These French Buckwheat Crepes are soft, flexible thin pancakes made of buckwheat flour with a delicious nutty, earthy flavor. They are naturally vegan, egg-free, gluten-free, and perfect to use as a wrap with savory or sweet fillings.
Diet: Gluten Free, Vegan, Vegetarian
Keyword: buckwheat crepes, buckwheat flour recipes, french crepe, vegan crepes
In a large mixing bowl, add flour, salt, and sugar if used. Whisk to combine.
Whisk cold water and vanilla extract into the batter. It should be slightly thick, lightly brown.
Set aside for 10-15 minutes at room temperature before using.
Heat a 10-inch pancake pan (26 cm) over medium heat, add 1 teaspoon coconut oil in the pan, tilt to spread, or rub onto the surface of the pan with a piece of absorbent paper. Don't keep too much oil on the pan, or the crepe will fry.
Add ⅓ to ½ cup of batter in the pan, tilting the pan and rotating at the same time to evenly spread the batter all over the pan. If the pan is too hot, the batter can split, so make sure the pan is warm, not producing steam that means the pan is overheated.
Cook for 2-3 minutes on one side on medium heat or until the sides of the crepes get crispy and unstick from the pan easily.
Use a long flat spatula to slip under the crepe and flip on the other side.
Cook for an extra 1 minute on the other side and cool down on a plate.
Meanwhile, regrease the pan, and repeat the steps above to cook the remaining crepe batter.
Store the cooked crepes in the fridge on a plate sealed with plastic wrap.
Store the uncooked crepe batter for up to 24 hours in the fridge in a sealed container.
Serve with jam, peanut butter, or fruit slices for a sweet breakfast. Or add some savory toppings like hummus, roasted red pepper, and zucchini.