Buckwheat Crêpes


Naturally vegan and gluten-free, these thin Buckwheat Crêpes require only one key ingredient to make and are equally delicious in sweet or savoury dishes. The buckwheat crêpe will be known amongst our French readers and is more commonly known as "Galettes de Sarrasin", but the traditional recipe uses eggs and butter, and we're keeping this one simple and vegan.

What we love about these crêpes (or galettes!) is that they're incredibly versatile. Top them with fresh fruits and a drizzle of honey for an easy breakfast, or pop them back into the pan and fill with some cheese and mushrooms, or for the more traditional French method, some ham and an egg!

For the basic recipe, you will need:

  • 2.5 cups water
  • 1.5 cup buckwheat flour
  • 0.5 tsp salt
  • 0.5 tsp baking soda, optional but highly recommended
  • Oil (of your choosing, olive, coconut etc) for cooking

The method:

  • Combine all the ingredients - except the oil - in a large mixing bowl and whisk gently but firmly until all the flour is incorporated and the batter is very smooth. If time permits, let the crepe batter sit at room temperature for about 30 minutes (or even up to a few days in the refrigerator) then give it another quick stir before using.
  • Heat a medium sized skillet over medium-high heat and once it's hot, brush it with a little bit of oil.
  • Pour about 1/2 a cup of crêpe batter into the hot skillet and then tilt, wiggle and rotate the pan to spread the batter around as thinly as possible. Let the crêpe cook until the batter appears almost completely cooked (it will become darker and matte) and the edges are beginning to brown, about 45 seconds.
  • Carefully flip the crepe with a flexible silicon turner (they're the best for pancakes, really!) and cook the other side for 15 to 20 seconds.
  • Remove the finished crepe to a plate and repeat with the rest of the batter, brushing the pan with a little bit of oil between each crepe.

Now, once you've made your crêpes and they're sitting beautifully on the side waiting for toppings, this is when you get to decide how to serve them.

For a breakfast option:

We recommend topping with bananas, raspberries, and blueberries (or any fruits you desire), and adding a slight drizzle of honey over the top. You could even add a sprinkling of our Cashew Cacao Grain-Free Granola for that added crunch and "Insta-worthy" photo.

For a lunch or dinner option:

Now, depending on your diet there are a few different ways to go about this. We'll start with the more traditionally French method.

  • You're going to place your pan over a medium heat, heat some oil and make sure it's spread thinly and evenly around the pan.
  • Add one of your crêpes in (preferably the side that is less cooked), and fill with cheese of your choice (though traditionally emmental), and then crack an egg in.
  • Finally, you're going to fold up the sides of your crêpe so that the egg stays in place and your circle turns into a square with an egg visibly sunny-side up in the centre.
  • Turn the heat down if you feel your crêpe is starting to burn. You'll know your crêpe is done when the egg white has completely cooked through (or until your egg is as cooked as you would like it to be).

For our vegetarian friends, simply remove the ham, and also feel free to add some pan-fried mushrooms which we recommend cooking with lots of garlic.

And for our vegan friends, we recommend pan frying some mushrooms and tomatoes with plenty of garlic and a pinch of salt and adding these into your crêpe. You can also add some red onions for a bit of a kick, as well as a spoonful of hummus for that umami flavour we all know and love.

Let us know how yours went by tagging us on instagram @the_wholekitchen