This simple recipe for buckwheat crêpes uses butter and eggs to give them flavor and stability. It’s the easiest way to make crêpes without special crêpe-making tools.
Crêpes in Brittany
In Brittany, buckwheat crêpes are EVERYWHERE. They’re found in restaurants, at street vendors, and in every supermarket chain. As a gluten-free person traveling in France, they were my go-to meal.
For anyone who is interested, here’s a bit of background:
- In Brittany, 100% buckwheat crêpes are called galettes and are always considered a savory dish.
- Crêpes are made with wheat and are filled with sweet toppings.
So if being gluten-free is important, then be sure to check for authenticity as many of the tourist-focused restaurants will mix a little wheat flour into their galette batter for a more mild-flavored crêpe.
Ask if the crêpe is made with blé (wheat) or sarrasin (buckwheat)? To make things even more confusing buckwheat can also be called blé noir (black wheat).
Supermarket galettes are made with just 3 ingredients: salt, water, and buckwheat flour. And a 24-hour sourdough ferment is necessary to get the right flavor.
However, sourdough-based buckwheat crêpes also require a well-seasoned nonstick crêpe pan with a special crêpe tool for flipping. And it requires a bit of talent to get the flip the crêpe. That’s why many recipes include a bit of wheat flour… Gluten provides the stability necessary to easily flip a crepe.
I don’t have room to store specialized tools (tiny urban townhouse!). And I enjoy the flavor of 100% buckwheat crêpes. So this recipe, created with a great deal of trial and error, involves a bit of butter and eggs. And it is every bit as traditional as a crêpe made without the additional fat.Print
100% Buckwheat Crepes
Buckwheat crêpes are traditionally gluten-free, sourdough fermented, and delicious! Here’s a recipe that brings the flavors of Brittany into your kitchen with a simple-to-make homemade crêpe recipe.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4-5 1x
- Category: Breakfast
- Method: Sourdough
- Cuisine: French
- Diet: Gluten Free
- 1 cup buckwheat flour
- 2 cups water (chlorine-free)
- 1 egg
- 2 Tbsp melted butter
- 1/4 tsp salt
- Mix the flour and water in a glass bowl or measuring cup and leave it somewhere warm to ferment for 12-24 hours. Buckwheat is very quick to catch a sourdough starter, so it won’t take long before it starts to bubble and smell sour. Don’t leave it to ferment for much more than 24 hours or it will taste very sour.
- When you are ready to make the crêpes, add in the remaining ingredients and mix well.
- Preheat a cast-iron pan or non-stick pan on medium heat until it is hot.
- Ladle on a small amount of batter (about 1/4 cup). It should be liquidy enough to spread into a thin layer right away. However, you don’t want it too thin or it will be difficult to flip.
- Once it has started to bubble and the middle of the crêpe has begun to dry out, flip the crepe over and allow it to cook for another minute on the other side.
- Fill and serve immediately.
- Light buckwheat flour is nice for crêpes (like in my photographs.) However, dark buckwheat flour will give your crepes a beautiful purplish shade and an earthy flavor.
- Traditional fillings for buckwheat crêpes include cheese, bacon, sausages, and fried eggs. Sweet fillings are also nice. Try chocolate spread with fresh fruit and cultured whipping cream.
Keywords: dinner, dessert, traditional, galettes, gluten free, sarrasin, Brittany, summer, spring