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Healthy Buckwheat Crepes (Gluten Free, Dairy Free)

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5 from 2 reviews

  • Author: Liz Moody
  • Total Time: 15 minutes
  • Yield: 10-12 Crepes 1x


  • 2 cups buckwheat flour
  • 2 cups milk of choice (I used homemade coconut cashew; the super easy recipe is here)
  • 4 eggs
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 1 cup water
  • 4 tbsp avocado oil or melted ghee or coconut oil
  • 2 tbsp high heat oil of choice, for cooking


  1. Mix together all ingredients until well combined.
  2. Strain through a fine mesh strainer to remove any lumps, then heat a large pan over medium heat until warm.
  3. Add a bit of high heat oil of choice (I love ghee and coconut oil) and swirl around to cover, then wipe away excess.
  4. Pour a small amount of batter into the middle of the pan, then tip the pan around until it’s spread into a thin layer and is crepe shaped.
  5. Cook for about 2 – 3 minutes, or until bottom is golden brown when you peek at it, then carefully flip and cook the other side for 1 – 2 more minutes.
  6. Slip onto a plate, add toppings, fold and enjoy!
  • Prep Time: 5
  • Cook Time: 10