Easy Gluten-Free Buckwheat Crepes

    25 minutes

    These easy and light gluten-free buckwheat crepes can be used for either savory or sweet fillings. They are perfect for an easy gluten-free dessert.

    3 people made this

    Serves: 6 

    • 1 cup milk
    • 2 eggs
    • 1 tablespoon vegetable oil
    • 1/2 cup gluten-free plain flour
    • 3 tablespoons buckwheat flour
    • 5g butter, or as needed

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Whisk milk, eggs and vegetable oil together in a bowl. Sift in plain flour and buckwheat flour gradually, stirring constantly, until batter is quite runny.
    2. Melt butter in a 20cm frying pan or crepe pan over medium heat. Pour 1/4 cup batter into the pan. Rotate the pan until batter coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the pan to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Transfer to a cooling rack. Repeat with the remaining batter, whisking gently before using.

    Cook's Note:

    Use a milk substitute in place of the milk if desired.

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