Buckwheat Crepes

i try avocado oil. it can burn to higher temperatures.

I want breakfast. Most of the time how a post starts is with me wanting something to eat. Then photos follow. Or they are somewhere in between. Mostly the whole time really. The attempt to multitask and not burn, melt or eat whatever I am preparing for myself proves to be a challenge. I make crepes often. Somehow they seem less pancake like when they are thinner? This time buckwheat crepes. This is the only flour I have. They are easy to eat and the fillings possibilities are endless. I sometimes fill with veggies, vegan sausages, and cheese or with sundries tomatoes and pesto for the savory. For the sweet oranges and lemon with honey or the sweetest sensation is the Nutella and bananas. Once I used butter, lemon, sugar and run. It was a weekend. That Sunday felt like a rum day. That link is below should you like to take a look. Regardless of your filling(s) these crepes are easy to make. Have fun and enjoy this most popular Brittany, France delight.

Where to buy some goods? You know pans, and spatulas, and buckwheat flour? My Amazon Store. Click there for crepe goods and inspiration. For other baking goods. Prime gets free shipping. That’s a great incentive as far as I am concerned. Your guests will most certainly be impressed with your weekend brunch.

Also, see my post with rum butter crepes a few Bastille Days ago..

I have included two recipes. One from pardonourfrench.com and one from KingArthurFlour.com. Try on or both. Let me know what you think and how you fill your crepes.

Buckwheat Crepes from Brittany (Gluten-free)


2 cups Buckwheat flour (250g)
1 egg
1 pinch of salt


Sift together the buckwheat flour and salt. Place in a big mixing bowl and create a well in the middle.

Break in the egg and mix with a spoon.

Now using a whisk, slowly add in some water until your batter becomes a velvety smooth liquid, that has the consistency of heavy cream.

Heat a 12-inch nonstick skillet/pan over medium heat.

When your pan is hot, drop a in dollop of butter and swirl it in so it coats the entire pan evenly (the butter should melt right away when touching the pan, but not brown. If the butter browns, lower the heat a bit).

Immediately, add 1/3 cup of batter and swirl your pan quickly to completely cover the bottom. Cook until micro-bubbles form on all over the edges of the crepe (giving it a lace-like look) and the underside of the crepe is dry– about 2 minutes.

Loosen edge of crepe with a rubber spatula. Then, with your fingertips, peel off the crepe and quickly flip it. Cook for an additional 30 seconds.

Slide your crepe out of your pan, onto a plate, and cover with a dish cloth. Repeat. Well stacked and wrapped, your crepes can be kept up to 3 days in the fridge. 

This recipe from KingArthurFlour.com

  • 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


  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.

Until Next Time…