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Sprouted Buckwheat Crepes

Take brunch to the next level with these naturally gluten-free sprouted buckwheat crepes.
  • 10 minutes
  • 4 Crepes
  • Best enjoyed with brunch buddies and fresh orange juice

Crepes (aka fancy filling holders) are the rulers of brunch, with endless topping and filling combinations, and you’ll love this sprouted buckwheat take on a classic. I always assumed that crepes were difficult to make, but it’s as simple as mixing up the batter and swirling it around a pan. It may take a practice one to get the hang of it, but hey, I mess up the first pancake every time too. We liked the savoury version, but the addition of cinnamon and vanilla made them to die for!

Filling/Topping ideas:

  • Fresh or cooked fruit
  • Maple syrup
  • Coconut whipped cream
  • Nut butter
  • Scrambled eggs and cheese
  • Spinach and feta
The key to success with this recipe is having the pan fully preheated before you begin. Once you add the batter, swirl immediately and bubbles should form right away. If bubbles don’t form on top it’s not hot enough. It will definitely still be delicious (in the same way that first pancakes are delicious) but not quite the texture you’re aiming for. 
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5 from 1 vote

Sprouted Buckwheat Crepes

Take brunch to the next level with these naturally gluten-free sprouted buckwheat crepes.
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 4

What You'll Need:

  • ¾ cup Second Spring Organic Sprouted Buckwheat Flour
  • ¼ tsp salt
  • ¾ cup milk or milk alternative
  • 2 eggs
  • 1 tbsp maple syrup
  • 1 tbsp butter, melted (plus some for the pan)

For sweet crepes add:

  • 1 ½ tsp vanilla extract
  • 1 tsp cinnamon

How To Make It:

  • In a large bowl, whisk all ingredients until smooth and well combined. The batter should be runny.
  • Pre-heat a frying pan on medium heat with just enough butter to lightly coat the bottom. The pan must be fully heated before you begin to cook the crepes.
  • Take ½ cup of batter and pour it in the center of the pan. Immediately pick up the pan and swirl it until it coats the bottom.
  • Bubbles should form immediately. Flip once the edges are cooked and bottom is firm (like a pancake), less than one minute. Cook until golden on the reverse side.
  • Repeat steps 3 and 4, cooking one crepe at a time, until all the batter is used.
Have you made this recipe? Tag @secondspringfoods on Instagram!
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2 thoughts on “Sprouted Buckwheat Crepes”

  1. Marie Dale

    5 stars
    Absolutely delicious & so simple. I’ve never attempted crepes before. I ground my own flour from your sprouted buckwheat, otherwise I followed the recipe. I made them instead of pancakes for Shrove Tuesday. Even my husband said I should tell you. We will be making them again soon & will experiment with making ahead & reheating in oven.

    Reply
    1. secondspring

      Thanks so much for the review Marie, great to hear that the crepes worked out! 😊 I like to reheat them in a low temp oven exactly as you would a pancake so they’re still soft.

      Reply
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