Gluten free buckwheat crepes go well with any savoury filling. They are the traditional French savoury crepe and despite the name, buckwheat is naturally gluten free. The technique for making these is the same as for any crepe. So once you've mastered the technique, which you will do on your first try, you can serve crepes for breakfast, lunch, dinner and even dessert.
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Ingredients
In this recipe buckwheat flour and tapioca starch are what make these soft, pliable crepes. See below for a list of traditional fillings but don't limit yourself, try your favourite savoury combinations.
Crepes
- 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 some 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 share with you for success 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.
Filling Ideas for Savoury Buckwheat Crepes
- Savoury 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 even found a suggestion to use 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 also experiment with small amounts of it in your everyday baking. Try it in Banana Muffins, regular pancakes, waffles and even cookies if you're adventurous.
Top Tip
Allowing the batter to sit for a few hours gives the best results. I tried making my crepes as soon as I mixed the batter just to make sure those French people weren't lying. They weren't, don't do that.
Savoury Gluten Free Buckwheat Crepes
Ingredients
- 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
- vegetable oil for cooking
SPINACH MUSHROOM FILLING
- 2 tablespoon butter
- 2 tablespoon finely chopped onion
- 3 cups fresh spinach (4 oz frozen)
- 2 cups sliced mushrooms
- ½ cup whipping cream
- salt to taste
Instructions
Spinach Mushroom Filling
- 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(s) over medium-high heat.
- Pour ¼ cup batter into the hot pan. Immediately tilt and swirl the pan so the batter coats the entire surface. 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 if needed wiping away excess oil and flecks of batter with paper towel.
- Continue cooking until all the batter is used.
Buckwheat Crepes
- 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, heat through and stir. Salt to taste. Fill warm crepes with hot filling and serve.
Notes
- 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
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Patty C
A quarter cup of applesauce makes a great egg replacer when baking.
Cinde Little
Thanks for sharing that Patty. I didn't know that and I know people appreciate hearing what works for others. Happy cooking!
SUSE FERNANDES
Hy! thanks for the recipe, i had those in a trip to france and was looking foward to make them at home. Just one question if i may, what do you think will work best as an egg replacement? I'm quite sensitive to eggs. Thanks in advance!
Cinde Little
Hi Suse. You can buy a powdered ingredient called 'egg replacer'. I haven't tried this but I see that many gluten free cooks use a 'flax egg'. 1 Tbsp ground flax + 3 Tbsp water = 1 egg. I hope one of those options will work for you in this recipe. Bon Appetit!