Gluten Free Buckwheat Crepes

These savory gluten free buckwheat crepes are the traditional French savory crepe. The technique for making them is the same as for any crepe and can be mastered on your first try. Then you can make regular or buckwheat crepes, for breakfast, lunch, dinner or dessert with any filling.

Crepe making is easy but like all techniques you need to do it a few times to master it. My friend pulls out her crepe pan and makes only four crepes whenever her sons asks for them. Once you can do that you'll want to make regular crepes for breakfast and maybe even a Crepe Cake for some special occasion.

Ingredients

In this recipe buckwheat flour and tapioca starch combine to make soft, pliable crepes. Gluten free cooks need more variety in their diet (like everyone does) so adding a new flour might lead you to new food combinations. Aim for 30 plants a week so look at the list below for traditional and less common filling ideas.

Crepes

• buckwheat flour - Learn more ways to use it in this post, How To Use Buckwheat Flour.
• tapioca starch
• eggs
• whole milk (or 2%)
• butter
• oil for cooking

Spinach Mushroom Filling

• butter
• onion
• spinach, fresh or frozen
• mushrooms
• whipping cream

See recipe card for exact amounts.

Instructions for Perfect Crepes

Here are my tips to master the technique of making crepes. Like pancakes the first few might not be perfect but it doesn't take long to get into the groove. I often have two pans going at the same time to determine the best pan, temperature and other tips to help you be successful the first time.

• The pan needs to be quite hot.
• Use a tiny amount of oil and wipe the pan with a paper towel before each crepe to evenly re-grease it plus pick up any flecks of batter from the last crepe.
• Use a measuring cup to quickly pour the right amount of batter in the pan each time.
• Focus on swirling the pan to cover the entire bottom as quickly as possible.
• Use the thinnest flipper you have and grease it with oiled paper towel if the crepes are sticking.

Variations: Savory Fillings

Whether you're scrolling or looking up Google images, you can recreate anything you see.

• Savory breakfast crepes can include any combination of eggs, vegetables and meat, hollandaise sauce on top is just fine.
• Sautéed mushrooms and herbs, with cream or white sauce
• Scrambled eggs with your favourite fixins'
• Fried egg with ham and Swiss cheese
• Smoked salmon and cream cheese with dill and capers
• Anything with cooked asparagus
• Chicken or seafood often in a creamy sauce
• Sliced steak with vegetables
• I never tried it but people even stuff crepes with lasagne ingredients, proof there is no limit to the possibilities.

Get The Tools

A crepe pan isn’t necessary but if your family loves crepes here are a few ideas to consider.

• Cuisinart’s Classic non-stick 10-inch crepe pan.
• This high-end 10-inch Ceramic Nonstick Crepe Pan with a larger edge on one end.
• An electric crepe maker with batter spreader and wooden spatula.
• Here's a fancy Le Creuset Enameled Cast-Iron Crepe Pan.
• I made my crepes with two regular non-stick pans.

More Ways to Use Buckwheat Flour

• Traditional blini pancakes are made with yeast and buttermilk. Topped with smoked salmon and sour cream the presentation makes them a fabulous appetizer.
• Once you get buckwheat flour in your kitchen you can experiment with small amounts of it in your everyday baking. I explain how I do that in my Banana Muffin post and these Granola Bars. Use the same method and try it in regular pancakes, waffles and even cookies if you're adventurous.

Savory Gluten Free Buckwheat Crepes

These gluten free Buckwheat Crepes can be filled with a variety of combinations. I chose a creamy filling of spinach and mushrooms for brunch. Easily master the technique of making crepes and flipping them without tearing in just one session.

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Course: Breakfast, brunch, Main Course

Cuisine: French

Keyword: gluten free crepes, savory buckwheat crepes, savoury buckwheat crepes

Cook Time: 23 minutes minutes

Servings: 10 crepes

Calories: 145kcal

Author: Cinde Little

Ingredients

Buckwheat Crepes

• ▢ ¾ cup buckwheat flour
• ▢ ¼ cup tapioca starch
• ▢ 2 eggs
• ▢ 1 cup whole milk (or 2%)
• ▢ 1 tablespoon melted butter
• ▢ ¾ teaspoon salt
• ▢ ⅓ cup water added at the end
• ▢ cooing oil

Spinach Mushroom Filling

• ▢ 2 tablespoon butter
• ▢ 2 tablespoon finely chopped onion
• ▢ 3-4 cups fresh spinach or 4 oz frozen
• ▢ 2 cups sliced mushrooms
• ▢ ½ - 1 cup whipping cream sometimes more is better
• ▢ salt to taste

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Instructions

Buckwheat Crepes

• Put all ingredients EXCEPT WATER in blender cup. Blend until evenly mixed, refrigerate for 2 hours or overnight.
• Return batter to blender, add water and blend until smooth.
• Heat 10-inch non-stick pan over medium-high heat.
• Pour ¼ cup batter into the hot pan. Immediately tilt and swirl so the batter coats the entire surface of the pan. Cook until lightly browned, about 1 minute.
• Flip crepe, cook for another 1½-2 minutes. Transfer to a plate.
• Return pan to heat, add more oil as needed, wiping away excess oil and flecks of batter with paper towel after each crepe.
• Continue cooking until all the batter is used.

Spinach Mushroom Filling

• Melt butter in a sauté pan, add onion and cook for 2 minutes.
• Add spinach and mushrooms and cook until spinach wilts, 4-5 minutes.
• Add cream, cook for a few minutes until heated through and well combined. Salt to taste. Fill warm crepes with hot filling and serve.

Notes

More savory filling ideas for buckwheat crepes:

• Sautéed mushrooms and herbs, with cream or white sauce
• Scrambled eggs with your favourite fixins'
• Fried egg with ham and Swiss cheese
• Smoked salmon and cream cheese with dill and capers
• Chicken and asparagus

Nutrition

Nutrition Facts

Savory Gluten Free Buckwheat Crepes

Serving Size

 

1 crepe

Amount per Serving

Calories

145

% Daily Value*

Fat

 

10

g

15

%

Saturated Fat

 

6

g

38

%

Trans Fat

 

0.1

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

3

g

Cholesterol

 

58

mg

19

%

Sodium

 

236

mg

10

%

Potassium

 

228

mg

7

%

Carbohydrates

 

12

g

4

%

Fiber

 

1

g

4

%

Sugar

 

2

g

2

%

Protein

 

4

g

8

%

Vitamin A

 

1211

IU

24

%

Vitamin C

 

3

mg

4

%

Calcium

 

58

mg

6

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

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