Basic Buckwheat Crepes- Vegan and Gluten-Free

Total Time
Prep 5 mins
Cook 40 mins

Posting as a recipe that is vegan and gluten-free. A recipe from "The Ultimate Book of Vegan Cooking" This recipe uses soy milk- but you can use regular milk if not vegan or dairy-free. Crepes can be used for savory or sweet toppings/fillings. Serves 4- makes 8 crepes. Buckwheat is gluten-free and not actually wheat....higher in protein than most gf flours and a good source of amino acids

Ingredients Nutrition


  1. Place the buckwheat flour, rice flour, arrowroot/tapioca and a pinch of salt on a bowl. Make a 'well' in the centre of the flour.
  2. Add the coconut oil and a little of the milk, beating well with a wooden spoon.
  3. Gradually beat in the remaining milk, drawing the flour in from the sides to make a smooth batter.
  4. Heat a little oil in an 18cm/7 inch non-stick frying pan. Pour in just enough batter to coat the base of the pan thinly. Swirl the pan to spread the mixture thinly across the base of the pan.
  5. Cook until golden brown, flip and cook the other side.
  6. Place cooked crepes onto a plate and using baking paper between cooked crepes to stop them from sticking together.


Most Helpful

My first try at making creeps, and these were quite good. I tried using Pam to oil skillet, and that didn't work real well. I didn't see where the tapioca starch was to be mixed in, so I just put it with the other dry ingredients. My batter was lumpy but the creeps were still good,

jcrozier January 16, 2014

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