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Buckwheat and Brown Rice Flour Crêpes Recipe

French · Main course · 30 min total

These gluten-free crêpes combine nutty buckwheat and light brown rice flour for a delicate, savory pancake perfect for wrapping fillings or enjoying with butter and jam.

Ingredients

• 1/2 cup buckwheat flour
• 1/2 cup brown rice flour
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup milk (or plant-based milk)
• 1/4 cup water
• 2 tablespoons melted butter or oil, plus more for pan

Instructions

1. In a medium bowl, whisk together buckwheat flour, brown rice flour, and salt.
2. In a separate bowl, beat eggs, then whisk in milk, water, and melted butter.
3. Pour the wet ingredients into the dry ingredients and whisk until smooth. Let the batter rest for 5 minutes.
4. Heat a non-stick skillet or crêpe pan over medium heat and lightly grease with butter or oil.
5. Pour about 1/4 cup of batter into the center of the pan, swirling to spread evenly into a thin circle.
6. Cook for 1-2 minutes until the edges lift and the bottom is lightly browned. Flip and cook for another 30 seconds to 1 minute.
7. Repeat with remaining batter, stacking crêpes on a plate. Serve warm with desired fillings.

Tips

• For a dairy-free version, use almond milk and coconut oil.
• These crêpes can be made ahead and reheated in a dry skillet.
• Fill with sautéed vegetables, cheese, or ham for a savory meal, or top with fruit and syrup for breakfast.

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