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French Buckwheat Crepes – Spinach Mushroom Savory Galette

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4.88 from 262 votes
Carine Claudepierre -
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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 ingredients 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

French Buckwheat Crepes – Gluten-Free Savory Crepes

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 recipes – 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.

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

  • Buckwheat 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.
  • A crepe pan or French crepe maker – a very, very hot crepe pan ! that the trick to make a good crepe to me

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.

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Tips to make the BEST Buckwheat Galettes

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.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.
  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, how to grease, warm the pan, but the good news is a crepe always taste 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.

How authentic buckwheat French crepes look like?

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

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.

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

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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 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.

How to eat French buckwheat crepes

It is a crepe to stuff with savory filling either it is tasteless! It is NOT a wrap to eat with your hands. We 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, 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

Recipe Card

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

30.3gNet Carbs
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 Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins

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Author: Carine Claudepierre
6 crepes
4.88 from 262 votes
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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

  • 2 tablespoons Extra Virgin Olive Oil
  • 1 chopped shallot or brown onion
  • 10 oz white mushrooms washed, feet trimmed, finely sliced
  • 1 tablespoon Dried oregano
  • ¼ teaspoon Ground nutmeg
  • 1 Garlic Clove crushed
  • ¼ teaspoon salt
  • 1 pinch Ground Pepper optionnal
  • 5 oz Baby spinach
  • cup Coconut Cream
  • ¼ cup Grated Cheese
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Instructions

Buckwheat Crepes

  • In a blender, add the buckwheat flour, water, egg, salt. Blend for 30 seconds or until smooth. If you don't have a blender, use a large mixing bowl. Add buckwheat flour, egg, 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 in the batter - up to 1/3 cup.  French people always discard their first crepe! 
  • Brown on both sides 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 - first side you cooked on the pan. Garnish half the crepe with grated cheese, spinach mushrooms filling more cheese, and close the crepe. 
  • Cook 1-2 minutes on both sides until brown, crispy, and cheese is melted. 
  • You can omit the cheese if you are vegan or use vegan dairy-free cheese.
6 crepes
Make it Vegan:  My husband has been vegan since May 2017, we 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 178 Calories from Fat 20
% Daily Value*
Fat 2.2g3%
Carbohydrates 35.3g12%
Fiber 5g21%
Sugar 1.3g1%
Protein 7.2g14%
Net Carbs 30.3g
* Percent Daily Values are based on a 2000 calorie diet.
French Buckwheat Crepes with Spinach Mushroom filling, 100% gluten free savory crepes made of buckwheat flour. An easy, healthy 4 ingredients savory crepes recipe to stuff with ham and cheese or spinach and mushrooms. #crepes #buckwheat #glutenfree

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    22 thoughts on French Buckwheat Crepes – Spinach Mushroom Savory Galette
  1. How many crepes does one batch make? Thank you for sharing! I will make these for upcoming vegan brunch with sisters.

  2. 3 stars
    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!

  3. 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.

  4. 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!

  5. 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

  6. 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?

  7. 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.

  8. 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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The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sugar alcohols from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sugar alcohols are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.

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