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Buckwheat is gluten-free so this is a good recipe for anyone with an intolerance or allergy. It makes a good alternative to a sandwich.

Makes 6-8 Crepes

Prep: 10 minutes

Cook: 10 minutes


125g buckwheat flour

1/2 tsp baking powder

140ml nut milk

140ml water

1 egg, beaten

large pinch of salt

coconut oil

For the filling

chard, spinach or kale

mozzarella or feta cheese

diced tomatoes

(filling quantity as desired/ depending on how many people)


Add flour, baking powder and salt to a bowel

Mix the water and nut milk and slowly add it to the flour mix while whisking

You can add more liquid if required

Heat some coconut oil in a frying pan and add about 2-3 tablespoons of mix per pancake.

Fry on both sides until golden brown.

Lightly saute your chard, spinach or kale in a pan for 3-4 minutes.

Add your sauteed greens, cheese and diced tomatoes to your crepe and enjoy!

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