Sunday Brunch: Buckwheat Crepes

This is the type of food that makes me excited to get up in the morning. Straightforward yet elegant, with plenty of options for everyone at the table to enjoy!

crepes, gluten-free, brunchsweet crepes, chocolate, raspberries egg, savory crepe, drizzle

Buckwheat Crepes (two-ways)

Serving Size: 4-6

Buckwheat Crepes (two-ways)

Nothing says brunch like this buckwheat crepes recipe. Done in sweet and savory variations, both types are gluten-free, with plenty of flexibility for nut-free and vegan options. To put your own spin, play around with the ingredients, using roasted vegetables for the savory crepes and blueberries for the sweet crepes. Make sure you read the instructions very carefully before beginning. Though this may be a more technical recipe, the delicious results are worth every second of your time.


    For the crepes:
  • 2 cups milk of choice
  • 4 eggs or flax eggs*
  • 1 cup buckwheat flour
  • 1/4 cup extra virgin olive oil (EVOO)
  • 2 tbsp. light brown sugar
  • 1/4 tsp. salt
  • nonstick spray for pan
  • Sweet
  • 1.5 cup berries (pictured: strawberries and raspberries)
  • 2 large bananas
  • 1 tbsp. honey or maple syrup
  • 1/4 cup chocolate chips (rec: Enjoy Life Mini Chocolate Chips)
  • 2 tbsp. coconut oil, melted
  • optional: dust with cinnamon, cocoa powder, top with freshly chopped mint leaves and toasted coconut
  • Savory
  • 4 eggs
  • 2 cups spinach
  • 4 tbsp. dijon mustard mixed with 1 tbsp. honey
  • 1 tbsp. extra virgin olive oil (EVOO)
  • water and 1 tbsp. vinegar, for poaching
  • salt and pepper, to taste


  1. Prepare the crepe batter by whisking all the ingredients in a large bowl. (If using flax eggs, see note below. If only preparing one of the two versions, cut the ingredients by half.)
  2. Lightly spray a nonstick pan (or griddle) and place over medium-high heat.
  3. Ladle 1/3 cup of the crepe batter into the middle of the pan, circling the pan until a thin layer forms.
  4. Cook until the bottom is set, about 45 seconds to 1 minute, then flip over to the other side.
  5. Continue cooking until both sides are firm.
  6. Repeat with the remaining batter, spraying with nonstick spray (if necessary) before each round. (Makes approximately 2-3 crepes per person)
  7. Sweet:
  8. Wash and drain the berries.
  9. Microwave the chocolate chips for 30 seconds, then stir in honey and coconut oil.
  10. Slice the bananas and set aside.
  11. Assemble in layers, drizzle with chocolate sauce, and top with optional ingredients if desired.
  12. Savory:
  13. Fill two-thirds of a large saucepan (or small pot) with fresh water, and bring to a boil over high heat.
  14. Once the water has reached a rolling boil, stir in the vinegar carefully.
  15. Moving quickly, crack a single egg into a small bowl and gently place into the water. Repeat with the remaining eggs.
  16. Poach until the yolk reaches desired consistency (for runny yolks, about 5 mins.), then remove from heat.
  17. Remove the eggs from the water, set aside on a plate (note: dry lightly with paper towels).
  18. In a large saucepan, heat the EVOO over medium-high heat.
  19. Saute the spinach until leaves have wilted, about 3-4 minutes, then season to taste with salt and set aside.
  20. Assemble by layering 1/4 of the spinach mixture, 1 poached egg** seasoned with salt and pepper over the crepe. Top with 1 tbsp. honey-dijon mixture, per serving.


*To make 1 flax egg, combine 1 tbsp. ground flaxseed meal with 3 tbsp warm water. Stir and set aside for 5 minutes. If using flax eggs in this recipe, also add 1/2 tsp. baking soda to the crepe batter.

**If the eggs become cold, do not microwave them! Drop the eggs in warm water for 2 minutes, remove and pat dry with paper towels before using.

gluten-free, nut-free, vegan (with substitutions)

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I’m running on a horrifically tight schedule these days, so unfortunately this post will have to be short. Happy Sunday everyone! Make sure to check out this recipe and others at A Pretty Life in the Suburbs and Under the Table and Dreaming.

Tell me: Did you ever think buckwheat was a wheat/gluten product?

  • Suzanne

    Love these! Thanks so much for linking up with HVF!

    • esculentdreams

      Thanks for stopping by, Suzanne! Hope you’re enjoying the weekend :)

  • Becca

    Cool that you created different varieties of crepes. Growing up, my siblings and I would eat crepes with berries and sugar.

    • esculentdreams

      i love that combo as well! such as classic :) hope you have a great weekend!