100% Buckwheat Crepes

Sweet buckwheat crepes

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4.8 from 4 reviews

Buckwheat crepes are a traditional gluten-free and sourdough fermented recipe! Bring the flavors of Brittany into your kitchen with a simple-to-make homemade crepe.


Units Scale

Sourdough Ferment

  • 1 cup buckwheat flour
  • 1 1/2 cups water (chlorine-free)

Remaining Ingredients

  • 1 egg
  • 2 Tbsp melted butter
  • 1/4 tsp salt
  • 1/2 cup of water (as needed)


  1. 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.
  2. When you are ready to make the crepes, add in the egg, butter, and salt. Mix well.
  3. Preheat a cast-iron pan or non-stick pan on medium heat until it is hot.
  4. 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. If necessary add more water (up to 1/2 cup).
  5. Once the crepe has started to bubble and the middle has begun to dry out, flip the crepe over and allow it to cook for another minute on the other side.
  6. Fill and serve immediately. Alternatively, crepes can be kept warm in a low (300F) oven.


  • Light buckwheat flour (like in my photographs) results in a soft crepe with a slightly nutty flavor. Dark buckwheat flour will give your crepes a beautiful purplish shade and an earthy flavor.
  • Traditional fillings for buckwheat crepes include cheese, bacon, sausages, and fried eggs. Sweet fillings are also nice. Try chocolate spread with fresh fruit and cultured whipping cream.