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Tasty Buckwheat Crepes

Don't let "buckwheat" deter you from trying out these delicious crepes! They are more nutrient-dense from adding the buckwheat flour, yet you can't even tell! Top with your favorite berries, some granola, sliced bananas, or even whipped cream (coconut cream for a vegan alternative).

Buckwheat Crepe Recipe:

Yield: ~15 Crepes

Cook Time: 15-20 Min


- ½ Cup Buckwheat Flour

- ¾ Cup AP Flour

- 2 Cups Milk (Whole, 2%, 1%, Coconut, Cashew, Almond, etc).

- 3 Large Eggs (*Vegan: 1 Tbsp Ground Flax Seed +3 Tbsp Water x3 for each egg)

- 3 Tbsp Butter, melted (*Vegan: Coconut Oil or Vegan Butter)

- 1 Tbsp Sugar

- ¼ tsp Sea Salt

- Toppings for Crepes: whipped cream, butter, berries, bananas, nuts, caramel, Nutella, chocolate, etc.


1. Using a blender or a whisk, combine all ingredients at once and blend together until smooth. For the best results, chill crepe batter overnight (make sure to place plastic wrap on top of the batter, leaving no room for air, this seals the batter, leaving no “film” on top.

2. Let batter warm to room temperature before preparing crepes or else chunks of butter will remain intact.

3. Next, heat an 8 inch skillet. Add a tsp of butter or coconut oil to pan and heat.

4. Lift pan, add about ¼ cup of the batter into the pan, starting from center then outwards, swirling as you go to coat the pan evenly.

5. Cook for 1-2 minutes on first side, then flip and cook until other side is nicely browned.

6. Layer cooked crepes between parchment paper. You can keep them in the fridge covered for up to three days, or freeze up to one month.

7. To reheat, heat skillet, then re-warm and top with your favorite toppings.


- The first few crepes may be a total flop, but you’ll get the hang of it with a little bit of practice, I promise!

Click Link Below For Recipe PDF:

Buckwheat Crepe Recipe-PDF
Download PDF • 88KB

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