Gluten-Free Buckwheat Crepes
Prep time
Cook time
Total time
Serves: 10-12
  • 1 cup unsweetened almond milk
  • ⅓ cup water
  • 3 eggs
  • ¼ teaspoon salt
  • 1 ¼ cup buckwheat flour (certified gluten-free)
  • 3 Tablespoons canola or coconut oil
  • 9 oz. container dairy-free whipped topping
  • 1 pint fresh blueberries
  1. Add almond milk, eggs, water, and salt to a blender. Blend until thoroughly combined, about 30 seconds. Add buckwheat flour and oil, and blend on high for about 1 minute. Place the batter into the refrigerator, covered, to rest for at least 2 hours, or up to 12 hours.
  2. Remove the batter from the refrigerator, and heat a small non-stick skillet over medium heat. Grease the pan lightly with dairy-free butter. Pour ¼ cup of the batter into the center of the pan, and then immediately swirl the pan around until the batter reaches the edges of the bottom of the pan. Cook 1-2 minutes, just until slightly browned and golden, then gently flip and cook on the other side for about 1 minute. Repeat until all of the batter is used.
  3. Pipe 3-4 Tablespoons of the whipped topping onto each crepe, sprinkle on some blueberries, and then roll or fold. Serve with extra whipped topping and berries dolloped on top.
  4. Enjoy!
Recipe by Grain Changer at