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French Buckwheat Crepes (Spinach Mushroom Savory Galette)

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4.98 from 359 votes
By Carine Claudepierre - - 24 Comments
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French Buckwheat Crepes are gluten-free, savory crepes made of 100% buckwheat flour, water, egg, and salt.

It is an easy and healthy 4-ingredient crepes recipe with a moist center and crispy borders that French people love to eat for dinner stuffed with spinach and mushroom or ham and cheese.

French Buckwheat Crepes are gluten free savory crepes made of 100% buckwheat flour. An easy, healthy 4 ingredients savory crepes recipe to stuff with ham and cheese or spinach and mushrooms. #crepes #buckwheat #glutenfree

What Are Buckwheat Crepes?

Buckwheat crepes are similar to a regular Crepe Recipe, but they are made with Buckwheat flour instead of all-purpose flour and they normally contain savory fillings.

What Is Buckwheat?

Buckwheat is a grain-like seed that despite its name has nothing in common with wheat.

It’s not a cereal and is actually closer to rhubarb than to any other grain.

Why You’ll Love This Recipe

This recipe makes delicious crepes for a savory dinner and they are:

  • Gluten-Free
  • Vegetarian
  • Egg-Free Option
  • Vegan Option
  • Rich in Vitamin A (50% of Daily Value)
  • Good source of Iron and Magnesium

How To Make Buckwheat Crêpes

As a French I love crepes – there is not a week without making crepes in my house.

I do any kind of crepes but my favorite is the authentic French crepes recipe – the sweet one made of white flour, eggs, and milk, not the healthiest, right.

However, the Savory French Galette or French buckwheat crepes are made of healthy buckwheat flour rich in fiber, protein, and vitamin B.

It is a super easy recipe to make – honestly, most French people make them without even following a recipe – just looking at the texture of the batter.

Ingredients

So all you need to make the best french buckwheat crepes are:

  • Buckwheat flour – Buckwheat is despite its name not related to wheat flour and is gluten-free flour.
  • Water
  • Salt
  • Egg – if you are vegan, you can easily use a flax egg substitute in this recipe – mix 1 tablespoon of flaxseed meal in 3 tablespoons of water, stir and let sit for 15 minutes.

Tools

  • A crepe pan or French crepe maker – a very, very hot non-stick pan! That’s the trick to making a good crepe.

I used to make my batter in a mixing bowl and whisk it manually, but I am now using my blender – much faster, and I am sure there are no lumps in the batter.

French Buckwheat Crepes are gluten free savory crepes made of 100% buckwheat flour, water, egg and salt. It is an easy and healthy 4 ingredients crepes recipe with moist center and crispy borders that French people love to eat for dinner stuffed with spinach and mushroom or ham and cheese.

Tips For The Best Buckwheat Crepes

French people named the French Buckwheat crepes Galettes.

While it is a very simple no-fail recipe, they are some tips to succeed in making delicious French Buckwheat crepes.

  1. Follow the recipe – use 100% buckwheat flour- no blend with white flour, please! and don’t swap water for milk.
  2. Let it sit at least 2 hours in the fridge to thicken – look at the two pictures below. When the batter rests in the fridge, it thickens and gets darker. It is a very important step to make beautiful golden crepes that are not chewy but moist with crispy sides. The best is either to let it rest overnight in the fridge.
  3. Use a very hot crepe pan oiled with a piece of absorbent paper – you don’t want to fry the batter, so don’t add too much oil/butter/coconut oil.
  4. Adjust the batter with water – even in the best restaurant in Brittany, people adjust the batter with water to get a perfect consistency. It should look like melted ice cream, thick but easy to spread on the very hot pan.
  5. The first crepes is a test one! Any French people discard the first buckwheat crepes – sort of tradition. It is always an ugly one, either too thick – batter did not spread well because you did not add up enough water after it sits in the fridge, or the crepe is too white – the pan wasn’t hot enough, etc. The batter is not perfect for the first time, and that is ok.
  6. Making crepes is easy – making beautiful, evenly thick crepes is an art. It takes time and practice to learn how to quickly tilt the pan, grease, and warm the pan, but the good news is a buckwheat crepe always tastes good however bad it could look! My husband is French, and he makes the most delicious ugly crepes. That is what I love about crepes. Anyone can make a delicious crepe. It also takes skills to flip the crepes without using a spatula.
French Buckwheat Crepes are gluten free savory crepes made of 100% buckwheat flour, water, egg and salt. It is an easy and healthy 4 ingredients crepes recipe with moist center and crispy borders that French people love to eat for dinner stuffed with spinach and mushroom or ham and cheese.

Authentic Buckwheat Crepes Texture

A beautiful buckwheat crepe is moist, slightly chewy in the center, with some small holes all other the crepe.

The first side you cook on the pan has circle brown shapes, while the other side has little brown dots.

French Buckwheat Crepes are gluten free savory crepes made of 100% buckwheat flour, water, egg and salt. It is an easy and healthy 4 ingredients crepes recipe with moist center and crispy borders that French people love to eat for dinner stuffed with spinach and mushroom or ham and cheese.
French Buckwheat Crepes are gluten free savory crepes made of 100% buckwheat flour, water, egg and salt. It is an easy and healthy 4 ingredients crepes recipe with moist center and crispy borders that French people love to eat for dinner stuffed with spinach and mushroom or ham and cheese.

Serving Buckwheat Crepes

Buckwheat crepes are like regular crepes. They are used with savory fillings. It is not a wrap to eat with your hands.

French people eat them on a plate with a fork and a knife.

This is how French people eat buckwheat crepes:

  1. Butter the crepe pan and warm under medium eat
  2. Place the crepe on the crepe pan and garnish half of the crepes with layers of grated cheese, ham, cooked potatoes or vegetables, and more grated cheese.
  3. Close the crepes
  4. Cook again on both sides until golden and crispy!

Below I shared my vegan spinach mushroom crepes pictures made with coconut cream. Recipe coming soon on the blog!

French Buckwheat Crepes are gluten free savory crepes made of 100% buckwheat flour, water, egg and salt. It is an easy and healthy 4 ingredients crepes recipe with moist center and crispy borders that French people love to eat for dinner stuffed with spinach and mushroom or ham and cheese.

Watch the recipe video and make those French Buckwheat crepes now!

French Buckwheat Crepes are gluten free savory crepes made of 100% buckwheat flour. An easy, healthy 4 ingredients savory crepes recipe to stuff with ham and cheese or spinach and mushrooms. #crepes #buckwheat #glutenfree

Allergy Swaps

This recipe is already gluten-free, but you can also make it:

  • Vegan: Replace the egg in this recipe with a flaxseed egg. Simply combine 1 tablespoon of flaxseed meal with 3 tablespoons of water. Set aside for 15 minutes. Add the flaxseed egg to the batter as an egg. Use vegan cheese or no cheese at all in the filling.
  • Coconut Free: replace the coconut cream with regular cream or cashew cream. 

Storage Instructions

You can store unfilled cooked crepes for up to 3 days in the fridge in an airtight container or wrapped in plastic.

If you have already filled the crepes, you can keep them in the fridge overnight, but not more.

Reheat them in the crepe skillet for a few minutes.

Frequently Asked Questions

Is Buckwheat Gluten-Free?

Yes, buckwheat is a seed that is not related to wheat and contains no gluten at all. Therefore, buckwheat flour is 100% gluten-free.

How Does Buckwheat Taste?

Buckwheat has a toasty and nutty flavor that makes its flour more suitable for savory crepes than sweet crepes.

Can you use buckwheat flour for crepes?

Absolutely! Buckwheat crepes are traditionally used for savory crepes.

Are buckwheat crepes gluten-free?

Yes, buckwheat crepes are gluten-free, as long as the batter is not blended with all-purpose flour. My buckwheat crepe recipe is 100% gluten-free.

French Buckwheat Crepes are gluten free savory crepes made of 100% buckwheat flour. An easy, healthy 4 ingredients savory crepes recipe to stuff with ham and cheese or spinach and mushrooms. #crepes #buckwheat #glutenfree

French Buckwheat Crepes

French Buckwheat Crepes are gluten-free savory crepes made of 100% buckwheat flour. An easy, healthy 4-ingredient savory crepes recipe to stuff with ham and cheese or spinach and mushrooms. 
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Yield: 6 crepes
Serving Size: 1 crepe

Nutrition

Net Carbs 29.2g
Fat 15.2g
Protein 18.1g
Calories 334.7kcal
4.98 from 359 votes
Review Print

Ingredients

  • 2 ¼ cups Buckwheat Flour (300g)
  • 3 cups Water (750ml)
  • 1 Egg or flaxegg if vegan – see note
  • ½ teaspoon Salt (4g)

Optional

  • cup Water to adjust the batter consistency if needed

Spinach Mushrooms Filling

Instructions

Buckwheat Crepes

  • In a blender, add the buckwheat flour, water, egg, and salt. Blend for 30 seconds or until smooth. If you don't have a blender, use a large mixing bowl. Add buckwheat flour, egg, and salt, and beat in the water gradually until a smooth batter forms with no lumps.
  • Cover the batter and let it rest in the refrigerator for at least 2 hours or overnight.
  • After 2 hours – or the next day – check the consistency of your batter and thin it out until it has the consistency of melted ice cream. I usually add up to 1/3 cup water (except for the vegan recipe using flaxseed egg).
  • Heat a lightly oiled crepes pan over medium/high heat. I use a piece of absorbent with a 1/4 teaspoon of coconut oil (or butter) on it. Rub the paper on the pan to slightly grease the pan.
  • Make a first crepe to test your batter consistency. Pour or scoop about 1/3 cup of batter onto the pan, then tip and rotate the pan to spread the batter as thinly as possible. Keep in mind that an authentic French buckwheat crepe is thicker than a regular French crepe. And it doesn't spread as well. If it's difficult to spread, add a bit more water to the batter – up to 1/3 cup.  French people always discard their first crepe! 
  • Brown on both sides for about 1-2 minutes on each, store on a plate, and repeat until no more batter is left. 

Spinach Mushroom filling

  • In a pan, under medium heat, warm the olive oil then add the shallots. Stir for 1-2 minutes until fragrant.
  • Add the sliced button mushroom all at once, stir and cook for 5-8 minutes until fried on all sides until they begin to brown. 
  • Stir in the dried oregano, nutmeg, garlic, salt, and pepper if you like.
  •  Stir in the spinach. Cover with a lid and cook until just wilted – 1 or 2 minutes.
  • Uncover and stir in the canned coconut cream. Simmer 2-3 minutes.

How to eat French Buckwheat crepes the French way

  • Grease a hot crepe pan with coconut oil, butter, or vegetable oil
  • Place the crepes in the pan – the first side you cooked on the pan. Garnish half the crepe with grated cheese, spinach mushrooms filling with more cheese, and close the crepe. 
  • Cook 1-2 minutes on both sides until brown, crispy, and the cheese is melted. 
  • You can omit the cheese if you are vegan or use vegan dairy-free cheese.
Make it Vegan:  Replace the egg in this recipe with a flaxseed egg. Simply combine 1 tablespoon of flaxseed meal with 3 tablespoons of water. Set aside for 15 minutes. Add in the batter as an egg. We use vegan cheese or no cheese at all in the filling. 
The vegan recipe usually doesn’t need added water after the batter sits for 2 hours in the fridge, the consistency is spreading well, and the crepes hold perfectly together.
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Nutrition Facts
French Buckwheat Crepes
Amount Per Serving (1 crepe)
Calories 334.7 Calories from Fat 137
% Daily Value*
Fat 15.2g23%
Saturated Fat 5.7g36%
Trans Fat 0.1g
Polyunsaturated Fat 1.8g
Monounsaturated Fat 6.3g
Cholesterol 91.8mg31%
Sodium 408.6mg18%
Potassium 560.6mg16%
Carbohydrates 34.7g12%
Fiber 5.5g23%
Sugar 2.1g2%
Protein 18.1g36%
Net Carbs 29.2g
Vitamin A 2522.3IU50%
Vitamin B12 0.4µg7%
Vitamin C 7.2mg9%
Vitamin D 0.4µg3%
Calcium 112.4mg11%
Iron 3.4mg19%
Magnesium 150.3mg38%
Zinc 2.6mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.

I'm passionate about sharing easy, tasty recipes that are both delicious and healthy

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweetashoney. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweetashoney!

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    24 Thoughts On French Buckwheat Crepes (Spinach Mushroom Savory Galette)
  1. Hi! I’m trying out your recipe tonight and I wonder what brand of buckwheat flour do you use? Because my batter is more grayish brown than yours. I used Bob’s Red Mill, btw. Thank you!!

    • I live in New Zealand and I am buying a local brand which probably won’t help you. Some buckwheat flour are darker simply because the buckwheat groats are roasted before turning into a flour, mine is not. Both flour works the same in same amount, the color and flavors are slightly different. Enjoy the recipe.

  2. How many crepes does one batch make? Thank you for sharing! I will make these for upcoming vegan brunch with sisters.

  3. Good receipe BUT: i had to adjust this receipe: i found that 750 ml of water was far too much liquid! What worked for me was: 250 g of flour for 450-500ml of water, an egg and the salt. You can always add a bit more water afterwards. Crepes came out perfect like that. Thanks!

  4. I’m confused. The recipe easy to make. Don’t know if it is because of the type of buckwheat flour I used I used Arrowhead organic buckwheat flour it came out very dark darker than in your photos and also it never thickened up and I left the batter covered in the refrigerator overnight it had a stronger than what I thought should be flavor but it was still good

    • Buckwheat flour can be lighter in color depending on brands here is New Zealand its almost white. However it shouldn’t impact your consistency only if your flour is coarse which would explain why it doesn’t absorb liquid and thicken up. I will use a different flour brand next time.

  5. 5 stars
    Hi, just did this for dinner. It was delicious. I did not have spinach on hand so I used kale and double (ok, maybe triple the amount of cheese; we love cheese). I gotta say that my first crepe ended up in pieces, but all the other ones were great; I used a cast iron skillet. Thank you for this great recipe!

  6. Hi, I was so happy to find this recipe, but the batter was… really upsetting, I don’t understand what went wrong. I followed the steps, I used (probably) a dark buckwheat flour and flax egg. I couldn’t even form one crepe, after the 5th I gave it up, it was really not eatable. Do you have any tips? I really would love to make it work. Thanks

    • I am happy to help but I don’t really understand what was wrong with your batter. Was it too thick? too thin? When you say not eatable do you mean the flavor wa off or the crepes didn’t form? As a general advice, the batter must be slightly more liquid than pancake batter but liquid enough to spread quickly on the crepe pan. You can always adjust by adding a dash more liquid in the batter, either almond milk or water to get the batter liquid enough to spread fast and thin on the pan. Next, you must use a crepe pan, not a regular pan. Crepes intend to be very thin and required a thin pan to diffuse warm quickly all over the crepes and make it cook fast and crispy. I hope it helps. Take care, XOXO Carine

  7. Hello. I have a question. I only have dark buckwheat flour in my pantry and cannot find the light kind near me. Would dark kind work with this recipe?

  8. 5 stars
    I followed your crepe recipe using Bob’s Red Mill organic whole grain buckwheat flour. For the filling; mushrooms sautéed in olive oil with garlic and wilted spinach and topped with homemade cashew ricotta. Thanks for this delicious simple recipe!

    • It sounds amazing! Thanks so much for trying this recipe and the lovely feedback. Talk to you soon. XOXO Carine.

    • Yes sure, make sure you use non stick pan or it will stick to you pan. Or use a pancake griddle. Enjoy ! XOXO Carine.

    • Amazing! You are talented, I never thought about making my own buckwheat flour from the groats, so clever! Thanks for sharing. Enjoy the healthy recipes on the blog. XOXO Carine.

  9. 5 stars
    Hi Carine, I’m just wondering, do you not find the coconut cream too sweet for this savoury filling? Is there any other milk/cream I could use. Maybe cashew? These look so yummy! I want to make them!

    • Hello! Well, I am kinda coconut addict 🙂 So no, I think it taste amazing! But I undrestand what you mean and other great option could be cashew cream of course or a reamy cauliflower sauce ! Super yum in savory crepes! Thanks for following the blog and trying the recipes. Let me know f you make it with a different filling. It is always great to have more idea for my next crepe party ! XOXO Carine.

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