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Savoury buckwheat crepes with creamy mushrooms and a fried egg

Savory Buckwheat Crepes

These savory buckwheat crepes are prepared in a similar way to wheat flour crepes, but they’re made with 100% buckwheat flour. Gluten and dairy free!
4 from 3 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Brunch
Cuisine Vegetarian
Servings 6 servings
Calories 70 kcal


  • 70 grams (1/2 cup) buckwheat flour
  • 1 egg
  • 1 tablespoon vegetable oil or melted coconut oil
  • 60 millilitres (1/4 cup) milk or nut milk
  • 125 millilitres (1/2 cup) cold water
  • 1 pinch salt


  • Heat a cast iron or nonstick skillet over medium-high heat, around level 6.
  • Dump all of the ingredients into a bowl and whisk lightly until combined.
  • Brush the pan lightly with vegetable oil using a brush or a piece of paper towel.
  • Use a ladle or a measuring jug to pour each crepe into the pan, while swirling the pan to create a thin layer of batter on the bottom of the pan.
  • Cook for about 1 minute, then flip by loosening the edges then turning with a spatula or gently with your fingers.
  • Cook for another 10-20 seconds, then remove and keep cooking crepes until you get bored.
  • Fill with your choice of delicious mixtures.


Calories: 70kcalCarbohydrates: 7.8gProtein: 2.5gFat: 3.5gSaturated Fat: 0.6gCholesterol: 27mgSodium: 67mgPotassium: 80mgFiber: 1.1gSugar: 0.7gCalcium: 11mgIron: 1mg
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