These 5-ingredient buckwheat crepes are a simple, vegan, and gluten-free breakfast that delivers fluffy, tender results without refined sugar. Perfect for meal prep or a quick weeknight dinner, they come together in one blender and cook in minutes.
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To a blender or mixing bowl, add buckwheat flour (see notes), flaxseed meal, light (canned) coconut milk, salt, avocado oil, cinnamon (omit for savory), and sweetener of choice (omit for savory or unsweetened).
Pulse in blender or whisk in mixing bowl to combine. The batter should be pourable but not watery. If too thin, add a bit more buckwheat flour. If too thick, thin with more dairy-free milk.
Heat a cast-iron or nonstick skillet over medium heat. (Non-stick is typically best for crepes, but I used a seasoned cast-iron skillet and it worked well, too). Once hot, add a little oil and spread into an even layer. Let the oil heat until hot - when you flick a little water onto the pan, it should crackle and evaporate almost immediately.
Add ~1/4 cup (60 ml) batter. Let cook until the top appears bubbly and the edges are dry (similar to pancakes). Then carefully flip and cook for 2-3 minutes more on the other side. Turn heat down if cooking too quickly.
Repeat until all crepes are prepared. We didn't find we needed to add any more oil after the first crepe. Keep warm between layers of parchment paper or on a plate under a towel.
Serve as is with a little vegan butter, nut butter, maple syrup, compote, or other fillings or choice! My preferred is vegan butter, berries, maple syrup, and banana. But these would also be delicious with coconut whipped cream, Cinnamon Baked Apples, fresh fruit (e.g. berries or bananas), or granola.
Best when fresh, but you can store leftovers sealed in the refrigerator up to 3 days. To freeze, layer between pieces of parchment paper (to prevent sticking) and freeze. Then store in a freezer-safe container up to 1 month. To reheat, warm in a 350-degree F (176C) oven or microwave until hot.
Store cooled crepes in a sealed container in the refrigerator up to 3 days; freeze layered between parchment paper in a freezer-safe container up to 1 month, then reheat in a 350°F oven or microwave.
blender or mixing bowl and whisk · cast-iron or nonstick skillet
Yes. Whisk all ingredients together in a mixing bowl until combined. The batter should be pourable but not watery; adjust flour or milk as needed.
Almond milk and other lighter, less fatty milks work well and promote better browning without sticking to the pan.
Flip when the top appears bubbly and the edges are dry, similar to pancakes. Cook 2–3 minutes on the second side.
Yes. Layer cooled crepes between parchment paper, place in a freezer-safe container, and freeze up to 1 month. Reheat in a 350°F oven or microwave until hot.
No. One initial layer of oil is usually enough; you typically won't need to reapply oil after the first crepe.
