Blender buckwheat crepes look like such a fancy recipe, but are truly simple to make! Made with 7 ingredients, including buckwheat flour to keep them gluten-free, these thin pancakes can be rolled up, or folded into triangles and topped with your favorite toppings. Make them sweet or savory. This buckwheat crepe recipe includes a how-to video so you can see every step and feel successful making them in your own home!
Blender buckwheat crepe recipe
A delicious nutty flavor in each thin pancake. This breakfast recipe is one my family asks for again and again! We’ve been crepes fans for such a long time, and I love treating my family to them on the weekend.
Most of the time we go for a sweet filing, like whip cream and berries, chocolate hazelnut spread, maple syrup, or jam with peanut butter.
I love to mix it up and go for a savory filling from time to time and it really hits the spot!
Below I’m sharing tons of sweet toppings and savory filling ideas that will make your buckwheat crepes extra special!
Do you need a crepe pan to make crepes?
No, but they do make crepe-making easier!
A good option for crepe making includes a crepe pan, which has really shallow edge. The shallow edges make swirling the batter and flipping much easier.
You can also use a medium-sized nonstick skillet. Be sure that the skillet you use is cleaned well without any damage or sticky spots. You want the crepes to easily release from the pan and flip well.
Basic ingredients you need for buckwheat crepe batter
Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.
- non-dairy milk
- eggs
- buckwheat flour
- unsalted butter
- coconut sugar
- vanilla extract
- sea salt
How to make gluten-free crepes
- To a blender add the eggs, melted butter, vanilla extract, milk, buckwheat flour, coconut sugar, and sea salt (omit the sugar and vanilla for savory crepes) and blend for 30 seconds until everything is combined and the batter is smooth and the consistency of heavy cream. If your batter seems too thick, you can add a little water whisked in. You can also whisk all the ingredients together in a large mixing bowl instead of using a blender.
- Place a crepe pan or non-stick pan over medium-high heat to heat up. While the pan heats, let the batter rest.
- Test to see if the pan is hot enough by sprinkling a few drops of water on it. If they sizzle away quickly, your pan is hot and ready to use.
- For the first crepe, add 1 teaspoon of butter to the hot pan, let it melt, and swirl it around. Right away, add ¼-1/3 cup of the batter (enough batter to cover the pan, but not too much where it’s thick) into the pan, and swirl it in a circular motion into a thin layer. Let the crepe cook for 1 minute, flip, and then let it cook for 30-40 more seconds on the second side. The first crepe often does not turn out great! Keep going, they get better as you go.
- Repeat the crepe-making process with the remaining batter, but use less butter as you go. The finished crepes can be stacked on a plate or platter and covered with a towel to keep warm.
Watch me make this easy buckwheat crepe recipe
The full how to video can be watched below, or on my YouTube channel!
Fillings for sweet buckwheat crepes
I grew up enjoying sweet crepes, and there are so many fun and delicious filling options to enjoy. Go for something classic, or mix it up with something you haven’t tried before.
Here are some sweet filling options to try out!
- Chocolate hazelnut spread (aka nutella)
- Powdered sugar and lemon juice
- Fresh strawberries and whipped cream
- Peanut butter and jam
- Vanilla yogurt and raspberries
- Mango with a honey drizzle
- Maple syrup and cinnamon
- Bacon bits and maple syrup for a sweet and savory combo
Fillings for savory buckwheat crepes
Savory fillings can really transform your idea of crepes. When you plan to enjoy a non-sweet option, be sure to omit the sugar and vanilla extract, as those don’t pair as well with these options.
Try any of these great filling options!
- Shredded cheddar and ham
- Sauteed mushrooms with fresh parsley
- Caramelized onions and roast beef
- Sauteed zucchini and onion plus feta cheese
- Diced pepperoni, olives, and mozzarella cheese
- Spinach, tomatoes, and diced turkey deli meat
- Ranch, bacon, and avocado
How to store
You can prep a large batch of crepes in advance and store them in the fridge easily. Allow the crepes to cool to room temperature, and then add them to an airtight container.
You can also stack the cooled crepes on a large plate and cover it with plastic wrap to keep the air out, and then keep it in the fridge for up to 5 days.
To re-warm leftover crepes, heat a large skillet to medium heat and warm the crepes for a minute or two on each side.
Substitutions
Below you’ll find a list of substitutions that will work well in this buckwheat crêpes recipe.
If you try something different out, please leave a comment below letting us all know how it turned out!
Non-dairy milk – Traditional French buckwheat crepes use regular milk, and you can definitely use that here too. Any non-dairy milk will work in this recipe – try almond milk, carton coconut milk, hemp milk, soy milk, or cashew milk.
Buckwheat flour – Pictured in the recipe is buckwheat flour purchased from the grocery store. You can also make your own raw buckwheat flour from buckwheat groats. Simply blend the buckwheat groats until you get as fine of flour to use. The flour will not be as smooth as the store-bought option, but the flavor is lighter and really delicious. For a non-buckwheat option, all-purpose flour whole wheat flour will work in this recipe just as well!
Butter – Melted ghee or melted coconut oil will work as an alternative to butter.
Coconut sugar – Regular white sugar works well as a substitute. You can also substitute maple syrup in place of coconut sugar for a less refined option. The sugar can also be omitted per your preference, or if you opt to go for savory crepes.
Vanilla extract – Vanilla paste can be used in place of liquid extract. You can also switch the flavor up and use almond extract, but you’ll want to reduce the amount used as almond extract offers a much stronger flavor.
More yummy breakfast recipes you’ll love
- Protein pancake mix recipe
- Country breakfast sausage recipe
- Broccoli sausage quiche with oatmeal almond flour crust
- Dairy free waffles recipe
- Scrambled eggs with chives
Blender Buckwheat Crepes Recipe
Ingredients
- 2 cup non-dairy milk
- 4 eggs
- 1.5 cups buckwheat flour
- 3 tbsp unsalted butter melted
- 1 tbsp coconut sugar for sweet crepes
- 1 tsp vanilla extract for sweet crepes
- ½ tsp sea salt
Instructions
- To a blender add the eggs, melted butter, vanilla extract, milk, buckwheat flour, coconut sugar, and sea salt (omit the sugar and vanilla for savory crepes) and blend for 30 seconds until everything is combined and the batter is smooth and the consistency of heavy cream. If your batter seems too thick, you can add a little water whisked in. You can also whisk all the ingredients together in a large mixing bowl instead of using a blender.
- Place a crepe pan or non-stick pan over medium-high heat to heat up. While the pan heats, let the batter rest.
- Test to see if the pan is hot enough by sprinkling a few drops of water on it. If they sizzle away quickly, your pan is hot and ready to use.
- For the first crepe, add 1 teaspoon of butter to the hot pan, let it melt, and swirl it around. Right away, add ¼-⅓ cup of the batter (enough batter to cover the pan, but not too much where it’s thick) into the pan, and swirl it in a circular motion into a thin layer. Let the crepe cook for 1 minute, flip, and then let it cook for 30-40 more seconds on the second side. The first crepe often does not turn out great! Keep going, they get better as you go.
- Repeat the crepe-making process with the remaining batter, but use less butter as you go. The finished crepes can be stacked on a plate or platter and covered with a towel to keep warm.
Nutrition
If you try this buckwheat crepes recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
