Buckwheat crepes

These French buckwheat crepes are easy to make, naturally gluten free and with a lovely slightly nutty flavor. They're perfect with many savory fillings.

Made with buckwheat flour, the savory crêpe recipe is classic French cuisine. Known as the galette bretonne, this is one adaptable dish that is quick and easy.

These delicious French buckwheat crepes are gluten-free and therefore perfect if you have a gluten intolerance. An easy delicious gluten-free crepe recipe.

A quick and easy recipe for French Buckwheat Galette Bretonne. A simple, versatile and delicious one-pan, breakfast, lunch or brunch.

Here is the traditional recipe for French buckwheat crepes. These savory crepes happen to be naturally gluten free and vegan.

Buckwheat crepes are commonly known in French as “crêpes de blé noir” or “crêpes de sarrasin” (blé noir and sarrasin both translating to buckwheat). They are the quintessence of traditional Brittany cuisine, and if you’re visiting this beautiful North-Western French region, going to a “creperie” to enjoy one (or two, or three…) of these buckwheat crepes is an inevitable must-do. The recipe Made with the simplest of ingredients (buckwheat flour, egg, salt and water), these 100% buckwheat…

These versatile crepes are perfect for breakfast, brunch, lunch or dinner!

Easy and quick recipe to make vegan buckwheat crepes with just 2 ingredients! Gluten free, no eggs, without milk, but soft and flavorful!

Adapted from Phoebe Lapine's Carbivore. Ingredient Notes: For best results, use a scale to measure. I am using this 12-inch nonstick crepe pan, which I love. Salt: If you are using Morton kosher salt or sea salt use half as much by volume or the same amount by weight. Also: the original recipe calls for 1/4 teaspoon of salt, but I love salt and so am using a little bit more. Feel free to adjust the salt amount to taste. Milk: I use 2%; Phoebe says you can use whole milk or nondairy milk. …

If you can make pancakes for breakfast, you can certainly make crepes for dinner. These savory ones from Brittany — which use buckwheat flour and are filled with Gruyère cheese, ham and egg — are nutty, earthy and incredibly satisfying any time of day. Loosen the batter, if needed, using beer, water or hard cider; it all works equally well. Once you get the hang of the tilt and swirl, you can have your family fed in minutes, and unlike those nerve-shredded times when you brightly declare…