Vegan Buckwheat Crepes
on Nov 01, 2021, Updated Aug 16, 2024
This post may contain affiliate links.
Enjoy these gluten-free and vegan buckwheat crepes for a healthy and delicious breakfast! They’re super easy to make with 5 ingredients, naturally gluten-free and have a wonderful nutty flavour that pairs well with a variety of fillings.
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.
Buckwheat flour is a wonderful, nutritious and gluten-free option for baking and pancakes. You can also use it in these Gluten-Free Vegan Buckwheat Pancakes and Vegan Buckwheat Muffins.
These Vegan Quinoa Flour Pancakes, Vegan Oat Banana Pancakes and Vegan Chickpea Flour Pancakes can also be thinned to make gluten-free crepes.
Recipe 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.
Ingredients
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
- 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.
Step-by-Step Instructions
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.
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.
Step 2: 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.
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.
Step 3: 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!
FAQs
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.
Yes! Though buckwheat has u0022wheatu0022 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 buckwheat muffins or buckwheat pancakes.
Filling Ideas
Sweet Fillings
- Any jam or jelly. Try this easy homemade berry chia jam or vegan 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.
- Vegan caramel sauce.
- Chocolate sauce.
- Date paste.
- Caramelized banana.
- Cinnamon sliced baked apples or healthy baked pears.
- Coconut whipped cream or dairy-free ice cream.
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.
Savory Fillings
- Cooked beans or lentils.
- Avocado.
- Salsa.
- 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.
Storing
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.
Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.
⭐⭐⭐⭐⭐
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
- 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.
