Easy Buckwheat Crêpes

published Oct 10, 2021
Buckwheat Crêpes Recipe

It takes fewer than 10 ingredients to make these oh-so-light buckwheat crêpes.


Makes15 to 17 crepes

Prep5 minutes

Cook30 minutes

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buckwheat crepes with an egg over easy, prosciutto, cherry tomatoes and Italian parsley on a white plate with a delicate blue floral design
Credit: Shilpa Uskokovic

If you have a stash of crêpes in your fridge or freezer, you’re never far away from breakfast, lunch, or dinner. Incredibly versatile, crêpes are great make-ahead candidates that accommodate a number of sweet and savory fillings. Buckwheat crêpes in particular have a distinctive flavor that complements more robust fillings like sharp cheeses and salty cured meats. Making a batch couldn’t be easier: Simply blend all the ingredients until smooth, and voila! 

While most crêpe batters made with all-purpose flour are better rested for a few hours and up to overnight so the flour can hydrate, this recipe is ready to roll in under 30 minutes! Buckwheat lacks gluten and does not benefit from an extended stand time. The manageable window of 15 minutes in this recipe is to account for the small amount of all-purpose flour in the batter. The little bit of flour provides enough gluten to add structure to the batter, thereby enabling you to pour and flip crêpe after crêpe with ease. 

Initially, you’ll need to practice some patience. Give yourself time to figure out just the right way to twist your wrist so the batter spreads evenly across the surface, and know that it might take a few attempts to settle on the right heat level on your stove. Once you have that sorted, you can fly through the rest of the batch.

What Is Buckwheat Flour?

Buckwheat flour is a gluten-free, grain-free flour ground from whole, untoasted buckwheat. Ranging in color from dark slate gray to pale concrete, buckwheat flour has an earthy, toasty flavor that works well in both sweet and savory applications. 

Buckwheat Flour versus All-Purpose Flour

Buckwheat flour is ground from a pseudo-cereal that is neither a grass (like wild rice) or a grain (like wheat or spelt). It’s gluten-free, unlike all-purpose flour (which is ground from whole wheat kernels). 

Credit: Shilpa Uskokovic

Buckwheat Crêpe Fillings

Buckwheat crêpes are super versatile and especially good with savory fillings. Some ideas include the following:

  • Ham and cheese (serve with a swipe of good-quality mustard)
  • Fried egg, sliced prosciutto, and cherry tomatoes (pictured in recipe)
  • Sautéed mushrooms, spinach, and shredded Gruyère
  • Chicken or tuna salad (without any fruit such as grapes)
  • Scallion cream cheese and smoked salmon
  • Sour cream or crème fraîche (plus caviar, if you’re feeling particularly fancy)

Buckwheat Crêpes Recipe

It takes fewer than 10 ingredients to make these oh-so-light buckwheat crêpes.

Prep time 5 minutes

Cook time 30 minutes

Makes 15 to 17 crepes

Serves 16

Nutritional Info


  • 2 cups

    whole milk

  • 1 1/4 cups

    buckwheat flour

  • 1/4 cup

    all-purpose flour

  • 4

    large eggs

  • 3 tablespoons

    olive oil, plus for more the pan

  • 1/2 teaspoon

    kosher salt


  1. Place 2 cups whole milk, 1 1/4 cups buckwheat flour, 1/4 cup all-purpose flour, 4 large eggs, 3 tablespoons olive oil, and 1/2 teaspoon kosher salt in a blender. Blend until smooth, about 1 minute. Let rest in the blender for 15 minutes.

  2. Heat an 8-inch nonstick frying pan over medium heat. Pour a few drops of olive oil in the pan and wipe it around the surface with a paper towel. Most of the oil will be absorbed or wiped away, leaving only the thinnest film.

  3. Pour 1/4 cup of the batter into the pan. Swirl the pan so the batter spreads evenly across. If there are any spots or gaps, simply add a dab of batter to cover them up.

  4. Cook until the top is dry to the touch and the bottom is golden-brown, about 1 minute. Using a small offset spatula or turner, flip and cook until the second side is very lightly browned in spots, about 30 seconds. Slide onto a rimmed baking sheet.

  5. Repeat with remaining batter to make 14 to 16 more crêpes, adding a few drops of olive oil and wiping the pan with a paper towel after every other crêpe.

Recipe Notes

Make ahead: The crêpe batter can be made up to 2 days ahead and refrigerated. Let come to room temperature and stir well or reblend before using.

Storage: The crêpes can be stacked and refrigerated in a zip-top bag or airtight container for up to 3 days. To freeze, place a small square (about 4-inches) of parchment or wax paper between each crêpe and freeze in a tightly sealed zip-top bag or airtight container for up to 1 month. Thaw overnight in the refrigerator before using.