Although La Chandeleur is known as France’s official “Crêpe Day,” crêpes are enjoyed all year round. You’ll find them everywhere—from cozy cafés and restaurants to street vendors serving them hot off the griddle. And sometimes, even at the top of a mountain, like the little crêpe shack I used to stop at while skiing in the Massif Central. Whether it’s a quick bite from a crêperie, a homemade treat, or a fun meal with family, crêpes are a staple of French food culture. And honestly? I’ll never get tired of them—they’ve always been one of my favorite treats!
Actually, some of my favorite food memories are from crêpe nights with my family. We’d gather around the table, starting with savory crêpes—filled with Gruyère, ham, and béchamel—before moving on to something sweet, like Nutella, sugar, or jam. These days, I’ve kept the tradition going with my own family. Every Sunday morning, I whip up a big batch of these rustic buckwheat crepes, and we enjoy them throughout the day—for breakfast, snacks, and sometimes even dinner. Sweet, savory—you name it!
Buuuut… here’s the thing—my crêpe recipe isn’t exactly traditional. Classic crêpes de froment are made with white wheat flour (like all-purpose flour), while galettes are made with buckwheat flour. My recipe? It’s a mix of buckwheat and whole wheat flour, giving the crêpes a heartier texture with a bit more depth of flavor. It’s not quite a galette, not quite a classic crêpe—but trust me, it works! And don’t worry—they’re still soft, flavorful, and ridiculously easy to make.
What Are Crêpes?
Crêpes are thin, delicate pancakes that originated in Brittany, a region in northwest France, dating all the way back to the 13th Century. Unlike American pancakes, which are thick and fluffy, crêpes are thin, slightly crisp at the edges. Fun fact: The term “crêpe” comes from the Latin word crispa, meaning “curled” or “wrinkled,” which refers to the slightly ruffled edges that form when the batter spreads thinly in the pan.
What you’ll need for this Buckwheat crepes (crêpes) recipe:
- Whole Wheat Flour
- Buckwheat Flour
- Olive Oil
- Eggs
- Milk
- Salt
Why Buckwheat and Whole Wheat Flour Combo?
Since I prefer to avoid refined white flour, I’ve experimented with different alternatives to create a more nourishing, balanced crêpe. I find that white flour, while classic, isn’t as filling and often leads to a quick sugar spike—something I try to avoid, both for myself and my son!
After months of tweaking, I landed on this mix of whole wheat and buckwheat flour, which gives the crêpes the perfect balance—soft and tender, yet hearty and satisfying.
Now, for my gluten-free friends, I have to admit—this, buckwheat crepes recipe, unfortunately, isn’t gluten-free. Even though buckwheat flour is naturally gluten-free, I include whole wheat flour for structure, texture, and flavor. I tested 100% buckwheat versions, but personally, I preferred the lighter, more pliable texture of this blend.
Why Olive Oil Instead of Butter?
I also swapped olive oil for butter, which adds a subtle richness while keeping the crêpes lighter. Finding the right olive oil-to-flour ratio was a challenge, but after plenty of test batches, I finally nailed it! These buckwheat crepes are delicious.
Buckwheat Crepes Recipe Notes:
Flour Quality Matters
Not all flours are created equal! I’ve tested this recipe with lower-quality whole wheat flour, and while the crêpes still turn out fine, they don’t have quite the same delicate texture and soft consistency as when using higher-quality brands like Arrowhead Mills or Bob’s Red Mill. The better the flour, the better the crêpes!
Why should the batter rest?
You want to allow the batter to rest as this helps the gluten in the flour relax and absorb more liquid. Resting the batter enables you to achieve a lighter, more tender crêpe that is less likely to tear during cooking. Trust me on this one! Note that the longer the batter rests, the thicker it will become. Simply whisk in a tablespoon of water or milk to loosen it up once it’s done resting.
How thick should your batter be?
Your batter should have the consistency of thin cream. If you need to add water, do so in small increments. You don’t want your batter to be too runny. Keep adding a bit of water until it reaches a smooth, cream-like consistency. If it has a watery consistency, your batter is too thin. If it feels like pancake batter, it’s too thick.
Avoiding lumps
To prevent lumps in your crêpe batter, avoid adding the liquid (milk or water) too quickly. Instead, gradually incorporate the milk—about ½ cup at a time—while continuously stirring. A helpful tip: start mixing in the center where the eggs are, slowly drawing in the flour from the sides. This method ensures a smooth, well-incorporated batter without lumps.
Can you use a stand mixer?
Yes, you can make crêpe batter in a stand mixer! It’s definitely an easier way to mix everything together smoothly. Note: To prevent lumps, add the flour gradually rather than all at once.
The ingredient order using a stand mixer is slightly different than when mixing by hand:
1) Add eggs, salt, and olive oil – Mix until well combined.
2) Then, slowly incorporate the flour – Add in small increments while mixing on low speed.
3) Gradually pour in the milk – With the mixer running, slowly add the milk to help everything blend smoothly.
Do I need a special crêpe pan?
If you make crêpes often, investing in a good crêpe pan is worth it. I personally use and love the De Buyer Blue Carbon Steel Crêpe Pan—it’s budget-friendly (compared to other specialty pans) and gives me perfect crêpes every time.
That said, you don’t need a special crêpe pan to make great crêpes. Growing up, we just used a regular non-stick pan, and it worked just fine. While I’m not a fan of non-stick cookware, it’s the easiest option if you don’t have a carbon steel pan. Other crêpes pan options: Lodge Cast Iron Round Griddle, Le Creuset Enameled Cast Iron Crepe Pan
What I don’t recommend? Stainless steel pans—I’ve tried, and let’s just say…it didn’t go as well.
How to Store Cooked Crêpes
If you’ve made a big batch and want to save some for later, follow these simple steps:
- Let Them Cool – Allow the crêpes to cool completely before storing to prevent excess moisture from making them soggy.
- Stack with Parchment Paper – Layer crêpes between sheets of parchment paper or wax paper to prevent sticking.
- Refrigerate – Place the stacked crêpes in an airtight container or wrap them tightly in plastic wrap. They will keep in the fridge for up to 3 days.
- Freeze for Longer Storage – If you want to store them longer, place the parchment-layered crêpes in a freezer-safe bag or container. They can be frozen for up to 2 months.
How to Reheat Cooked Crêpes
Reheating crêpes is easy and helps them regain their soft texture:
- On the Stove (Best Method) – Warm a skillet over low heat and heat the crêpe for 15–30 seconds per side. No need to add oil or butter unless you want extra crispiness.
- In the Microwave (My go-To Easy Method) – Place a crêpe on a microwave-safe plate and cover it with a damp paper towel. Heat in 10-15 second increments until warm.
- From Frozen – Thaw crêpes in the fridge overnight or heat them directly from frozen in a warm skillet for a few extra seconds per side.
Simple (yet delicious) Buckwheat Crepes Filling Ideas
One of the best things about crêpes is their versatility—you can fill them with just about anything! Craving something sweet? Go for jam, chocolate, or the classic butter and sugar combo. Prefer something savory? Try ham, cheese, eggs, or veggies for a satisfying meal.
Here are a few of my favorite simple (and delicious) crêpe filling ideas:
Savory Fillings
- Ham & Cheese – Thinly sliced ham with melted Gruyère, Comté, or Swiss cheese
- Egg, Ham & Cheese (Galette Complète) – A fried egg, ham, and melted cheese
- Mushroom & Gruyère – Sautéed mushrooms with Gruyère or Emmental cheese
- Tomato, Mozzarella & Basil – Fresh tomatoes, mozzarella slices, and basil
Sweet Fillings
- Butter & Sugar – A sprinkle of sugar with melted butter (my favorite French classic!)
- Lemon & Sugar – Fresh lemon juice with a light dusting of sugar
- Dark Chocolate – A generous spread of melted chocolate
- Jam or Preserves – Raspberry, strawberry, apricot, or any favorite fruit jam
Buckwheat Crepes (Crêpes) with Whole Wheat Flour
These buckwheat crepes (crêpes) are light, nutty, and perfect for sweet or savory fillings! Made with buckwheat and whole wheat flour, they’re easy to prepare and full of flavor. Perfect for breakfast, brunch, or a delicious French-inspired meal! This recipe yields about 30 crêpes!
Ingredients
- 2 cups whole wheat flour
- 1 cup buckwheat flour
- 1/4 tsp salt
- 6 eggs
- 1/3 cup olive oil
- 4 cups milk, whole or 2%
Instructions
Making Crêpe Batter
- In a large bowl, combine whole wheat and buckwheat flour and salt. Create a small well (hole) in the center of the flour mound. (I like gently pressing the back of a spoon on the flour mound to create the well.)
- Crack eggs into the well and mix in the flour. Then, starting from the center, use a whisk to slowly incorporate the flour from the sides into the eggs, mixing gradually to prevent lumps.
- As you mix, slowly pour in the milk, a little at a time, while continuously stirring. Continue adding milk in increments until you’ve added all 4 cups and the flour is fully incorporated. Adding the milk little by little will help reduce the likelihood of creating lumps in your batter and allow you to control the consistency of the batter (see notes above for tips on batter consistency). Using a whisk, continue stirring until you have a smooth batter without lumps.
- Cover the bowl and place it in the fridge for at least one hour- ideally more than two. Tip: If making crêpes in the morning, I usually prepare the batter the night before and let it rest in the fridge overnight.
How to Make Crêpes
- Prepare your pan. Warm a pan over medium heat. Once the pan is hot, use a napkin or paper towel to evenly coat it with olive oil or butter. Allow the oil to settle for a few seconds.
- Fill your ladle with about ¼ crêpe batter. Depending on the size of your ladle or pan, you may need to add more or less batter.
- Reduce the heat to medium-low, then pour the batter into the pan. Quickly tilt the pan in all directions using your wrist to spread the batter evenly. Any excess batter can be poured back into the bowl.
- Cook crêpe on the first side for about 90 seconds. You’ll know it’s ready to flip when the edges start peeling off the pan’s side. If you place your spatula under the crêpe and it’s still sticking to the pan, let it cook a bit longer. Crêpe is ready to flip when it easily lifts off the pan.
- Flip the crêpe to the other side and let it cook for about one minute.
- Place cooked crêpe on a plate and continue until the batter is finished. Notes: Sometimes, I’ll halve this recipe so I don’t have to stand at my ‘crêpe making station’ for too long.
Other Recipes You Might Enjoy:
- Buckwheat Crepes (Crêpes) with Whole Wheat Flour - March 3, 2025
- French Salad Dressing (Vinaigrette) - February 24, 2025
- Tapenade Recipe: The Perfect Olive Spread for Your Apéro - February 17, 2025
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