How to make vegan buckwheat crepes: 2 ingredients, no eggs
These easy vegan buckwheat crepes are made with just 2 ingredients! Naturally gluten-free, egg-free, and perfect for sweet or savoury fillings — ideal for breakfast, lunch, or a light dinner.
One day, I woke up and thought, could I make buckwheat crepes with flour and water, but to add more lightness, I used sparkling water. These easy vegan buckwheat crepes are made with just 2 ingredients! Naturally gluten-free, egg-free, and perfect for sweet or savoury fillings — ideal for breakfast, lunch, or a light dinner.
Takes = 5 minutes prep
Makes = 6 x 24cm crepes
Ingredients
- Buckwheat flour (light) – 1 cup
- Sparkling water – 2 cups (more if too thick)
Method
- Heat your fry pan. The pan should be on medium to high heat. My portable induction hob is level P4, and on my induction stove top, about 6 or 7.
- Measure and mix flour and sparkling water until fairly smooth.
- Using a 1/2 cup measuring cup, scoop out the crepe batter and gently pour it into a pan. Cook the first side until you see bubbles appear and it's golden underneath, then flip and cook for about 1 minute on the other side. Repeat until all the batter is used. You can store the crepes in the fridge and reheat them for later. Or store them in the freezer, you may like to place a little baking paper between each crepe to make it easier to remove individually. Crepes are delicious, sweet or savoury.