Using a fork to grab a bite of Gluten-Free Buckwheat Crepes topped with fresh fruit
4.16 from 38 votes

Easy Buckwheat Crepes

Easy, 5-ingredient buckwheat crepes that are both vegan and gluten-free, plus sugar-free! Simple methods, fluffy and tender, and so delicious!
Author: Minimalist Baker
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 (crepes)
Category: Breakfast
Cuisine: Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3 Days



  • 1 cup un-toasted (raw) buckwheat flour (*not kasha or Bob's Red Mill brand - we recommend grinding your own flour from buckwheat groats - see notes!)
  • 3/4 Tbsp flaxseed meal
  • 1 3/4 cups light (canned) coconut milk (we found almond milk and lighter, less fatty milks to promote sticking to the pan)
  • 1 pinch sea salt
  • 1 Tbsp avocado or melted coconut oil (plus a bit more for cooking // or use nonstick pan)
  • 1/8th tsp ground cinnamon (optional // omit for savory)
  • sweetener (optional // to taste // I used a dash of stevia // omit for savory or unsweetened)


  1. To a blender or mixing bowl, add buckwheat flour (see notes), flaxseed meal, light (canned) coconut milk, salt, avocado oil, cinnamon (omit for savory), and sweetener of choice (omit for savory or unsweetened).

  2. Pulse in blender or whisk in mixing bowl to combine. The batter should be pourable but not watery. If too thin, add a bit more buckwheat flour. If too thick, thin with more dairy-free milk.
  3. Heat a cast-iron or nonstick skillet over medium heat. (Non-stick is typically best for crepes, but I used a seasoned cast-iron skillet and it worked well, too). Once hot, add a little oil and spread into an even layer. Let the oil heat until hot - when you flick a little water onto the pan, it should crackle and evaporate almost immediately.

  4. Add ~1/4 cup (60 ml) batter. Let cook until the top appears bubbly and the edges are dry (similar to pancakes). Then carefully flip and cook for 2-3 minutes more on the other side. Turn heat down if cooking too quickly.

  5. Repeat until all crepes are prepared. We didn't find we needed to add any more oil after the first crepe. Keep warm between layers of parchment paper or on a plate under a towel. 

  6. Serve as is with a little vegan butter, nut butter, maple syrup, compote, or other fillings or choice! My preferred is vegan butter, berries, maple syrup, and banana. But these would also be delicious with coconut whipped cream, Cinnamon Baked Apples, fresh fruit (e.g. berries or bananas), or granola.
  7. Best when fresh, but you can store leftovers sealed in the refrigerator up to 3 days. To freeze, layer between pieces of parchment paper (to prevent sticking) and freeze. Then store in a freezer-safe container up to 1 month. To reheat, warm in a 350-degree F (176C) oven or microwave until hot.


*I like buying whole buckwheat groats and grinding down to a flour in my high-speed blender (then sifting to ensure no bits are intact). However, you can also buy buckwheat flour (NOT BOB'S RED MILL, which appears and tastes toasted even though it's not labeled that way on the package). Just make sure it's untoasted (toasted buckwheat is known as "kasha" and has a deep dark-brown color and pungent flavor I find unpleasant in this recipe - you can see the color difference in the crepes I tested, the darker ones being kasha).
*Nutrition information calculated without sweetener and with oil.
*Adapted from the fabulous Cam and Nina.

Nutrition Per Serving (1 of 12 Crepes)