Gluten Free, Vegan Buckwheat Crepes/Wraps

It has been a long time since I shared recipes here however this is a recipe I’ve been making for 8+ years (since starting my health journey) and they are amazing so I wanted to share. These are technically Crepes however I use them as wraps for tuna, eggs and more! They can be sweet or savory. They are gluten free, dairy free, egg free, vegan, sugar free and candida diet friendly. They are also antihistamine as buckwheat contains rutin!

Crepes Ingredients:

✅1 ½ cups organic buckwheat flour

✅1 ½ tsp baking powder

✅¼ tsp salt (optional, +¼ tsp as desired)

✅1 ½ cups water (plus 2–4 Tbsps more if needed)

✅You can add cinnamon and stevia to it if you’d like for sweet!


1. Add all ingredients to a large bowl and mix well. Set aside. If the buckwheat batter is like pancake batter, you’ll need more water. You want it thin and runny in order to make a thin crepe. Add 2–4 tablespoons at a time until the batter is a thin consistency.

2. Brush a stovetop pan or griddle lightly with some oil, use either a silicone brush or a paper towel and wipe up excess oil. Heat pan over medium heat.

3. Scoop approximately one ladle full of buckwheat batter into the heated pan. With a spatula, spread the batter to make a thin crepe (much thinner than pancake thickness). Try to get it as thin as possible without breaking it. It won’t be perfectly formed and that’s okay.

4. Cook on both sides until slightly golden (1–2 minutes each side). Repeat until batter is gone, transferring cooked crepes to a dish or baking sheet for assembling.

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