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.
- 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.