Vegan Buckwheat Crepes
on Nov 01, 2021, Updated Oct 23, 2025
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These vegan buckwheat crepes are easy to make with just 5 ingredients, gluten-free and perfect for pairing with your choice of sweet or savory fillings.
Why You’ll Love Buckwheat Crepes
Buckwheat crepes are delicious and are sure to be a new favourite for breakfast, lunch or dinner. Here are a few reasons why I think you’ll love them:
- The recipe is vegan, oil-free and nut-free. No eggs or milk needed!
- They’re low in fat and a source of fibre and protein.
- They have a nutty flavour and soft texture.
- You can serve them with sweet or savory fillings for breakfast, lunch or dinner.
- They’re easy to make with just a few simple ingredients.
- They’re sweetened with just a touch of maple syrup.
- They’re quick and easy to make in about 15 minutes.
Buckwheat flour is a wonderful gluten-free option for baking and pancakes. You can also use it in these Gluten-Free Vegan Buckwheat Pancakes and Vegan Buckwheat Muffins.
Ingredients
Below is a quick overview of what you’ll need to make the recipe and any substitutions you can make. Use the recipe card at the bottom of the post with the full list of ingredients and measurements at the end of the post when you’re ready to make the salad.
- Buckwheat Flour: I like light buckwheat flour best for a more traditional crepe. You can use dark buckwheat flour but note that the crepes will be dark in colour and have a slightly grainy texture. Light buckwheat flour is common in stores and online.
- Maple Syrup: This can be substituted with granulated sugar or agave syrup. If you’d like to make savoury buckwheat crepes, omit the sweetener. For sweet sugar-free crepes, you can use monk fruit sweetener or stevia.
How to Make Buckwheat Crepes
Step 1: Start by mixing up the batter in a large mixing bowl. Use a whisk or fork to thoroughly combine and break up any clumps. let the batter rest while you heat a nonstick or cast iron skillet, frying pan or crepe pan over medium heat.
Step 2: Add about 1/4 cup of batter to the pan and rotate the pan around to spread the batter in an even layer. Let it cook until the edges of the crepe appear dry and crisp and bubbles appear across the surface.
Step 3: Use a rubber spatula to carefully flip the crepe. After flipping, it should only be another 30-60 seconds of cooking time. Carefully remove the crepe from the pan and place on a plate or tray. Repeat this process until you’ve used up all the batter.
Step 4: Add your choice of fillings and gently fold. Add any toppings like maple syrup, whipped cream or berries and enjoy!
Expert Tips
- The batter should be pourable but not too watery. Depending on the exact flour used, you may need to adjust the amount of water or flour to get the right consistency. Add a bit of extra flour if it’s too thin, or a bit of extra water if it’s too thick.
- If you feel your pan may cause the crepe to stick, use a small amount of cooking oil like olive oil or avocado oil, vegan butter or a light coating of cooking spray of choice.
- If you’re celiac, be sure to use a gluten-free buckwheat flour to avoid cross-contamination.
FAQs
Definitely! This recipe makes a great base for savoury crepes.
To make savory buckwheat crepes, simply omit the maple syrup and serve with savoury fillings like vegan cheese, tofu scramble, avocado, salsa or roasted or sautéed veggies. Fresh or dried herbs and spices can be added to the batter in place of the sweetener. Try oregano, basil, garlic and/or onion powder, pepper and/or cumin.
You can also mix up to 1/3 cup finely grated carrot, diced bell peppers or thinly sliced scallions into the batter or add the fillings into the pan before flipping and then folding the crepe over them (like a quesadilla). To make a buckwheat gallete, add fillings to the middle and fold in the edges around the fillings.
Buckwheat flour has an earthy, nutty flavour. Light buckwheat flour is milder in flavour and finer than dark buckwheat flour but both will work in this recipe.
Sometimes raw buckwheat flour can have a slightly bitter flavour but it should cook out once the crepes are cooked through.
Yes! Though buckwheat has wheat in its name, it’s actually naturally gluten-free and a fantastic option for gluten-free baking, pancakes and more.
You can also try it in these vegan buckwheat muffins or vegan buckwheat pancakes.
Buckwheat crepes can be stored in an airtight container the fridge for up to 5 days and enjoyed cold or reheated in a pan or briefly in th microwave.
What fillings can I use in buckwheat crepes?
The fillings you can add are endless. Get creative and have some fun make combos like chocolate hazelnut spread with banana, vegan butter and coconut sugar, whipped cream and raspberries or strawberries, or baked apple slices and caramel sauce. Below are some ideas to get you started.
Sweet fillings are a classic for crepes. You can’t go wrong with peanut butter and banana, berries and whipped cream or stewed apples and caramel.
- Any jam or jelly. Try this easy homemade berry chia jam or vegan cranberry sauce
- Chocolate hazelnut spread or any nut butter.
- Any fresh fruit, especially fresh berries and sliced banana
- Vegan butter sprinkled with brown sugar or coconut sugar
- Vegan caramel sauce
- Chocolate sauce
- Chopped nuts like pecans or walnuts
- Date paste
- Caramelized banana
- Cinnamon sliced baked apples or healthy baked pears
- Coconut whipped cream or dairy-free ice cream
Savory Fillings
For savory fillings, try combos like potatoes, avocado and salsa, roasted vegetables and hummus, sweet potato, black beans and guacamole or sautéed mushrooms.
- Chickpeas or lentils
- Avocado or guacamole
- Salsa
- Any cheese, cream cheese or dairy-free cheese like tofu ricotta or tofu feta
- Scrambled tofu or chickpeas
- Roasted vegetables
- Pesto
- Green onions or fresh herbs like chives or parsley
- Shredded cooked potatoes or roasted potatoes
- Roasted red peppers
- Pickled red onion
- Sautéed veggies like spinach, mushroom and bell pepper
If you try these crepes recipe or any other recipe on Running on Real Food, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. And don’t forget to tag me on Instagram @runningonrealfood so I can see your creation! Thanks for trying my recipes!
More Recipes to Try!
Vegan Buckwheat Crepes
Ingredients
- 1 cup light buckwheat flour, 125 g
- 1 ⅓ cup water, 300 mL
- ¼ teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup, 30 g
- 1/8 tsp salt
Instructions
- Add all of the ingredients to a large mixing bowl and whisk together until well combined and any clumps have been broken up. The batter should be pourable but not watery. If it is too thin, add a bit more flour, if it is too thick, add a bit more water. Let the crepe batter rest while you heat a pan.
- Heat a small non-stick pan or crepe pan over medium heat and grease with a small amount of oil or use some non-stick cooking spray. Depending on your pan, you may not need any oil or cooking spray.
- Once the pan is hot pour ¼ cup of the batter and rotate the pan to spread the batter in one even layer in the pan. Let cook until the top appears bubbly and the edges of the crepe are dry. Then carefully flip and cook for 1-2 minutes more on the other side. Repeat until you've used up all the batter.
- Serve with your favourite crepe fillings like fresh fruit, whipped cream, chocolate, syrup or caramel sauce.
