Savory Buckwheat Crepes

Naturally vegan and gluten-free, these buckwheat crepes have a slightly nutty flavor with a crispy, chewy, and bendy texture. They are easy to make and go well with any sweet or savory dishes that make them perfect for breakfast, lunch, and dinner.

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Course: Entrée, Main Course

Cuisine: American

Keyword: savory buckwheat crepes

Prep Time: 5

Cook Time: 20

Servings: servings

Calories: 81kcal

Equipment

1 Lodge Cast Iron Griddle

Ingredients

1 cup buckwheat flour
2 tablespoons ground flaxseeds
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
2 cups water

Instructions

Whisk to combine buckwheat flour, ground flaxseeds, onion powder, garlic powder, and salt in a large bowl. Add the water, then whisk the ingredients to make a smooth batter.
Heat a medium-sized nonstick skillet or pan over medium-high heat. Brush the pan with some oil.
In a spoon or ladle, take a small amount of the crepe batter. Add the batter, and tilt the pan or spread the batter with a silicone spoon to coat the base of the pan. Cook until the edges of the crepe are crispy.
When you see the edges are turning into brown color, usually after about 45 seconds, flip the crepe carefully with a flexible silicone spatula. Cook the other side of the crepe for about 15 to 20 seconds.
Take out the finished buckwheat crepe and place on a plate. Repeat this process until all the batter is used.
Serve the buckwheat crepes immediately with your favorite toppings and fillings.

Nutrition