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Sweet Buckwheat Crepes

Makes about 18 crepes


    Sweet Buckwheat Crepes

    The filling options for these sweet crepes are endless, from sliced fruit to melted chocolate to sweetened chestnuts and beyond. Keep things kid-friendly with a simple drizzle of maple syrup. Or marinate a handful of fresh or frozen berries in 1/4 cup (60 mL) rum or sweet local liqueur for at least 30 minutes before serving. For a luxurious French variation, flambé a pan of folded, buttered crepes with a splash of cognac—the liqueur of choice for traditional Crepes Suzette.


    If using eggs, use just 1 1/4 cups (310 mL) milk. If using ground chia or flaxseed, use full 1 1/2 cups (350 mL).

    Batch cooking

    Double the recipe and freeze leftovers between layers of parchment paper for the next time you feel like crepes but don’t feel like making them from scratch.

    Skillet skill

    The pan needs to be hot enough and the batter thin enough to create air bubbles on impact or crepes won’t cook through properly. There’s no need to regrease the skillet after each crepe, unless crepes are sticking to the pan.


    Sweet Buckwheat Crepes


    • Crepe batter
    • 1 1/4 to 1 1/2 cups (310 to 350 mL) almond milk,
    • cowsí milk, or water (see tip)
    • 1 Tbsp (15 mL) ground chia seeds or flaxseeds,
    • or 2 organic eggs
    • 1 Tbsp (15 mL) cane sugar or maple syrup
    • 1 Tbsp (15 mL) vegan margarine or butter,
    • melted, or extra-virgin olive oil
    • 1 cup (250 mL) buckwheat flour
    • 1 tsp (5 mL) vanilla extract, or seeds scraped from 1 vanilla bean
    • 1/2 tsp (2 mL) salt
    • Maple syrup, to serve
    • Filling options
    • Sliced strawberries, pears, melons, raspberries, blueberries, bananas, caramel, chocolate, nut butters, applesauce, honey and lemon juice, cinnamon sugar and butter, or unsweetened, peeled chestnuts mashed with maple syrup


    Per serving:

    • calories46
    • protein1g
    • fat1g
      • saturated fat0g
      • trans fat0g
    • carbohydrates8g
      • sugars3g
      • fibre1g
    • sodium78mg



    In blender, blend almond milk, ground chia seeds, sugar or maple syrup, vegan margarine, buckwheat flour, vanilla, and salt until smooth. Set aside for 10 minutes to gel if using chia or flaxseeds.


    Heat greased griddle, skillet, or steel crepe pan over medium-high heat. Using ladle, spoon 1/4 cup (60 mL) batter into preheated pan and quickly swirl pan to create circle about 6 in (15 cm) in diameter.


    Cook for 2 to 3 minutes, until edges are dry and bottom is lightly browned. Flip crepe and cook for 2 minutes, or until cooked through. If batter is undercooked in middle and crispy on edges, press down on middle of crepe with spatula and flip once or twice to evaporate excess liquid.


    Transfer to plate and serve immediately with maple syrup and fillings of choice. Repeat with remaining batter.



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