5-Ingredient Buckwheat Crepes

Love this recipe. Easy to make, healthy and delicious. I made savory crepes with whipped cottage cheese and sautéed mushrooms.

These crepes were so easy to make and absolutely delicious. This was my first time making any sort of crepe and I couldn’t be happier with the results. I ground my own buckwheat flour, used a can of Native Forest Simple Organic Coconut Milk and followed the recipe exactly. I also used a ceramic coated griddle which can sometimes be tricky, but I had no problems with this recipe.

Minimalist Baker is my go to for all things gluten free. I’ve learned so much and am so grateful for everything on here! My family and I are well fed with all the deliciousness! Thank you so much!

HOLY SMOKES!!! I had despaired of ever having a successful crepe recipe in my gluten-free cooking arsenal, because every. single. recipe I tried ended up either turning into thick, stiff pancakes, or just goop on the pan. But not this one!!! No smoke in my kitchen, no black sticky mess on my pan, and the crepe itself is absolutely perfect! It folds perfectly, it doesn’t taste buckwheaty, and it looks beautiful! I will definitely make these again.
Some changes I (successfully) made:
– dash of honey rather than stevia
– 1 large egg rather than the flax (had to cut down on the coconut milk consequently, and add extra buckwheat flour)
– used butter to grease instead of a nonstick pan
Thank you, MB people!!! :)

Came out amazing!
I did not have coconut milk so i used a mix of oat and soy milk and just added in a little bit more ground flax
Thanks!

Almost didn’t try these because of the low star reviews however I love minimalist baker recipes so I figured I’d give it a shot! So happy I did. Buckwheat and flax are a super healthy addition to daily nutrition. With ANY crepes there’s always a factor of the pan. The first crepe never comes out well because the pan is adjusting temp. If using an electric stove it’s also very hard to adjust the temp (sometimes I have to take the pan off the heat and add the batter that way) I use a spout on my mason jar to allow for movement of the pan while I pour. Yes these crepes are thicker than the average but it’s expected without using eggs. Even with a non stick pan you should always be using some kind of oil (I’m surprised some managed on cast iron, I never use cast iron for crepes because they stick too easily and I need a light pan to be able to get the batter to all edges) . These are a great base recipe and I ok forward to playing around with vegan fillings!!

Delicious and would make it again for sure. The number one breakfast in my family growing up and today was and is crepes with powdered sugar or syrup (“french pancakes” as we always call them). I’ve tried out a few vegan crepe recipes and had the pervasive pan sticking issue and/or lack of adequate binding to keep em together well enough to flip. These did significantly better. I added about a quarter cup of whole wheat flour at the end; and I would definitely like to keep experimenting to find a lighter recipe that works. Have you ever tried adding extra nut butter instead of canned coconut milk (to make sort of like a super thick almond milk to replicate the coconut milk)? Would love any other ideas there. Thank you for your awesome work!!!

Made this for breakfast two days in a row – definitely going to be a staple going forward. I didn’t have coconut milk, so I made my own oat milk but added extra oats so it was thicker than store bought. Turned out great! I like that I can just add more or less water to change the consistency from pancake to crepe. Topped with berries and maple syrup

Made these this morning, I love how simple the recipe is! I used a castiron skillet with coconut oil and it worked just fine. Next time I will add more salt and sweetener for more flavor. Thanks for all the great recipes :)

What a lovely recipe! Glad for the detail on the buckwheat flour. I happened to have some on hand that wasn’t Bob’s or kasha, so I was excited to try this. Worked beautifully in the blender and non-stick in my well seasoned cast iron pan. I made them a bit thicker like pancakes accidently, but still supper yummy. I think it’s because all I had was full fat coconut milk. Perhaps a little water next time to make a thinner batter if I use that full fat coconut milk instead of light. I used a tiny bit of maple syrup to sweeten the batter.

Paired ours with some cashew butter, a touch of maple syrup, and berries. A lovely brunch treat and was super easy to make.

I seduced my French boyfriend with this recipe.

I should have read the comments before making this recipe. I used exactly everything in the recipe and tried 3 different pans, it did not work. How frustrating. First time a recipe from this site did not work for me 😞 what a disappointing breakfast

This recipe is so easy & delicious. The batter keeps well covered in the fridge. I found the trick with stopping the crepes from breaking up in the pan is to let them cook longer before flipping over. Very gently push at the edge of the crepe with a spatula…. if the whole crepe moves in the pan it’s ready to flip. A perfectly clean non-stick pan with no food build up is also essential.

A first time doing crepes.

Despite using all the correct ingredients and measurements, the crepes stuck to the pan, and fell apart during attempts to flip them. Adequate oil and sunflower butter were used.

Switching to another pan (both cast-iron) and only using the butter proved helpful. The small crepes were then almost perfect. A few pieces occasionally would fall off or come apart during the flipping.

The crepes came out like pancakes (thick), although the batter was thinned.

They were topped with sunflower butter and jam, and after, with only raw honey.

The breakfast was easy to make, and simple-tasting. The cooking was difficult.

The 5-Ingredient Buckwheat Crepes Recipe would be slightly recommended to others.

Dearest Minimalist Baker,

So delighted to have come across your site. Started an alkaline diet a month ago and this recipe was perfect. Modified a little due to current restrictions, lock down means we can’t just go out. So, coconut milk from carton and added some extra coconut oil to combat the sticking, worked a charm.

Served with wilted spinach, chickpeas, minced garlic, red pepper, tahini, lil squeeze of lemon, l.o.v.e and a tonne of gratitude! Here’s to Mother Nature supplying us with all of the good stuff and than there’s ya’ll putting it together…waow…

Pained me a little that you had to remind people in the comment box to stay respectful, to those of you who do that kind a thing, if you dont have anything constructive or kind to say……sssssshhhhhh

Looking forward to making more of the recipes on this epic site.

Hugs from Cyprus!

I like the recipe but I had to add a lot more water

This crepes turned out really yummy!!! I used my homemade oat milk (your recipe!) instead of coconut milk because I didn’t have it on hand and they were sticking to the cast iron skillet but then I switched to a non stick pan and they didn’t stick at all (did add some coconut oil to the pan though).
My whole family loved them.

It did not work. At all. Everything sticked to the pan and i couldn’t even flip them over. I used everything as per recipe. There is not enough right fat in the recipe. Coconut oil doesnt work for thin pancake frying. I did small blobs in the end after diluting with almond milk. Too thik butter.

I followed the instructions to a T and on 3 pans (just to make sure it wasn’t the pan, I used a seasoned cast iron, non-stick skillet, and a stainless steel,) these were so sticking to the pan (even with extra oil added) do badly they were unusable. This is the first recipe from this site that utterly failed me. So disappointing. Everyone is SO hungry for breakfast and I have to start over.

We also found these impossible – don’t know whether it was the toasted buckwheat thing, but they stuck to the pan and just wouldn’t cook through and were impossible to flip. The taste is amazing – ended up baking them into pancake cookie things in the oven…will see how they turn out. Definitely don’t try even the smallest adaptions to the recipe!

I’m so happy I could cry! Years ago my favorite restaurant in San Francisco was a now-closed French crêpe place called Ti Couz that had Britttany-style buckwheat crêpes, filled with mushrooms in a heavenly sauce, or with flambéed apples and Chantilly cream. I cannot eat dairy or eggs (and am not sad about that, really) and these crêpes are just as good as I remember! These are lighter from using the raw groats, but I love their versitile flavor and crispy texture. The trick is to get the pan to the right temperature and then it’s smooth sailing. I even folded the sides over to make the little picture frame around the filling like they did at Ti Couz all those years ago. Thank you so much for this recipe!

Made these today and instantly fell in love with them! The crepes turned out exactly like picture, great taste and texture. I had to adjust the amount of milk/flour a few times to find the beat costistency so that the batter easily spreads on the pan. I used non-stick pan.
This recipe is so much better than the one I had before, I’m going to use it from now on. And I’m not even vegan or vegetarian

First of all thank you for this recipe. I’m from England and thought that my style of pancakes (crepes) to the reat of the world had been lost to me when I learnt I had a sensitivity to all the ingredients.
I do have a suggestion on how to mix them based on what I was taught growing up. Put the wet ingredients in the blender first and pulse together then add the dry ingredients in about 3 batches until everything is mixed together.

I used Bob’s red mill buckwheat bc I had an open bag and I used almond milk bc I did not have coconut milk in the house. They were lovely. They were darker im color, but flavorful and a great texture. I used a non-stick pan and coconut oil. Filled w/almond butter, sour cherry preserves, and banana. Thank you for the gfv recipe!

Made these today and they were fantastic. Also added lemon zest and vanilla which was wonderful. Topped with coconut yogurt, fresh fruit and maple syrup :)

Yea, this recipe didn’t work for me at all. I used non-stick pan and followed the recipe exactly. The crepes completely stuck to the pan.

I made these today and they cooked up great, didn’t stick at all in a cast iron pan but they weren’t flexible enough to roll. They cracked. Any feedback how to fix this?

I made both the savoury and the sweet versions. For the savoury version, I used mustard oil instead of coconut oil and it went well with the hummus and veggies I had with it. I didn’t have ground flaxseeds so I put whole flaxseeds in the batter and they got semi ground when I mixed the batter with a handprocessor. I did add half a teaspoon of baking soda to get the crepe to become a little more fluffy, it worked!
For the sweet crepes mustard oil would NOT be a good idea. The crepes came out really delicious, so thanks for sharing!

Love the other recipes I’ve tried here, but although I followed the directions, I couldn’t get this recipe to work – they all stuck to the pan :(

Followed recipe to a T but added a couple tbsp of gluten free pancake mix plus 1 tbsp of maple syrup. The batter was a lovely consistency & the end result was super delishish! My filling this time around was PB2 & jam. Big hit! In my belly;)
I’ll let you know how they work out for a side with my eggplant curry!

Just made these using the updated recipe with light coconut milk and non-stick pan. I used a little less than a tablespoon on sugar. Love them. It only made 6 or 7, not sure if my batter was too thick. They look the same size as the ones in the picture so I don’t think they are too big. They taste great. Will definitely make these again. Thank you!

Just made these for breakfast and they were so yummy! I added a few tablespoons of extra almond milk to thin the batter out as they werent spreading thin enough at first. I noticed other people said they stuck to the pan, but mine didn’t – I just used a bit of oil. They were the perfect crepe texture. I also added a little bit of all spice and cardamom to the batter :) I think they were the perfect combination of healthy but also a bit special – especially topped with maple syrup, coconut yoghurt and fruit, yum!

I tried making this recipe today with cashew milk. The batter stuck to pans no matter what I tried: nonstick, nonstick with oil, and well seasoned cast iron with oil. They stuck and crumbled when I tried to flip them. They were not pliable like a regular crepe is.
The one saving grace was they tasted good. We just piled the crumbly and broken crepes on our plates and topped with eggs scrambled with roasted sweet potatoes and avocado.

These were super delicate and took me some trial and error to master. Coconut oil didn’t keep them from sticking to my (non-stick) pan, but Earth Balance worked great. I added about 1/4 cup more flour to get the batter thick enough.
I was only able to get them to flip without falling apart when I made them very small and thin. So for people who are having trouble I would recommend using less batter per crepe and only trying to make them about 5 inches in diameter. Normally I would flip crepes without a spatula but that wasn’t gonna happen with these. I used a little silicone spatula to loosen the crepe before flipping, then a really wide turner that I could get under the whole crepe to flip.

Made these this weekend! Used light coconut milk and they turned out so well. Did have a bit trouble with them falling apart in the pan when flipping, but I added a bit more coconut milk (1/4 cup) to the batter and that seemed to help. Added a dash of coconut sugar and 1 Tsp of vanilla extract as well. Served with peanut butter, raspberry jam, and maple syrup. So impressed with this recipe, will definitely be using again.

I made these for a book club brunch. I was intimidated by how fancy they look but they were suuuper easy. I used whole wheat flour instead of buckwheat (because I’m lazy had all of these ingredients). They weren’t quite as pliable they would have been with white flour, but even with the whole wheat they were fairly robust. It took a bit to get them thin enough and to flip them without breaking, but we got it. Served them with a choice of almond butter, maple syrup, banana, and a “berry compote” (I literally just stirred frozen berries together with chia seeds). I love choose-your-own-adventure brunch ideas (like oatmeal bowls or breakfast tacos) and these were a huge hit!

I tried making this for breakfast and it was a no go. It stuck to every pan I had… nonstick, with oil, nothing worked. Broke my hungry heart. I’m going to buy a fancier nonstick today and try it tonight. Hopefully it works for me then. Fingers crossed.

I made these! A great recipe. I have made non vegan crepes with all purpose flour for years. This is a great alternative and so excited to have a new breakfast recipe. I used tetra pack coconut milk instead of almond milk. Added a little bit more to create the correct consistency. For topping I used as I grew up with, cinnamon/ sugar on the inside (before you roll) with a small amount of real maple syrup. Thanks Dana!!

These were amazing! I am in the middle of an Elimination Diet to determine food allergies. Been desperate for some new bfast alternatives. A friend recommended you. Thank you so much!

Making these for breakfast today and having the hardest time with them. I’m using a non stick pan, tried oil and adjusting heat but nothing worked. I add ed more flour and making pancakes out of them.

They turned out lovely, no problems with the batter, used the cheapest Ikea pan I had in the house and it worked fine. Thanks for the recipe:)

Awesome and healthy. I went savory and paired Cultured Kindness Cashew Chèvre with sautéed spinach and mushrooms. Heavenly. This recipe is so versatile; can’t wait to try it with a sweet filling as well. Cheers!

This recipe worked very well for me! Thanks you :)

Thank you so much! I have tried so many vegan pancake recipes over the years and although many were delicious, none came close to the crepes I used to have as a kid. These came out just perfect. I also brought them to pancake day at work and my co-workers couldn’t guess which ones were the vegan pancakes. Great recipe :D

I loved these so much Dana! I didn’t make them vegan, but they were absolutely delicious with strawberries, bananas, peanut and almond butter. This recipe is a keeper!

I was super excited about an eggless crepe! But these were awful. Most tore when I tried To flip them (in a nice non-stick pan). And they tasted chalky and awful. I used Bobs red mill buckwheat flour and pacific organic almond milk. Tried adding more flour, and then more milk to see if anything made them easier to work with. Nope. A total flop.

I made a batch of the crêpes yesterday – so easy and very tasty! I did not have flaxseed meal, just coarse-ground ones, but it worked out nevertheless. While waiting for the pan to heat up, the batter became creamy and easy to pour into the pan. I kind of messed up the first crêpe, but the next ones were easy to flip.

Here in Southern Germany (and in Austria, too) we put small-cut pieces of thicker crêpes into our homemade broth, it’s called “Pfannkuchensuppe” (pancake soup) and very delicious. These buckwheat crêpes were excellent in there, as they were solo with some fruit. Thank you for the recipe!

Fantastic! Super easy & filling like the others said. I filled with corn, chopped zucchini, deiced onions (sautéed) mixed in a little Daiya and Kitehill cream cheese and they were delectable. I want to try them again for a sweet crepe. I liked that one of your readers said she filled with vegan cream cheese mixed with blueberry jam. I made your compote Dana and will try mixing it with Kitehill cream cheese. My mouth is already watering.

Omnomnomom your recipe is amazing as always!! （＾ω＾）Definitely fixed my struggle with my own GF buckwheat pancakes adding that flaxseed meal (´ω｀*) {note to self: dun forget the flaxseeds…}
Also, for the “kasha” struggle, in case people cant find decent buckwheat flour {usually my struggle during travels} mixing it with poppy seeds or poppy seed flour can, suprisingly, help with flavor quite a bit.

These were SO good! I’ve been dealing with some food sensitivities recently, and have been on an elimination diet, avoiding gluten, potato starch, and gums (which are in everything!). It was so nice to find an easy, bread-y breakfast food with none of those things! These were so easy to make, and a huge hit! I used a non-stick pan, and didn’t need any oil.

Loved it! I used whole buckwheat groats and ground them in a coffee grinder – worked perfectly! I also used a non-stick ceramic pan and they came out beautifully! Thanks for the wonderful treat and the helpful note about buckwheat flour

Made this in the morning for breakfast in no time.. was so fast to make and no complications (less than 20 minutes)! I tried non-stick pan with coconut oil and it stuck to the pan, so I used whatever else I had which is EVOO and no sticking! So happy I found this recipe for GF and dairy-free crepes! I ate with peanut butter and also blueberries.. My new staple thank you!

Made these yummie crêpes this weekend and loved them! Just now i’m realizing i misread the recipe. I put 3 to 4 table spoons of flax in it. Oops ;) The taste and consistency still was great though. But now I think I understand why the crêpes were sticking to the pan so much.

I made these this morning using buckwheat flour, homemade rice milk, olive oil, and 2 tsp coconut sugar. I filled them with vegan cream cheese blended with blackberry jam, and topped them with fresh strawberries and a sprinkle of powdered sugar. Fantastic! The batter was surprisingly easy to work with.

These were amazing! I filled them with chocolate chia pudding and topped them with blueberries and whipped cream and they were incredible. And very filling. I will definitely be making these again!!!

I prepared this morning and followed the crepe recipe exactly. I used a non stick pan and a low flame and they were easy to flip. I used assorted fillings for a large group: scrambled tofu, mashed black beans and salsa, mixed fresh berries, almond butter w sliced almonds, and sautéed plantains and coconut. The plantain filling was rated best.

Here, in land of the buckwheat crepes (that is Brittany), we also use savory fillings. To me, the best one is leeks slowly cooked with olive oil and thyme (sometimes with white wine) but it could be a veggie sausage (the traditional local food before a soccer match here in Rennes), vegan cheese, cauliflower, ratatouille, you name it. Or you could dry them and use them as crisps. It also can be use as pastry for a pie. Don’t hesitate to use a bit of buckwheat flour in your daily home-made bread!

Super quick and easy! I made these with compote. I substituted an egg for the flaxseed since I did not have flaxseed meal and they came out great!