Gluten-Free Buckwheat Crepe Batter
By the Gluten Free Recipes team ·
Traditional Breton galettes made with 100% buckwheat flour — naturally gluten-free by origin. The earthy, nutty flavour of buckwheat pairs classically with ham, egg, and gruyère (the "galette complète"). The tapioca starch keeps the crepe pliable rather than brittle.
At a glance: This medium baking recipe yields 4 servings in about 45 minutes (20 min prep, 25 min cook). It uses 7 ingredients — including certified gluten-free buckwheat flour, tapioca starch, large eggs — and walks through 5 steps. Updated . Browse more baking recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Buckwheat Crepe Batter: When preparing this baking recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Buckwheat Crepe Batter: This recipe is designed to be naturally gluten-free by utilizing a specialized gluten-free flour blend and avoiding any gluten-containing grains. Always ensure all individual ingredients are certified gluten-free.
Ingredients
- 1 cup certified gluten-free buckwheat flour
- 0.5 cup tapioca starch
- 2 large eggs
- 1.5 cups milk or unsweetened plant milk
- 1 tbsp melted butter or neutral oil
- 0.25 tsp fine salt
- 1 tbsp granulated sugar
Instructions
- 1
Whisk buckwheat flour, tapioca starch, and salt in a bowl.
- 2
Add eggs, milk, and butter. Whisk until completely smooth. The batter should be thin — thinner than pancake batter.
- 3
Rest the batter for 30 minutes at room temperature (allows the buckwheat to fully hydrate).
- 4
Heat a 10-inch non-stick pan over medium-high until very hot. Brush lightly with butter.
- 5
Pour about 0.25 cup of batter, immediately swirl the pan to coat thinly. Cook 60–90 seconds until the edges lift and the surface looks dry. Flip and cook 20–30 seconds more.
Nutrition (per serving)
Tips & Notes
- Tapioca starch creates a slightly chewy, stretchy texture in GF baked goods — a welcome trait for pizza crust and flatbreads.
- Room-temperature eggs incorporate more smoothly — set them out 20–30 minutes before baking.
- Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.
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