When I was a teenager, we had this awesome flip-style crepe maker, like this one. It was SO easy, that I made crepes nearly every weekend for a while. This particular recipe for dairy-free buckwheat crepes will work in a crepe pan or even a skillet, if that’s all you’ve got. But after making it a couple of times, you might want to invest in a fun crepe maker. These crepes are quite versatile for breakfast or dinner – they’re unsweetened and the buckwheat flavor pairs nicely with both sweet and savory fillings.
Dairy-Free Buckwheat Crepes for Savory Meals or Sweet Desserts
There are endless possibilities for filling these dairy-free buckwheat crepes. But to get your started, I have one sweet filling recipe and one savory filling recipe.
Sweet Filling Option: Dairy-Free Apple Pie Crepes
Make 2 batches of my Cinnamon Apple Sauté Recipe. Stuff each crepe with 1/4 cup of the apple sauté and top with a dollop of dairy-free whipped cream (store-bought or homemade) or simply dust the folded crepe with a little powdered sugar.
Savory Filling Option: Dairy-Free Veggie Crepes
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 8 ounces sliced mushrooms, 1/2 cup chopped red onion, and 1/2 teaspoon each of dried thyme, dried rosemary, salt, and black pepper. Sauté for 6 minutes, or until the mushroom liquid evaporates and the mushrooms start to brown. Add 2 cups chopped asparagus, 1/2 cup chopped carrots, and 1/2 cup celery, and sauté for 4 minutes, or until the vegetables are tender. Add 2 cups baby spinach, and sauté until wilted. Use 1/4 cup vegetable filling and 1 tablespoons dairy-free ricotta (like Kite Hill or homemade) or dairy-free feta (like Violife or homemade) per crepe.
Special Diet Notes: Buckwheat Crepes
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.
Dairy-Free Buckwheat Crepes
Recipe type: Brunch
- 1¼ cups unsweetened dairy-free milk beverage (like oat milk)
- 2 large eggs
- ½ cup buckwheat flour
- ¼ cup all-purpose flour
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Put the milk beverage, eggs, buckwheat flour, all-purpose flour, oil, salt, and pepper in your blender. Puree on high until smooth, stopping to scrape down the sides as needed.
- Cover and refrigerate the batter for 30 minutes.
- Heat a crêpe pan or medium nonstick skillet over medium heat. Spray it with nonstick cooking spray.
- Pour 3 tablespoons of the batter into the center of your prepared pan; quickly swirl pan so batter forms a thin, even layer. Cook for 1½ minutes or until the bottom of the crepe is lightly browned and the top appears dry. Gently lift 1 edge of the crepe with a rubber spatula, grab the crêpe with your fingers and flip. Cook for 20 seconds or until the bottom is lightly browned. Slide the crepe onto a plate and cover to keep warm. Repeat with nonstick cooking spray and the remaining batter to make 11 more crêpes, stacking and covering the crepes to them keep warm.
Storage Tips: Prepared crêpes can be stacked, placed in a large zip-top plastic bag or wrapped in plastic wrap, and refrigerated up to 3 days. To reheat crêpes, stack them between two damp paper towels on a microwave-safe plate and heat in your microwave on high for 10 seconds.
Serving size: 1 crepe Calories: 62 Fat: 3.7g Saturated fat: .7g Carbohydrates: 5.8g Sugar: .2g Sodium: 81mg Fiber: .7g Protein: 2.1g Cholesterol: 31mg