Let me take you on a little journey into the world of buckwheat! If you’re someone who loves starting the day with a wholesome breakfast or indulging in a light and guilt-free dessert, this recipe is going to win your heart. Buckwheat crepes are not just delicious; they’re a celebration of nutrition, simplicity, and versatility. Despite its name, buckwheat isn’t a type of wheat at all, it’s a seed that’s naturally gluten-free, making it a fantastic choice for anyone looking to avoid gluten while still enjoying all the textures and flavors we crave in a good crepe.

Now, why should buckwheat be on your diet? For starters, it’s a nutritional powerhouse. Packed with antioxidants, magnesium, and copper, buckwheat supports everything from heart health to digestion and energy production. It’s also rich in fiber, which helps keep you feeling full and satisfied long after your meal. If you’ve been looking for a way to add more whole, nutrient-dense foods into your diet, buckwheat is a fantastic place to start.

These crepes are thin, tender, and incredibly easy to make. You don’t need any fancy equipment or unusual ingredients, just a few pantry staples and a bit of soaking time for the wholesome buckwheat. Once cooked, they’re endlessly customizable. Have a sweet tooth? Pair them with fresh fruits, a drizzle of maple syrup, or your favorite nut butter or homemade chocolate spread. Prefer savory? Think smoked salmon, avocado, or a dollop of herbed yogurt. Whether you’re hosting a cozy brunch, meal-prepping for the week, or simply treating yourself to something special, these crepes are perfect.

What I love most about this recipe is how approachable it is, even for beginners. There’s no need to stress over making them perfect—buckwheat batter is forgiving, and the end result is always satisfying. Plus, these crepes freeze wonderfully, so you can enjoy them on your busiest mornings without compromising on quality or nutrition.

So, grab your buckwheat, set aside a little time, and let’s create something wholesome, beautiful, and oh-so-delicious together! Ready to dive in? Let’s get cooking!

Ingredients
1 cup (180 g) raw buckwheat
1 ½ cups (360 ml) milk of your choice (regular or plant-based)
2 large eggs
3 tbsp (45 ml) avocado oil (or another neutral oil)
3 tbsp (45 ml) maple syrup (or another sweetener)
A pinch of salt (optional)
1 tsp (5 ml) vanilla extract

Directions

1. Start by soaking the raw buckwheat in water for at least 4 hours or overnight. For best results, refrigerate it during the soaking time.
2. After soaking, rinse the buckwheat thoroughly under running water to remove the slimy texture.
3. Strain the buckwheat well to ensure no excess water remains.
4. Transfer the soaked and rinsed buckwheat to a blender.
5. Add milk, eggs, avocado oil, maple syrup, a pinch of salt (if using), and vanilla extract to the blender with the buckwheat.
6. Blend the mixture until the batter becomes silky smooth and runny.
7. Transfer the batter into a large bowl. Let it rest for 30 minutes at room temperature if you prefer—a step that helps improve the texture.
8. Heat a nonstick pan over medium heat and lightly brush it with coconut oil or another neutral oil.
9. Pour about 1/3 cup of batter into the pan, tilting the pan immediately to spread the batter evenly and thinly.
10. Cook the crepe on one side until the top surface appears dry, about 2 minutes.
11. Flip the crepe gently and cook the second side for another minute or until lightly browned.
12. Repeat with the remaining batter, lightly greasing the pan as needed between crepes.
13. Serve warm with your favorite toppings like fresh fruit, yogurt, nut butter, or savory fillings.

Prep Time: 10 minutes
Pan Cooking: 40 minutes
Servings: 12

Nutritional Information (Per Serving)
Energy: 124 calories
Protein: 4.04 g
Fat: 5.41 g
Carbohydrates: 14.25 g
Fiber: 1.5 g

Storage
Store leftover crepes in an airtight container in the fridge for up to 5 days.

Freeze individual crepes separated by parchment paper for up to 3 months.

Notes

For dairy-free crepes, substitute regular milk with almond, oat, or soy milk.

You can substitute maple syrup for your sweetener of choice and coconut oil for another oil you may prefer better.

These crepes are highly versatile and work equally well with sweet or savory toppings. Enjoy them fresh for the best taste and texture.