Gluten-free buckwheat crepes

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Gluten-free buckwheat crepes
Gluten-free buckwheat crepes
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Buckwheat pancakes are popular in the creperies of France and are usually served with a savoury filling or topping. Buckwheat flour is gluten-free and wheat-free as it’s not actually a form of wheat – it’s related to rhubarb. It has quite a strong nutty flavour which can be a bit overpowering when used on it’s own so for these crepes or galettes it is mixed with gluten-free plain white flour. Instead of topping the crepes you can fold them up into square parcels enclosing fillings such as ham and cheese, mushrooms and tomatoes, and then baked with a little cheese sprinkled on the top.


  • 50g buckwheat flour
  • 25g gluten-free plain white flour
  • 1 egg, beaten
  • 125ml milk
  • A little sunflower oil for frying
  • 250g spinach, rinsed and large stalks removed
  • Grating of fresh nutmeg
  • 4 large eggs
  • 4 heaped tsp crème fraiche
  • Fresh chopped chives, to garnish

You can freeze the cooked crepes (without the topping). Just interleave them with baking paper and wrap in foil or a freezer bag. Defrost and then reheat in a pan or in the oven.


  1. Sift the flours into a bowl, make a well in the centre and crack in the egg. Using a wooden spoon or balloon whisk gradually mix the flour into the eggs slowly adding the milk at the same time. Mix to make a smooth batter then beat in 50ml water. Cover and leave to stand for at least 30 mins or up to 2 hours.
  2. Beat the batter again and if it has thickened on standing add a little more water. Heat a 23-25cm frying pan or pancake pan until hot. Grease it with a little oil and pour in enough batter, while swirling the pan, to thinly coat the base. Cook for 1 min until set and golden underneath, turn the crepe and cook for a further min. Slide the crepe onto a plate and keep warm in a low oven. Repeat with the remaining mixture to make 3 more crepes.
  3. While the crepes are cooking, cook the spinach in a covered pan, without adding any extra water, for 1-2 mins until just wilted. Drain and season with grated nutmeg, salt and freshly ground pepper. Keep warm.
  4. Fry the eggs in a little sunflower oil for about 3 mins until just set.
  5. To serve, place each crepe on a plate and fold in the sides to make a square. Top each one with a spoonful of the spinach, a fried egg and a spoonful of crème fraiche. Sprinkle with chopped chives, to garnish.

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