Gluten Free Buckwheat Crepes | The Perfect Wrap

Step 1

While the pan is warming, whisk together all of the ingredients in a medium bowl until smooth. Let the batter rest for 15 minutes to allow the flour to fully hydrate before cooking. Heat a large cast-iron skillet over medium heat.

Step 2

Once the pan is hot, add a small amount of butter or oil to lightly coat the surface. Pour about ¼ cup of batter into the center of the pan, then immediately use the bottom of the measuring cup to swirl batter in a circular motion to spread the batter into a thin, even layer. For a larger crepe, add more batter. Cook for 1–2 minutes, or until the edges begin to lift and the underside is lightly golden. Carefully flip and cook for about 1 minute more, until just set. Transfer the crepe to a clean dish towel to keep warm and pliable. Repeat with the remaining batter, stacking the crepes inside the towel as you go.

Serving Tip

These buckwheat crepes make wonderful gluten-free wraps for quick, wholesome lunches the whole family will love. They’re at their best when freshly cooked, so I like to store any extra batter in the refrigerator and cook the crepes fresh as needed. If the batter thickens as it rests, simply whisk in a splash of water. If it becomes too thin, add a little more buckwheat flour until it reaches a pourable consistency.