4-Ingredient Buckwheat Crêpes - The Good Roots Blog
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4-Ingredient Buckwheat Crêpes

Gluten-free,dairy-free buckwheat crêpes that’s easy to make when the weather or your appetite calls for it.

A crêpe is like having a mini burrito for breakfast, and quite frankly, who wouldn’t want that? If you are on the look-out for an easy, lazy weekend morning breakfast to have in bed, this easy 4-Ingredient Buckwheat Crêpe recipe is just that my friend!


Fillings, Toppings and Flavours

The flavour options and filling possibilities are endless. Making it an all year-round-type of breakfast, lunch, dinner and obviously dessert.

If you’re feeling fancy enough to sway away from the more traditional vanilla extract, why not add chai spices, smoked paprika & black pepper, rose water, orange zest, chocolate chips, berries or any other fruit to your batter.

When it comes to the fillings and toppings let your imagination run wild with whatever fruit and flavours are in the season. Thyme and cinnamon poached pears with toasted almonds activated buckwheat groats and coconut yoghurt was my go-to this year’s fall.

These crêpes are;

  • Easy & quick,
  • fluffy,
  • light & super thin,
  • and delicious with sweet & savoury.

If you are planning of serving these crêpes up for brunch then this Immune-boosting cinnamon citrus juice or Rooibos Chaga Latte would be perfect to go along with it.

As always if you loved making this recipe be sure to leave me a comment, rate this recipe and tag me on Instagram ( #thegoodroots). I love seeing all your photos of my recipe recreations!

Also don’t forget to follow along on FacebookPinterest and Instagram – I’d love to see you all there!

4-Ingredient Buckwheat Crêpes

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Dessert
Cuisine: Dairy-free, gluten-free
Keyword: breakfast, buckwheat, crepes, dairy-free, Dessert, easy recipe, Gluten-free, healthy, minimal ingredients, plantbased, wholesome
Author: Angelique


  • 1 cup buckwheat flour
  • 4 large eggs
  • 3 tbsp coconut oil melted
  • 1 cup almond milk or any milk of choice
  • 1 tsp vanilla extract optional


  • Combine the eggs, almond milk, vanilla extract, and melted coconut oil. Slowly sieve in the buckwheat flour while mixing to avoid clumps from forming. You know the mixture is the perfect consistency when you can dip a spoon in and, once removed, the batter forms a very thin layer on the back of the spoon.
  • Line a small non-stick pan with a little bit of coconut oil and place over a high heat (scale of 1 – 10 that would be 8). Test the pan by scooping a tablespoon full of batter on the pan surface; you know the pan is the right temperature when the batter immediately sticks to the pan once it hits the surface.
  • Use a ⅓-size measuring cup to scoop and swirl the batter to form a round, thin crêpe. Flip over once the edges and surface dry out.
  • Once each crêpe is cooked flip it onto a plate and cover with a pot lid or cake cover to prevent them from drying out.
  • Once you are done making all the crêpe and they have completely cooled down. Keep it in the fridge with the lid on until you are ready to reheat and serve.

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