Three Crepe Recipes For Mother's Day – WishGarden Herbs icon

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      Three Gluten-Free Crepe Recipes For Mother's Day

      Gluten-Free Buckwheat Crêpes

      A decadent breakfast, these gluten-free crêpes, nutty and wholesome tasting from the buckwheat, thin and lacy and slightly crispy on the edges, are guaranteed to please.

      Servings: 16 crepes


      • Prep Time: 1 hours 5 mins
      • Cook Time: 32 mins
      • Total Time: 1 hours 37 mins




      • 2 cups buckwheat flour
      • ½ tsp sea salt
      • 3 cups water
      • 3 medium eggs


      1. Place the buckwheat flour in a bowl and add the salt, water, and eggs, whisking well.
      2. Once the batter is completely smooth, cover and chill for at least one hour, ideally overnight.
      3. When ready to make the crepes, take the batter out of the fridge and whisk it again. It should have the consistency of heavy cream. If it's too thick, stir in a little water 1 tablespoon at a time until the consistency seems right.
      4. Lightly butter a 10-inch nonstick skillet or crepe pan and heat it over medium-high heat. It should be ready when a splash of water from your fingertips sizzles when it hits the pan.
      5. Once hot enough, pour ¼ cup of the batter into the pan, lifting and turning the pan to spread the batter out in an even layer (if the pan is hot enough, the batter should sizzle and immediately produce lots of small holes, so if this doesn't happen, increase the heat).
      6. Flip the crepe after 1 minute, cook 30 seconds more and then remove it to a dinner plate.
      7. Continue cooking the rest of the batter in this way, stacking the crepes up on the plate. Any crepes that you aren't planning to use immediately can be wrapped and refrigerated or even frozen for later use.


      Don't forget to make your favorite crêpe filing! Read below for 2 healthy and delicious crêpe fillng recipes: Spinach, Mushroom and Crêpe Gruyere Filling and Banana, Strawberry and Hot Fudge Crêpe Filling