

Omit the maple syrup and vanilla for savory crepes.
Fill with mushrooms, spinach, and cheese for a hearty meal.
Try chocolate hazelnut spread and sliced bananas for a sweet variation.
Top with fresh berries and whipped cream for brunch.
Substitute part of the milk with oat or almond milk if desired.
Store refrigerated for up to 3 days or freeze for up to 2 months with parchment paper between each crepe.

Nutrition

Serving Size: 1 crepe
Calories: 170 kcal
Sugar: 4 g
Sodium: 170 mg
Fat: 7 g
Saturated Fat: 4 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 55 mg