Gluten-Free Buckwheat Crepe Batter

Breton-style galettes made with buckwheat flour and a little tapioca starch, which keeps them pliable rather than brittle. The earthy, nutty flavor pairs classically with ham, egg and gruyère (the "galette complète"), or leave in the sugar for sweet fillings.

Prep: 20 min Cook: 25 min Total: 75 min Serves: 4

At a glance: This medium baking recipe yields 4 servings in about 1h 15m (20 min prep, 25 min cook). It uses 7 ingredients — including gluten-free buckwheat flour, tapioca starch, large eggs — and walks through 5 steps. Updated October 25, 2026. Browse more baking recipes or return to all gluten-free recipes.

As an Amazon Associate, we earn from qualifying purchases. Shop links in the ingredient list are affiliate links and do not change the recipe.

Cross-Contamination Warning for Gluten-Free Buckwheat Crepe Batter: When preparing this baking recipe, despite the name, buckwheat flour is often milled alongside wheat, so use one labeled gluten-free and 100% buckwheat. A non-stick pan that also cooks wheat crepes should be washed, not just wiped, before the first pour of batter.

Gluten-Free Notes for Gluten-Free Buckwheat Crepe Batter: Despite its name, buckwheat is a seed that contains no gluten, and tapioca starch is naturally gluten-free. Buy buckwheat flour labeled gluten-free, since it is often milled alongside gluten grains.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for gluten-free buckwheat flour, tapioca starch, granulated sugar. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

1 cup gluten-free buckwheat flour Shop
0.5 cup tapioca starch Shop
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 (optional; leave out for savory galettes) Shop

Instructions

1 Whisk the buckwheat flour, tapioca starch, salt and sugar, if using, 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)

315

Calories

Protein

37g

Carbs

14g

Fat

Fiber

291mg

Sodium

Tips & Notes

Buy the flour for these galettes labeled gluten-free. The grain itself contains no gluten, but it is often milled and packed alongside gluten grains, so an unlabeled bag can carry cross-contact.
Tapioca starch sinks while the batter rests and between crepes, so stir from the bottom before each pour. If the rested batter has thickened past the consistency of heavy cream, whisk in milk a tablespoon at a time.
Stack the cooked crepes on a plate under a clean kitchen towel to keep them pliable. Cooled crepes keep in the fridge for a few days layered with parchment; rewarm each in the hot pan for about 20 seconds per side.

Common questions

What cross-contamination risk is specific to Gluten-Free Buckwheat Crepe Batter?

Check gluten-free buckwheat flour, tapioca starch, large eggs before they go into Gluten-Free Buckwheat Crepe Batter. Despite the name, buckwheat flour is often milled alongside wheat, so use one labeled gluten-free and 100% buckwheat. A non-stick pan that also cooks wheat crepes should be washed, not just wiped, before the first pour of batter.

Which gluten-free swaps does Gluten-Free Buckwheat Crepe Batter use?

Gluten-Free Buckwheat Crepe Batter relies on 0.5 cup tapioca starch. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce.

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