Breakfast · Good Food

Gluten-free Savoury Buckwheat Crepes

I do enjoy pancakes; flapjacks and crepes.  Usually though, I make a sweet batter, and then fill them with sweetness too – fruit, jam, honey and sauces.  This time, however, spurred on by Justine, at EclecticOdds&Sods (yes, Justine,  I FINALLY got round to it!), I’ve made some savoury crepes.

It’s autumn, and it’s chilly in the mornings. If you’re already looking for warmer meals, then this savoury crepe is great for a brunch, or even a light lunch. Fill the crepes with cooked chicken pieces, or shredded beef, spicy chili sauce, or for a vegetarian option, fill them with avocado, or mix of green vegetables, tofu, cheese or left-over vegies.

Savoury Buckwheat Crepes

(gluten-free, egg free, sugar free, dairy free, nut free, soy free, allergy friendly)


Servings: 2-4

By: gfchopstix

Prep time: 5 minutes

Cooking time: will varY

YIELDS: 8-10 crepes, (depending on the size)


  • 2 cups of AP gluten-free flour (with gum)
  • 1/2 cup of buckwheat flour
  • 1 teaspoon of sea salt
  • 1 teaspoon of baking powder
  • 1 teaspoon of seasoning (garlic powder, mixed herbs, powdered stock)
  • 1 teaspoon of sugar or honey
  • 2 1/2 Tablespoons of oil
  • Egg replacer for two eggs
  • 2 cups of non-dairy milk
  • 1 Tablespoon of oil (for frying)



  1. Place the all purpose flour into a mixing bowl
  2. Add the buckwheat flour, salt, seasoning and baking powder
  3. Whisk or stir well
  4. In a separate bowl or jug, whisk together the milk, honey/sugar and oil
  5. Add to the flour mixture, and blend until well combined
  6. Finally, stir in the egg replacer
  7. Heat a frying pan, on medium heat
  8. Add a tablespoon of oil
  9. Carefully pour the batter into the pan, and cook on both sides for about 2 minutes, until cooked through
  10. Remove from the pan and place onto a plate with waxpaper and allow to cool slightly
  11. Fill the crepe with your favourite filling, wrap up and enjoy!



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