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Gluten Free Buckwheat Crepes

Stuff these gluten free buckwheat crepes with your favorite fillings for your next brunch. In less that 30 minutes with only 7 ingredients, you can have this delicious breakfast on your table.
Prep Time5 mins
Active Time20 mins
Total Time25 mins
Course: Breakfast
Cuisine: Dairy Free, Gluten Free, Nut Free
Yield: 8 crepes


  • 1 cup buckwheat groats
  • 1 1/3 cup plant based milk I used oat milk
  • 6 eggs
  • 2 tsp vanilla
  • 1 Tbsp maple syrup
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • coconut oil—for greasing

For Serving:


  • In a high-speed blender, combine buckwheat groats, milk, eggs, vanilla, maple syrup, cinnamon, and salt until creamy.
  • Heat a medium sized skillet over medium heat. Melt 1 tsp of coconut oil in pan and spread evenly with spatula.
  • Drop 1/3 cup of batter onto the pan and spread thinly into a circle with a rubber spatula.
  • Let crepe cook for about 30 seconds or until slightly brown and bubbly.
  • Flip and let crepe cook on second side for about 20 seconds.
  • Store crepes of oven-safe tray in warm oven until ready to serve.
  • Serve warm, stuffed with optional toppings. Leftovers will keep refrigerated in airtight container for up to 3 days.


Nutrition Information is a rough estimate of 1/4 of the recipe, roughly two crepes without toppings.


Sodium: 279mg | Sugar: 11g | Fiber: 4g | Cholesterol: 246mg | Calories: 259kcal | Saturated Fat: 2.3g | Fat: 8.3g | Protein: 13.5g | Carbohydrates: 33.8g