Buckwheat Crepes

Don't expect these babies to taste like a typical crepe, which is made with eggs. They're closer in flavor to a buckwheat pancake but with the pliability of a crepe. They taste absolutely divine topped with sweet fillings like peanut butter, nutella, and banana. Or you can serve them for lunch or dinner with savory fillings, such as hummus, roasted red peppers, and avocado.


2 cups raw buckwheat groats, soaked in water overnight, rinsed and drained*

1/2 cup unsweetened applesauce or pureed pear

1/4 cup ground chia seeds

1/4 teaspoon salt

1/4 cup grapeseed oil (melted coconut oil or butter will probably work fine, although I haven't tested them) plus extra for cooking

1 1/4 cups dairy or non-dairy milk

*Raw buckwheat groats can usually be found in the bulk section at your grocery store. I've found them at mainstream grocery stores, like Ralphs, as well as health food stores.


  1. Puree the buckwheat groats, applesauce, ground chia seeds, salt and grapeseed oil in a food processor until creamy. Remove to a bowl.
  2. Stir milk into the creamy mixture, until the batter is slightly thinner than typical pancake batter.
  3. Heat a non-stick skillet on medium. Allow to heat up really well before adding about 2 teaspoons of oil to the pan. Add 1/2 cup of batter to the pan. Using the back of a spoon, spread the batter in ever widening circles until you have a crepe that almost reaches the edges of the pan (like spreading pizza sauce on dough). Allow to cook about 2 minutes, then flip and cook another 2 minutes.
  4. Spread your favorite toppings and roll up. Eat and enjoy!

Makes approximately 8 crepes.

An original recipe by Iris Higgins @The Daily Dietribe                www.thedailydietribe.com