Gluten-Free Buckwheat Crepes (Vegan & Wheat-Free, No Eggs or Dairy)

Looking for a gluten-free crêpe recipe that’s also vegan, egg-free, and dairy-free? These soft and flexible buckwheat crepes are made with just 3 ingredients: light buckwheat flour, soy milk, and a little coconut oil. They’re simple, healthy, and perfect for anyone with wheat or lactose intolerance—and yes, they taste amazing!

After many months of experimenting, I’ve finally perfected my no-egg buckwheat crêpes. This is the recipe I turn to when I want a quick, satisfying breakfast or light dinner—especially when I don’t have any eggs in the house. These vegan buckwheat crepes are also ideal for meal prepping or wrapping your favourite savoury or sweet fillings.

Why Use Buckwheat Flour?

Despite its name, buckwheat is not wheat—it’s a gluten-free pseudo-grain. Buckwheat flour has a slightly nutty, earthy taste and is packed with fibre, protein, and nutrients. It’s also naturally gluten-free, making it a great choice for those with celiac disease or gluten intolerance.

Dark buckwheat flour vs light buckwheat flour? What's the difference?

Light vs Dark Buckwheat Flour – What’s the Difference?

Light buckwheat flour is made from hulled buckwheat (also called white buckwheat groats), giving it a milder taste and smoother texture. Dark buckwheat flour is made from unhulled buckwheat, which has a stronger, earthier flavour and a gritty texture some people find overpowering in delicate recipes like crêpes.

I normally buy light buckwheat flour from supermarkets in Sweden, the UK, or Australia. Recently, I picked up a dark version from an oriental store and didn’t love it—my bread turned out dense, and my crêpes had an odd taste and texture. I even tried adding starch (like potato or cornflour) to lighten the batter, but it wasn’t quite right. So, if you’re after soft and flexible crêpes, I highly recommend sticking with light buckwheat flour.

Why Add Oil to Egg-Free Buckwheat Crêpes?

Cooking with buckwheat flour and no eggs can be tricky. I tested this recipe many times using only soy milk—without oil—and the crêpes kept breaking and turned out dry. They weren’t enjoyable to eat.

Buckwheat flour, like many gluten-free flours, absorbs a lot of liquid. Without the fat and binding power of eggs, you need to add a little oil to keep the texture soft and flexible. I found that just a teaspoon of coconut oil made a huge difference.

If you're not strictly vegan, you could try using melted butter or even adding an egg for extra richness. However, I prefer keeping this recipe simple and egg-free—not only for myself when I run out of eggs, but also for many of my followers who avoid eggs for dietary reasons.

Takes = 15 minutes
Makes = 8-10 large crepes

Ingredients

• Light Buckwheat flour, or ground from groats – 150g / about 1 cup
• Soya milk or your choice, warm – 460g about 2 cups* + extra if needed
• Melted coconut oil or similar – 1 teaspoon

*you may need a little extra milk when using buckwheat flour and rest for 10 minutes

Method

1. Melted coconut oil if needed for 20 seconds in the microwave and warm the milk for about 30 seconds.
2. Combine flour, oil and warm milk. I discovered that if I grab the milk straight from the fridge and warm it slightly in the microwave this blends better with the flour. Rest the batter for about 10 minutes while your fry pan is heating up. Making crepes with a non-stick pan is the best way and the pan should be a consistent medium to high heat.
3. Pour 1/2 cup into your fry pan/crepe pan and swivel the pan around to thin out the crepe. Cook the first side until golden and the sides start to curl up, this will take a few minutes. Then flip and cook the second side for about 30 seconds remove and keep warm under a cloth. Store in the fridge for a few days. They should also freeze okay. I usually make them fresh when we eat them. You can reheat from cold the next day in your fry pan. Serve savoury or sweet.

Sue Maree P Tips

• Coconut Oil: you could use olive oil or another neutral oil.
• Coconut milk – I have made this recipe using coconut milk powder and warm water with great success when I didn't have any soya milk in the fridge.
• Water and no milk – you could replace the milk with water but I found the taste and texture a little rubbery.
• Black or dark buckwheat flour – I tried making these with a batch of dark or black buckwheat flour but I disliked the taste and texture. If you can buy the lighter version I would recommend that. If not add a little other flour like cornflour, potato start or tapioca flour to lighten the blend.
• Extras – you can add in sugar, cinnamon or salt if you prefer