Buckwheat crepes are the ultimate blank canvas for both savory and sweet creations. Whether you’re in the mood for a rustic French inspired breakfast or a delicate wrap for lunch, these crepes offer an earthy, slightly nutty flavor and a texture so soft and pliable, you’ll want to make them again and again.

Hi, I’m Jack welcome to my kitchen! I’m the recipe developer, food enthusiast, and heart behind Cooks Foody, where I share dishes that inspire comfort, creativity, and connection. I created this buckwheat crepe recipe after years of testing flour combinations and cooking techniques to finally achieve the perfect balance: thin and tender, yet strong enough to hold your favorite fillings.

In this post, I’ll walk you through:

Why these crepes are a must-make
Key ingredients and preparation tips
Step-by-step instructions
Pro techniques for foolproof results
Fun flavor twists and serving ideas
FAQs to answer all your cooking questions

Why This Buckwheat Crepes Recipe Works

🌾 Naturally nutty flavor that complements sweet or savory fillings
🥄 Made with everyday ingredients from your pantry
🕒 Batter comes together in minutes and stores well overnight
🍳 Perfect for breakfast, brunch, dinner, or meal prep

Choosing the Right Ingredients for Buckwheat Crepes

Best Flour Combination for Buckwheat Crepes

Buckwheat flour: Gives a rich, earthy tone and delicate crisp.
All-purpose flour: Balances structure, helping the crepes fold without cracking.

Buying Tips

Look for light buckwheat flour for a milder taste or dark buckwheat if you want a bolder, rustic flavor.
Choose pastured eggs and whole milk for richer texture.

Substitutions

Milk: Can use oat or almond milk for a dairy-free version.
Butter: Replace with ghee or plant-based butter if needed.

Ingredients & Prep for Buckwheat Crepes

Pantry & Dairy Staples

½ cup all-purpose flour
½ cup buckwheat flour
1 tbsp granulated sugar
¾ tsp kosher salt
6 tbsp unsalted butter (melted)
2 cups whole milk
4 eggs

Preparation Tips

Blend your batter: Use a blender or whisk until completely smooth.
Chill the batter for at least 30 minutes (or overnight) to rest the gluten and ensure even cooking.

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Step-by-Step Cooking Instructions for Buckwheat Crepes

Pre-Cooking Prep for Buckwheat Crepes

Melt the butter and allow it to cool slightly.
In a large bowl (or blender), whisk eggs, milk, melted butter, and dry ingredients until smooth.
Rest batter in the fridge for at least 30 minutes.

Cooking Method for Buckwheat Crepes

Heat an 8–10 inch non stick or crepe pan over medium heat. Lightly grease with butter.
Pour ¼ cup of batter into the center, swirling quickly to coat the pan evenly.
Cook for 1–2 minutes per side, flipping once the edges begin to lift and golden spots appear.

Doneness Check for Buckwheat Crepes

Crepes should be pliable with crisp, browned edges and a soft interior.
Avoid overcooking they should not be brittle or rubbery.

Resting Buckwheat Crepes

Stack finished crepes on a plate, covering loosely with a towel to keep warm while cooking the rest.

Pro Tips for Perfect Buckwheat Crepes

Avoiding Tough or Dry Crepes

Don’t skip the batter resting time it makes a big difference in texture.
Use a well heated, greased pan to avoid sticking.

Tool Recommendations for Buckwheat Crepes

Crepe pan or nonstick skillet for even heat distribution.
Offset spatula or silicone turner for gentle flipping.

Storage & Reheating

Store in the fridge for up to 3 days.
To reheat, warm gently in a pan or microwave with a damp paper towel.

Flavor Variations for Buckwheat Crepes

Variation Type	Add-Ins or Adjustments	Best For
Sweet Crepes	Add ½ tsp cinnamon or lemon zest	Fill with jam, Nutella, or fruit
Savory Crepes	Add chopped herbs (thyme, chives)	Fill with eggs, cheese, or sautéed veggies
Vegan	Use flax eggs + almond milk	Dairy/egg-free version
High Protein	Add 2 tbsp hemp seeds to batter	Post-workout meal
Gluten-Free	Use only buckwheat flour + extra egg	Rich, dense version

Serving Suggestions for Buckwheat Crepes

Sweet pairings: Fresh berries, honey drizzle, whipped ricotta
Savory fillings: Spinach and feta, smoked salmon and crème fraîche, or a sunny side up egg with avocado
Beverage ideas: Pair with fresh herbal tea, espresso, or a fruit smoothie

FAQs About Buckwheat Crepes

Can I make buckwheat crepes ahead of time?
Yes! Store cooked crepes in the fridge for up to 3 days or freeze between parchment sheets.

Are buckwheat crepes gluten-free?
Partially. This recipe uses a 50/50 blend with all purpose flour. Use only buckwheat flour to make them fully gluten free.

Can I skip resting the batter?
Technically yes, but resting results in smoother, more elastic crepes.

Can I make these without eggs?
Yes, use flax eggs or egg replacer. The texture will be slightly different.

Conclusion

Ready to master the art of the perfect Buckwheat Crepes? This recipe brings rustic French flavor to your kitchen with everyday ingredients and easy techniques.

Buckwheat Crepes 5 Easy Steps for Rich, Rustic Flavor

Author: Jack
Total Time: 1 hour 10 minutes
Yield: 24 crepes 1x
Diet: Vegetarian

Print Recipe

Description

Buckwheat crepes are delicate, full of nutty flavor and lacy crisp edges. They are a quick and easy breakfast that can be sweet or savory

Instructions

Combine buckwheat flour, all-purpose flour, salt, sugar, eggs and milk in a blender. Blend on medium-high speed until smooth. With the blender running, pour in butter and blend another 30 seconds. Transfer to the refrigerator to rest for at least 1 hour, or overnight.
Heat an 8-inch nonstick pan over medium heat. Use a pastry brush or paper towel to coat the pan with a thin layer of melted butter. Pour in 3 tablespoons of batter and quickly swirl the pan to cover the bottom with an even layer of batter. Cook for about 1 minute, or until the edges crisp and turn golden brown. Carefully flip the crepe and cook for another 15- 20 seconds, or until the bottom is browned in spots. Transfer to a plate to cool.
Repeat buttering, swirling and flipping crepes, adjusting heat as necessary (see notes above for tips). Crepes can be stacked on top of each other and stored at room temperature for a few hours, or refrigerated for up to 4 days.

Notes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Prep Time: 10 minutes
Cook Time: 1 hour
Category: Breakfast
Method: Stove
Cuisine: American

Nutrition

Serving Size: 1 crepe
Calories: 70
Sugar: 1.7g
Sodium: 61mg
Fat: 4.4g
Saturated Fat: 2.5g
Unsaturated Fat: 1.6g
Trans Fat: 0g
Carbohydrates: 5.3g
Fiber: 0.3g
Protein: 2.3g
Cholesterol: 41mg