buckwheat crepes

buckwheat crepe recipe

Buckwheat crepes are delicate, full of nutty flavor and lacy crisp edges. They are a quick and easy breakfast that can be sweet or savory!


  • 1/2 cup buckwheat flour
  • 1/2 cup all-purpose flour
  • 3/4 tsp kosher salt
  • 1 tbsp granulated sugar
  • 4 eggs
  • 2 cups whole milk
  • 6 tbsp unsalted butter, melted, plus more for the pan


  1. Heat an 8-inch nonstick pan over medium heat. Use a pastry brush or paper towel to coat the pan with a thin layer of melted butter. Pour in 3 tablespoons of batter and quickly swirl the pan to cover the bottom with an even layer of batter. Cook for about 1 minute, or until the edges crisp and turn golden brown. Carefully flip the crepe and cook for another 15- 20 seconds, or until the bottom is browned in spots. Transfer to a plate to cool. 

  2. Repeat buttering, swirling and flipping crepes, adjusting heat as necessary (see notes above for tips). Crepes can be stacked on top of each other and stored at room temperature for a few hours, or refrigerated for up to 4 days.


Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Keywords: buckwheat crepes