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I’ve always been fascinated by the delicate art of crepe-making, but buckwheat crepes have given me my fair share of frustrations. My early attempts often ended with a pile of tasty but messy fragments on my plate. Sound familiar? I knew there had to be a way to make these delicate pancakes both sturdy and gluten-free without resorting to all-purpose flour. The solution? Oat flour. This simple swap makes all the difference, creating crepes that hold together beautifully while preserving their authentic flavor and remaining gluten-free.
Oat flour strengthens the batter without compromising the authentic buckwheat flavor – the secret to these crepes lies in that simple swap. You’ll end up with pliable crepes that can confidently hold any filling you choose. Whether you’re planning a leisurely weekend brunch or prepping for a special Galette Complète dinner, this recipe delivers on both taste and texture. As a bonus, you can make the batter ahead and store it in the refrigerator, making it an easy option for a quick meal or impressive dessert whenever the craving strikes.
Table of Contents
Ingredients for Buckwheat Crepes
- Eggs: Large eggs work best here. They provide structure and richness to the crepes.
- Milk: Whole milk or 2% both work well. I find the fat content helps create a tender texture.
- Butter: Use salted or unsalted butter (whatever you have on hand is fine), melted and slightly cooled. It adds flavor and helps prevent the crepes from sticking.
- Buckwheat Flour: This gives the crepes their distinctive nutty flavor. Look for finely ground flour for the best texture.
- Oat Flour: The secret ingredient! It helps bind the batter without gluten.
- Salt: Just a touch enhances all the other flavors.
- Avocado Oil: For coating the pan. I like its neutral flavor and high smoke point, but any neutral oil will do.
What is a Galette Complète?
If you’re new to buckwheat crepes, a Galette Complète is the perfect place to start. It’s a classic French dish that really shows off what these crepes can do. You start with a savory buckwheat crepe, then fill it with thinly sliced ham, cheese (Gruyère or Emmental are ideal choices), and top it with a sunny-side-up egg. The edges get folded up to make a neat square, leaving that colorful filling peeking out in the middle. It’s a specialty from Brittany, and I love how it turns these simple crepes into a satisfying meal.
More Ways to Serve
- Smoked Fish: Cream cheese, smoked salmon or smoked trout, and capers
- Sweet: Nutella and sliced bananas, or cinnamon-sugar and sautéed apples
- Vegetarian: Sautéed mushrooms, spinach, and goat cheese
- Breakfast: Scrambled eggs, cheese, and breakfast meat
- Simple Dessert: Lemon juice and sugar
7 Recipe Tips
- Pan choice: Use a 9 or 10-inch non-stick skillet or carbon steel crepe pan for best results. The right pan ensures even heating and easy flipping.
- Batter consistency: Aim for a thin, pourable consistency similar to heavy cream. If it’s too thick, add a little more milk. Make sure your batter is smooth and lump-free for even cooking.
- Resting time: Don’t skip the resting period (I’m speaking from experience here). It allows the flour to fully hydrate, resulting in more pliable crepes.
- Pan temperature: Start with a medium-hot pan. If the crepes are browning too quickly, lower the heat slightly. (You may need to adjust the heat up and down as you go.) Be careful not to overheat the pan, as this can make the crepes brittle.
- Pouring and swirling: Use just enough batter for a thin layer – too much will result in thick, heavy crepes. Pour the batter in the center of the pan, then immediately tilt and swirl to spread it evenly. Work quickly for thin crepes.
- Flipping: Wait until the edges start to brown and the surface looks dry before attempting to flip. Don’t be discouraged if your first crepe isn’t perfect. It often takes one or two to get the heat and technique just right.
- First crepe rule: Don’t be discouraged if your first crepe isn’t perfect. It often takes one or two to get the heat and technique just right.
How to Store and Reheat
These buckwheat crepes store beautifully, making them perfect for meal prep. Once cooled, stack the unfilled crepes between sheets of parchment paper to prevent sticking. Place them in a sealable plastic bag and store in the refrigerator for up to 2 days, or freeze for up to a month. To reheat, thaw frozen crepes in the refrigerator overnight. Then, warm them in a lightly oiled non-stick skillet for 30-45 seconds per side.
Buckwheat crepes might seem tricky at first, but with this recipe, you’ll be flipping them like a pro in no time. They’re endlessly versatile and always satisfying. And they’re a great option when you need a gluten-free alternative that doesn’t compromise on flavor or texture. Give them a try – I think you’ll be pleasantly surprised at how easy and delicious they can be.
Use Buckwheat Crepes In these Recipes
How to Make Buckwheat Crepes
Start by blending all ingredients in a blender until smooth, then refrigerate the batter for at least 2 hours or overnight.
When ready to cook, heat a non-stick skillet or crepe pan over medium heat and brush with oil. Pour 1/4 cup of batter into the center, quickly tilting and swirling to spread evenly. Cook until the top looks dry and edges brown, then flip and cook briefly on the other side. Transfer to a plate and repeat with the remaining batter, stacking the crepes as you go. Don’t worry if the first one isn’t perfect – it often takes a couple to get the technique right. Adjust the heat as needed; if they’re browning too quickly, lower it slightly. Remember, a thin batter and a well-heated pan are key to getting that perfect crepe texture.
Buckwheat Crepes
Video
Ingredients
- 3 large eggs
- 1 1/4 cups milk whole milk or 2%, up to 1 1/3 cup for thinner crepes
- 2 tablespoons melted butter
- 2/3 cup buckwheat flour 80g
- 1/2 cup oat flour 60g
- 1 teaspoon kosher salt (recipe note #1)
- avocado oil or other neutral oil, for coating pan (see recipe note #2)
Instructions
- Add eggs, milk, melted butter, buckwheat flour, oat flour and salt to a blender pitcher; pulse a few times to combine and then blend until smooth, 30 to 60 seconds, scraping down sides with a rubber spatula as needed. Pour into bowl and cover tightly; refrigerate for at least 2 hours and ideally overnight. (Recipe note #3)
- When ready to cook buckwheat crepes, remove batter from refrigerator and stir well to combine.
- Place a clean plate near cooktop and heat a 9 or 10-inch non-stick skillet or carbon steel crepe pan over medium heat until hot. Brush a thin layer of oil on bottom of pan. Scoop 1/4 cup of batter into center of pan; tilt and swirl pan to spread batter in a thin, even layer. Cook 30 to 60 seconds, until top appears dry and bottom is lightly browned (Recipe Note #3). Carefully flip crepe with thin spatula and cook 20 to 30 seconds more or until lightly browned. Transfer to plate. Repeat with remaining batter, stacking crepes as you go (stirring batter occasionally as needed). (Recipe Note #5)
- Serve as desired. (See Recipe Note #6 for how to make Galette Complète.)
Notes
- Note that I use Diamond Crystal brand which is about half as salty by volume as other brands (namely Morton).
- Oil is a convenient alternative to butter when making crepes as butter has a tendency to burn. If you want to use butter, be sure to clarify it first so it has a higher smoke point. See this post on how to clarify butter.
- Refrigerating the batter before cooking is an important step as it allows the buckwheat flour to absorb the liquid ingredients.
- Crepes will cook more quickly as you go, so keep an eye on them and carefully turn once they look dry on top. Adjust the heat as needed to keep the crepes from cooking too quickly / slowly.
- Transfer cooked, unfilled crepes, stacked between sheets of parchment paper to a sealable plastic bag and store up to 2 days in the refrigerator or freeze for up to 1 month. Thaw frozen crepes in the refrigerator overnight and reheat in a lightly oiled non-stick skillet for 30-45 seconds per side or in the oven making these Savory Crepes.
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To make a traditional French Galette Complète, you’ll fill a buckwheat crepe with cheese, ham and an egg that you’ve fried in a separate skillet. Fry an egg (or eggs) to your desired doneness (sunny-side up for a classic look). Meanwhile, heat a crepe pan or non-stick skillet over medium heat and place one cooked crepe in the center; heat for about 10 seconds, then carefully flip. Sprinkle on 2 or 3 tablespoons of shredded cheese (like Comté or Gruyère), top with a thin slice of ham and cook until cheese melts and the underside of the crepe is golden brown. Top with a fried egg and carefully fold in the sides of the crepe to form a square (with the fillings still visible; serve hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I do love buckwheat crepes, and these look impeccable – so lacy and beautifully browned! Nice trick with oat flour, too.
Hi Marissa! I absolutely love the earthy flavor buckwheat flour. These are so delicious with savory fillings. I love the Galette Complรจte — it sounds incredible!
Thank you, Valentina! We love them too!
I love buckwheat pancakes and I know Iโd love these. I donโt love buckwheat groats. Had too much of them back in my hippy days. Canโt even smell them! Thanks for the recipe.
You crack me up, Mimi! I hope you love these.