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Gluten-Free Buckwheat Crepes

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These gluten-free buckwheat crepes are made with just a few simple ingredients! Add your favorite sweet or savory toppings for an easy breakfast!

Ingredients

Scale
  • 1 cup milk (2% or whole milk works best)
  • 1/4 cup water
  • 2 eggs
  • 1/2 tsp salt
  • 2 Tbsp oil (I use avocado oil, you could also use melted butter)
  • 1 cup buckwheat flour
  • Toppings/fillings – fruit, yogurt, nutella, peanut butter, ham, turkey, cheese, scrambled eggs, avocado, etc

Instructions

  1. In a small blender, combine all ingredients and blend until smooth.
  2. Let batter rest for 30 minutes, or up to 24 hours in the fridge.
  3. Heat a pan over medium heat and add a little butter.
  4. Pour 1/4 cup batter, tilting the pan to spread the batter into a thin circle.
  5. Let cook for 1 minute, flip and cook 30 seconds more.
  6. Repeat with remaining batter.
  7. Top or fill the crepes as desired and enjoy!

Notes

*If needed, add a bit more water to thin out the batter when ready to make the crepes*

Find it online: https://www.theleangreenbean.com/buckwheat-crepes/