Vegan Buckwheat Crepes
Enjoy these gluten-free and vegan buckwheat crepes for a healthy and delicious breakfast!
Buckwheat crepes are super easy to make, I’d even go as far as fool-proof! They’re also naturally gluten-free and have a wonderful nutty flavour that pairs well with a variety of fillings.
To serve, roll them up with your favourite fillings, fold over fillings right in the pan, or fold in all the edges to create a buckwheat gallette.
Sweet, savory, rolled or folder, however you serve them, they’re delicious and are sure to be a new favourite for breakfast, lunch or dinner.
- Dietary Features: Vegan, gluten-free, oil-free, nut-free.
- Hearty, wholesome and satisfying.
- Low in fat with 6 grams of fibre and 8 grams of protein per serving.
- Easy to make with just a few simple ingredients.
- Nutty, earthy flavour and soft, yummy texture.
- Versatile – try them sweet or savory!
- Double the recipe for a fun breakfast the whole family will enjoy.
- Serve with sweet or savory fillings for a healthy breakfast, lunch or dinner.
A complete list of ingredients with amounts and full instructions is located in the printable recipe card below. This section covers ingredient and substitution considerations.
- 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.
The rest of the ingredients are baking basics you most likely already have on hand: baking soda, salt, water and vanilla.
How to Make Buckwheat Crepes
Start by mixing up the batter in a large mixing bowl. Use a whisk or fork to thoroughly combine and break up any clumps.
Quick Note: 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.
Next, let the batter rest while you heat a nonstick or cast iron skillet or crepe pan over medium heat.
Quick Note: Depending on the pan you use, you may or may not need to use oil or cooking spray to prevent sticking. I have a nonstick crepe pan that does not require any spray, making the recipe completely oil-free.
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.
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.
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.
Serve with your choice of sweet or savory fillings and enjoy your delicious crepes!
Defintely! 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.
- Any jam or jelly. Try this easy homemade chia jam or cranberry sauce.
- Chocolate hazelnut spread or any nut butter – hello, peanut butter and banana!
- Any fresh fruit, especially fresh berries and sliced banana.
- Vegan butter sprinkled with brown sugar or coconut sugar.
- Caramel sauce.
- Chocolate sauce.
- Date paste.
- Caramelized banana.
- Sautéed apple.
- Sliced baked apples or pears.
- Coconut whipped cream or dairy-free ice cream.
- Cashew cream or cashew frosting.
For yummy combos, try chocolate hazelnut spread with banana, vegan butter and coconut sugar, whipped cream and raspberries or strawberries, or baked apple slices and caramel sauce.
- Cooked beans or lentils.
- Any dairy-free cheese. Try this tofu ricotta or tofu feta.
- Scrambled tofu or chickpeas.
- Roasted vegetables.
- Shredded cooked potatoes or roasted potatoes.
- Roasted red peppers.
- Pickled red onion.
- Spicy cashew mayo.
- Sautéed veggies like spinach, mushroom and bell pepper.
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.
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Hearty, healthy and delicious, vegan and gluten-free buckwheat crepes that make the perfect base for your favourite sweet or savory fillings.
- Mix the Batter: 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
- Heat the 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.
- Add Batter to Pan: 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.
- Cook Crepes: 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: Repeat until you’ve used up all the batter.
- Serve: Serve with your favourite crepe fillings like fresh fruit, whipped cream, chocolate, syrup or caramel sauce.
For savory crepes, omit the sweetener and serve with savory fillings like roasted or sautéed vegetables, avocado, salsa, tofu scramble or lentils. Fresh herbs and spices and finely chopped bell pepper, scallion or grated carrot can be mixed into the batter.
Leftover crepes can be stored in a sealed container for up to 5 days in the fridge. Enjoy cold or reheat in a pan or briefly in the microwave.
- Serving Size: half of recipe
- Calories: 259
- Sugar: 14 g
- Sodium: 340 mg
- Fat: 2 g
- Carbohydrates: 56 g
- Fiber: 6 g
- Protein: 8 g
Keywords: buckwheat crepes, vegan buckwheat crepes