Buckwheat Crepes (with one ingredient only)


To make these crepes you will only need one ingredient. No eggs, no milk, nothing but buckwheat grains (and water). How I love that!
And I love the unique, strong flavor of buckwheat.

Buckwheat is a pseudo-cereal – ‘pseudo’ because it is not actually a grain, but a seed-. It is however treated like a grain because of its nutritional and culinary similarities to cereal grains. Despite the name, buckwheat is not related to wheat as it is not a grass.

Like with many of the things I cook, you will need to start in advance and let the time 🕝🕝🕝 do the work. The buckwheat grains need to soak in water for one day.
The day after, you should mix them in a blender and at this point choose to prepare the crepes immediately or to wait one more day to start a fermentation process. This will add even more nutrients and improve the digestibility of the grains since it breaks down proteins and sugars into simpler compounds. Fermentation also improves the quality of vitamins and minerals.

The fermentation will change the taste of the dough, which will become slightly sour.


These crepes are delicious both sweet and savory. I prepared two different fillings, one with chestnut jam and melted chocolate, and one with spinach and mushroom.

Buckwheat Crepe (with only one ingredient)

Prep Time2 minutes
Cook Time10 minutes
Soaking time1 day
Course: Breakfast, Main, Snack
Keyword: buckwheat, crepe
Servings: 2 people


  • Blender
  • Non-stick pan


  • 1 cup buckwheat grains
  • (salt or sugar)


  • Rinse the buckwheat grains and place them in a jar big at least three times this volume. Add 2 – 3 cups of water and let the grains soak for about 1 day.
    After this period blend them with the soaking water to make a batter. Discard some of the water if you prefer them thicker.
    You can use this dough immediately or let it ferment one day at room temperature. (Read blog post).
    Heat a non-stick pan and pour the batter onto the pan. Tilt the pan with a circular motion so that the batter coats the surface evenly. After a couple of minutes, when the crepe looks ready, turn it and let it cook on the other side for one minute or until slightly brown.
    Serve and top or fill with jam, cheese or something of your choice.


Add a bit of sugar or salt to the batter, according to your preference. 

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