How To Make Buckwheat Crepes and Buckwheat Crepes with Roasted Vegetables

How To Make Buckwheat Crepes Recipe by Spicie Foodie

The first time I tasted a crepe I didn’t really know what it was I was eating. It was my father and eldest sister who had prepared these flat pancakes filled with creamy chicken ala king. When I asked what they were they said crepas con chicken ala king. At the time I neither understood what a “crepa” was nor that they were a French pancake called crepes. I asked no further questions and continued eating the delicious crepes they had cooked for us.

How To Make Buckwheat Crepes Recipe by Spicie Foodie

My next encouter with crepes did not occur until many years later. One night my then fiance, now husband, wanted to introduce me to basic French food and one of his favorite restaurants owned by an immigrant French couple. When he asked if I’d ever eaten French food or knew what crepes were I responded no. You see I had forgotten all about the meal  my father and sister treated the family to years before. I’m always up for trying new foods so I was very excited to check another world cuisine off the list.

How To Make Buckwheat Crepes Recipe by Spicie Foodie

We arrived to the crepêrie which was bustling with dinners under dim romantic candlelight. The decor was French country style and the atmosphere was laid back and relaxed. I remember that the waitress though friendly was not very good at her job. While we waited for our crepes to arrive we sipped on glasses of red wine. Eventually our food arrived and we were both excited for me to take the first bite. I didn’t want to admit it to my husband but I hated the taste. To me the pancake tasted somewhat bitter and it was overpowering the chicken filling. After that if we went out for French food I stayed away from crepes, I didn’t want anything to do with them. In fact I nicked-named the crepêrie to the craperie –horribly immature I know.

How To Make Buckwheat Crepes Recipe by Spicie Foodie

Many years later and after we moved to France I was still not thrilled about eating crepes. I went on avoiding them until finally one day we stopped to grab a crepe snack from one of the many stalls around Paris. This time I choose one filled with Nutella and bananas. As  I stood there mesmerized by the preparation I noticed that the color was different from the ones I didn’t care for years before. Upon my first bite I knew this one was not like the crepes that tasted bitter to me. That first bite of the warm gooey Nuttella filled crepe is when I fell in love with them…or so I thought. One night we went to eat a one of the many crepêrie in our Parisian neighborhood. When my crepê complète arrived the first thing I noticed was the darker brown color. Oh no there it was that bitter taste again…maybe I really don’t like them after all.

How To Make Buckwheat Crepes Recipe by Spicie Foodie

Eventually after educating myself I learned that the different taste and color was due to the flours used for the batter. The lighter crepes that I loved so much are made with white flour. Whereas the bitter ones I didn’t like are made of buckwheat flour. Additionally I learned that the buckwheat where referred to Breton galette, crepês au sarrasin or simply as a galette. For the next few months I avoided galettes.

How To Make Buckwheat Crepes Recipe by Spicie Foodie

My avoidance of buckwheat crepes came to an end when I ate the best buckwheat galette while vacationing. To this day I reminisce about how delicious that crepe tasted while sitting under the gentle sun and fresh summer breeze coming from the nearby beach. Perhaps it had to do with the setting but from then on I began liking buckwheat crepes, in fact now I even cook buckwheat crepes at home. Today I want to share with you my recipe for the batter and a simple filling idea.

How To Make Buckwheat Crepes Recipe by Spicie Foodie

Before we get to the recipe there are a few things I’d like to mention. The first is that you should really use a scale to measure out the two flours. This way you will get precises measurements. I tend to use a good amount of liquid because conditions in my kitchen are dry therefore requiring more water to achieve the desired consistency. Also I have noticed that more liquid makes the batter thinner which makes it easier to spread it around the pan and also it creates lighter crepes. Additionally I like to use a combination of buckwheat and white flour to tone down the buckwheat. Lastly I like to use a mixture of water and milk for extra flavor. Okay, let’s make some crepes.

How To Make Buckwheat Crepes Recipe by Spicie Foodie**Please do not copy and paste recipe on Pinterest, Google+, or Facebook. Thank you!**

5.0 from 3 reviews
How To Make Buckwheat Crepes
Prep time
Cook time
Total time
Learn to make authentic French Buckwheat crepes. Plus try these roasted veggie filling suggestions.
Recipe type: Crepes, Pancakes, Buckwheat
Cuisine: French, International,
Serves: Makes 12 crepes
  • 230 g buckwheat flour
  • 100 g a.p. flour
  • pinch salt
  • pinch sugar
  • 500 ml or 2 cups water + 250 ml or 1 cup whole fat milk
  • 1 large egg
  • butter for cooking
  • 21cm or 8.25 in crepe pan or regular pan
Filling suggestions:
  • roasted tomatoes
  • roasted bell peppers
  • roasted eggplant
  • roasted rosemary spiced potatoes
  • crumbled goat cheese
  • fresh arugula leaves
  1. In a large bowl mix together both flours, salt and sugar until well combined. Pour the water, milk and egg into the bowl. Again mixing until well combined and there are no lumps in the batter. Cover and set aside for at least 30 minutes but preferably an hour or two.
To cook the crepes:
  1. Melt a little bit of butter on the pan, making sure to well coat the entire pan. Pour a saddle of rested batter onto the pan. Quickly swirling it around until it forms a the circular crepe shape. Allow to cook for about 3 minutes, after which it should be very easy to lift the crepe and flip over. Cook for another 2 minutes, remove from pan. Continue cooking the crepes until all of the batter has been used up.
To serve:
  1. For these buckwheat crepe dinner I served roasted vegetables and goat cheese. Fill the crepes with your favorite roasted vegetables, fold into half moon shape, then fold again into the triangular shape you see in the photos.

**Please do not copy and paste recipe on Pinterest, Google+, or Facebook. Thank you!**
How To Make Buckwheat Crepes Recipe by Spicie FoodieTell me do you prefer buckwheat or wheat flour crepes, and what is your favorite filling?


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  1. says

    Good morning, sweet lady! I am drinking coffee now I want your crepes so bad!!! Wonderfule recipe, perfect pictures. You have a good day NAncy!!!!

  2. says

    I love crepes! I can’t get enough of them when I get the chance to travel in Europe. Unfortunately, there’s nowhere I know of around where I live that offers crepes. I guess that means I should learn to make them!

  3. says

    I have had crepes a few times in Paris and like anything, there are good places to eat and bad ones. Unfortunately on my trip there last Xmas, I had horrid ones and couldn’t finish them. They were thick, doughy and had that ghastly canned cream on them. I was so disappointed. I do make pancakes quite often but never get them thin enough to call them crepes.

  4. says

    LOVE crepes, specially with a savory filling, which makes it a perfect lunch or dinner! I have never worked with buckwheat but looking at the crepe, I am convinced this would be a great ingredient to use.

  5. says

    I never had buckwheat crepes…they sure look great…now seeing your post, I must try it soon :)
    Thanks for the recipe Nancy and hope you are having a great week!

  6. says

    Aha, so the secret is in mixing two flours! I made a buckwheat crepe (or galette) before using just buckwheat and it didn’t taste good at all. It turned out gummy (the texture) and had a slight bitter after taste. I should mix the two flours next time for a better flavour! Thanks for the simple but useful tip!

  7. says

    Some flours need to be mixed. I’ve been doing a lot of experimenting with whole wheat flour. I suppose buckwheat will be on my to do list, too. Gorgeous crepes. And I really love your savory fillings. YUM!

  8. says

    I have a tendency to eat like half a dozen crepes whenever they’re around so I’m really embracing the idea of using buckwheat flour—also, I LOVE that pic of your cracked eggs–so pretty, it could be a framed piece in a kitchen!

  9. says

    mmm buckwheat is such an acquired taste. i have not completely acquired it yet. but i want to! if only to eat something ‘breton’ :)

    • says

      Hi Jacqueline,
      Sorry about the previous one, don’t know what happened.
      That sounds so good! I’ve never had the combination on crepes but definitely one to try and soon. I too love Nutella crepes:)

  10. says

    Nice post about crepes…I do not know a lot about it. It’s very interesting to learn how the flours change the taste and colour of the crepes…and the filling of course. I only use plain flour, the buckwheat pancakes sound more ‘tasty’

  11. brenda says

    Made the buckwheat crepes today and I have some questions. I weighed the flours and did everything called for in the recipe. Found the batter too thick – had to dilute somewhat. I used Bob’s Mills Organic Buckwheat Flour – Very grey in color and the crepes were even darker. Like the taste. Please tell me what brand of buckwheat flour you used. The pictures show a beautiful golden color. Thanks for the recipe – enjoyed your story and the pictures were fabulous.

    • says

      Hi Brenda,

      Yes, sometimes depending on conditions the batter will need some diluting, it’s also a matter of personal choice. I live in Europe and do not use Bob’s Mills products. I use a small local brand that isn’t international. If you take a look at the photos my buckwheat is rather light, could it be yours was black buckwheat flour? Sorry yours didn’t look exactly like mine but I do hope you give them another try.:)

  12. Ed Bainbridge says

    Many thanks for the recipe. I will try it very soon. I have spent 2 hours trying to find a buckwheat crepe recipe which gives proper measures – not ‘cups’ and ‘enough water to make it like single cream’. Yours, giving precise weights and liquid measures give me a great starting point. Many, many thanks.


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