These French-inspired buckwheat crêpes are light, nutty, and versatile enough for sweet and savory applications. Adapted from David Lebovitz, they’re make-ahead friendly and a great option for hosting brunches or dinner parties.
One day, eager to try Galette Bretonne, I went with David Lebovitz‘s buckwheat variation. The batter is rather simple—blend your flours, milk, eggs, melted butter, and sugar until smooth, then chill in the fridge, preferably overnight. The next morning, melt a little butter in a non-stick skillet (or crêpe pan), pour in a little batter, and immediately swirl, swirl, swirl, to coat the skillet in a thin layer.
The pancake will set rather quickly, at which time you’ll want to carefully flip it until gently golden speckles form on the bottom. There’s a learning curve, for sure; you want a crêpe that’s thin, but not too thin it breaks apart, soft, but not too soft it’s soggy, and lacy and sort of crispy, but not so crispy.
Don’t Fear the Crêpe!
At the end of it all, even an imperfect crêpe is quite good, especially when you’re filling it with something delicious, like the traditional ham, egg, and cheese combo, chocolate hazelnut spread, or mushroom ragu.
This is not a truly “authentic” recipe. For one, we use a 50/50 mix of buckwheat flour and all-purpose flour (to make the batter easier to work with), whereas more traditional versions may forgo regular wheat flour altogether. However, it is greatly inspired by the French version!
For more French-inspired recipes, try my mousse au chocolat, baked brie with fig jam, maple crème brûlée or mussels in cream sauce.
👩🏽🍳 Cook’s Notes
- Sweet or savory: Typically, sweet crêpes are labeled ‘crêpes’, while savory ones made of buckwheat are called galettes. That said, because of this 50/50 mix of flours, the pancakes are mild enough that they can work in both applications.
- Let the batter sit for at least an hour. Lebovitz suggests an overnight chill, and though it does markedly improve texture, they’ll still be delicious with just about an hour.
- Use a non-stick pan or crêpe pan. I’m not a huge non-stick person, but it really increases your chances of success 5x.
Ingredient Notes
What Kind of Buckwheat Flour Do I Need?
Look for raw (untoasted) buckwheat flour. The raw version has a lighter color and a clean, nutty flavor that won’t overwhelm the delicate crêpe. It also behaves better in the batter, setting up thin and pliable instead of dense or grainy.
Toasted buckwheat (often sold as kasha) has a darker, more bitter taste that’s wonderful in hearty dishes like pilafs, but it can overpower the subtle balance of a crêpe.
Recommendation: Bob’s Red Mill. Some brands do not label it as “raw,” but usually, as long as it’s not labeled toasted, it should be raw.
Why Do You Use Brown Sugar?
The original recipe calls for white sugar, but I like the complexity of brown sugar to complement the nutty flavors of the buckwheat. You only use a tablespoon, so it will still work in savory pairings!
For a full list of ingredients and their quantities, please refer to the recipe card.
How to Make This Recipe (Step-by-Step)
Step 1 – Make the batter: In a blender, combine milk, flours, eggs, melted butter, and sugar. Blend until smooth, then allow to rest at room temperature for up to 1 hour (or chill overnight in the fridge).
Step 2 – Preheat a 10-inch non-stick over medium heat. Add a pat of butter and swirl to coat the pan. Add ¼ cup of batter while simultaneously tilting the pan so that the batter evenly coats the surface.
TIP: Temperature is very important here. You want the pan to be hot, but not too hot that the crêpe burns. If you flick a sprinkle of water onto the pan, it should dance around and sizzle nicely without instantly evaporating.
Step 3 – When you think the bottom is set, about 45 seconds to 2 minutes, gently work the spatula around the edges, then into the middle; if you don’t feel any friction, it should be good to flip.
Step 4 – Try to get the spatula as deeply into the middle as possible before flipping to prevent breakage. Flip, then cook on the other side for 30 seconds to a minute.
Step 5 – Flip once more to check that both sides are set.
Step 6 – Carefully transfer to a plate, and repeat the process.
Expert Tip
For a thicker, more uniform, pancake-like texture, the batter should be ever so slightly thicker than heavy cream.
For a thinner, more lacy consistency, make sure the pan is nicely preheated. Pour the batter very quickly in a very thin layer as you tilt the pan. Play around to find your ideal texture!
Recipe FAQs
No, because we use a 50/50 mix of all-purpose flour and buckwheat flour, these are not gluten-free. If you’re looking for a fully gluten-free version, I recommend these lacy buckwheat crepes with rice flour instead.
You can refrigerate the batter overnight (up to 1 day) for best results. It will technically keep up to 2 days, but may start to thicken or separate—just whisk and thin with a splash of milk before using.
Make sure to use a non-stick pan! Additionally, the pan needs to be hot enough to hear the batter “sizzle”; if it’s not hot enough, it can stick. Finally, feel free to use a little butter every so often to keep things slick.
First, ensure the batter has rested for at least 1 hour. It should be the consistency of heavy cream; if your crêpes are too thin, they can start breaking.
Watch the heat: Too hot, and the crêpes set before you can spread them; too cool, and they cook unevenly. Medium heat is the sweet spot.
Flip gently: I like to check that I can get the spatula under most of the crêpe to ensure it’s set before flipping!
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Buckwheat Crêpes
Equipment
- 10-inch Non-stick skillet
Ingredients
- 42 grams unsalted butter, melted and slightly cooled | plus more for cooking
- 74 grams buckwheat flour, untoasted | see notes
- 53 grams all-purpose flour
- 13 grams brown sugar
- 2 large eggs
- 300 ml whole or 2% milk, plus more if needed after resting
For Serving (optional):
- Salted butter and raspberry jam
Instructions
- Make the batter: In an upright blender, combine 42 grams unsalted butter (melted), 74 grams buckwheat flour, 53 grams all-purpose flour, 13 grams brown sugar, 2 large eggs, and 300 ml whole or 2% milk. Blend on high until smooth, about 1 minute. Transfer to an airtight container and allow to sit for at least one hour. If storing for more than an hour, chill in the fridge up to overnight, then let batter come to room temperature before using. At room temperature, the batter should be the consistency of heavy cream; if it feels too thick, you can thin out with a tablespoon or two of extra milk.
- Preheat: Preheat a medium 10-inch non-stick skillet over medium heat until hot. Note: To test if the pan is hot enough, do the sizzle test. Sprinkle a few water droplets onto the pan. If the water "dances" around the pan and sizzles, it's hot enough. If it immediately evaporates, it's too hot.
- Cook: Melt 1 teaspoon of butter and swirl to coat. Pour ¼ cup of batter into the center of the pan, and as you're doing so, tilt the pan in a circular fashion so that the batter coats the bottom of the pan in a thin, even layer. You may need to tilt the pan a couple of times to get a fully even coating.Allow crêpe to set, about 45 seconds to 2 minutes. To check if it's set, gently slide a non-stick spatula under the edges of the crêpe; if it doesn’t meet resistance, it’s ready to flip. Slide the spatula further under the center and flip. (If you're comfortable, you can also flip it by hand — I find this easier, but do so at your own risk.) Cook for another 30 seconds to a minute, until the bottom is set and golden brown speckles appear. Remove from the skillet and transfer to a plate.Note: Do this at your own risk, but I find that it's easier to actually flip by using my hands.
- Repeat: Repeat, pouring, flipping, and cooking the remaining crêpes. Unless necessary, you won't need to add any more butter to the pan after the first crêpe.Note: If the batter feels too thick, you can thin it out with a bit more milk. If you'd like more of a lacy texture, make sure the pan is hot enough and pour the batter in as thin a layer as possible.
- Serve: If desired, spread an even layer of salted butter and jam over each crêpe, then fold into a triangle, top with more jam, and enjoy.
Video
Notes
- Use a non-stick pan or crêpe pan.
- Ensure the batter has rested for at least 1 hour.
- Watch the heat: Too hot, and the crêpes set before you can spread them; too cool, and they cook unevenly. Medium heat is the sweet spot.
- Melted brie and jam
- Prosciutto, melted brie, and arugula
- Ham, egg, and cheese (traditional)
- Mushroom ragu
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Owner’s Review: I love these crepes! They’re so much easier than I thought — and while you to do have to wait a bit of time to let the batter rest, it’s great for prepping ahead. I can’t wait to serve these at my next brunch.