Gluten-Free Buckwheat Crepes

July 31, 2015  |   Emma Zumsen
A pile of crepes, some fresh fruit and a yogurt sauce on a wooden table with linens
30 min



  1. Add all ingredients to a blender and blend until well combined – no clumps. Place in the refrigerator to chill for about an hour.
  2. Heat a non-stick skillet over low-medium heat. Spray the bottom of the pan to coat well.
  3. Mix the batter before you pour about 1/4-1/3 cup into the center of the pan. Tilt the pan back and forth ever so slightly until the batter reaches the edge of the pan.
  4. Cook about 4 minutes and then carefully flip with Nylon or Silicone spatula. Cook for another 2 minutes or so on the other side and then remove.
  5. Continue until you’ve used up all the crepe batter. Note to mix the batter slightly between each crepe.
  6. Serve immediately, and enjoy!

About the author

Emma Zumsen

Emma Zumsen

Emma is a wildly curious baker, mama, creator, and reader who loves a good farmer’s market almost as much as she loves a new pair of shoes. Born in Montana and raised in Minnesota, she made her way to the east coast nine years ago where she has settled in Brooklyn with her husband and son. In an effort to channel her various interests, passions, and experiences into something productive, she divides her professional brain between food and digital marketing – both of which she finds endlessly fascinating. Emma’s two favorite foods are freshly popped popcorn shared with her kiddo and guacamole.