3-Ingredient Vegan Buckwheat Crepes / Galettes

Introduction

Over the years, I have enjoyed savory buckwheat crepes and I was curious about making them at home.

When I switched to a Whole-Food Plant-Based diet, I wondered whether there might be a way to incorporate buckwheat crepes in my rotation of grains.

Here and there, watching videos on buckwheat crepe making, reference was made to using just buckwheat flour and water but it took a while before I could find a reliable recipe to work with.

Too often, the recipes I found included other ingredients such as milk and eggs.

The more I researched, the more I realized that there was quite a bit of variation based on local traditions and family preferences.

Finally I did find a foundational plant-based batter recipe which I could use as my starting point.

This simple 3-ingredient buckwheat crepe recipe is based on the traditional method for making savory French crepes – often referred to as “galettes”.

I don’t claim to be a crepe expert by any means but hopefully the tips I have learned along the way will help you achieve some level of crepe making deliciousness.

Basic Ratios

The buckwheat crepe batter is made with 1 part flour to 2 parts water and 2% salt relative to the flour weight.

Water Ratio and Type

If you are an expert crepe maker and are aiming for an ultra thin crepe, you could add a little extra water to make the batter between 2 ¼ and 2 ½ parts water to 1 part flour by weight.

But if you prefer to play it safe like I do when trying out a new recipe, 2 parts water is a reliable starting point.

It is best to use filtered water or tap water that has been allow to stand overnight to allow the chlorine to evaporate.

Salt Ratio and Type

Salt adds flavor to the buckwheat batter but if you are salt free, you can reduce or omit the salt altogether.

The recipe I found on  crepier.com uses a 3% salt amount relative to the flour weight but the salt used is grey salt or sel de Guérande.

Grey salt has a higher moisture and mineral content then regular table salt which is why more is used.

I use Himalayan sea salt which is lower in moisture content and comparable to regular sea salt or table salt which is why this recipe calls for 2% salt ratio relative to flour weight.

Iodized salt is likely to give an off flavor to the batter so it is preferable to avoid it if possible.

Note that while this recipe is geared towards savory fillings, reducing the salt amount to 1% (relative to flour weight) and adding vanilla or some other sweet flavoring can easily transform it into a desert type of crepe.

Do keep in mind that buckwheat flour has a more pronounced flavor than wheat pastry flour, therefore when used in deserts, it is probably best paired with equally pronounced sweet fillings such as flavorful berries, roasted nuts or chocolate.

The Crepe Batter Starter

This recipe calls for a crepe batter starter, referred to as “pâton” in traditional French crepe recipes.

The difference between the starter and the final dough is simply the quantity of water.

For the starter, you will be using half the quantity of water called for in the recipe.

If you are a bread baker, this would be equivalent to making a starter at 100% hydration.

Then, whenever you are ready to make your crepes, you will add in the second half of water.

Based on my understanding of bread starters, the fermentation process is influenced by quantity of water and temperature.

In this crepe recipe, using half the final water quantity means the fermentation goes slower and is the likely reason it is possible to easily keep the starter for a week in the refrigerator.

Once the second half of water is added, the fermentation speeds up and you will notice a large quantity of bubbles in the batter – which is what you are aiming for.

Rest Time

The one key factor to consider is time – as it is normally recommended to let the initial thick batter starter rest for at least 48 hours in the refrigerator so that the starches become more digestible and for the crepes to brown well.

There is no doubt that multiple chemical reactions are occurring during this rest time.

A shorter rest time will lead to the crepes being grayer in appearance.

With a little extra planning, you will be rewarded with simply delicious crepes.

Often, the other ingredients that are added to the basic recipes are meant to speed up the fermenting process and give the crepe batter the flexibility and color it naturally gains with time.

According to a traditional master crepe maker, the thick batter starter can be kept in the refrigerator for up to a week.

While I could not find a definitive answer as to the complete science behind the fermentation process, I defer to the traditional way of resting the batter which is based on centuries of human experience.

Crepe Skillet Options

At home, you can make small to medium sized buckwheat crepes using any wide shallow skillet you have available, preferably non-stick.

If you already have a cast iron skillet for making tortillas, that is an excellent alternative and the one I have had the most success with so far.

Warning: If you have an induction cooktop, you will want to be careful not to go above medium heat particularly when using your cast iron skillet, as advised in this post on using an induction cooktop.

Large, professional buckwheat crepes are often made on a 16 inch round cast iron crepe maker referred to as a billig.

If you end up making crepes often, you may want to consider an electric crepe maker such as this one which is more reasonably priced or one that makes smaller sized crepes.

If you also enjoy making pizzas like I do, a very affordable option for you is this 14 inch cast iron pizza pan which can do double duty as a skillet.

Note that cast iron needs some seasoning to become non-stick so the pizza pan is likely to become easier to use over time.

Crepe Thickness

French crepes are typically lacy thin though the ones meant to be eaten as a main course will be somewhat thicker to better support the filling.

Keep in mind this recipe is highly adaptable and can be used as well for making small buckwheat blinis, medium sized buckwheat pancakes or Indian buckwheat dosas by varying the quantity of batter used and how thinly/thickly it is spread.

Spreading the Batter – or Not

If you are using a light weight skillet, you can pour the batter in the pan, tilt the pan at around a 20 degree angle and swirl the pan carefully as the batter spreads out to fill the entire flat surface of the pan.

If you choose not to spread the batter, then instead you will have a thin pancake.

You can also make multiple vegan blinis (small, thin buckwheat pancakes) at a time with the same batter recipe by simply using smaller quantities of batter for each blini.

If you are using a cast iron skillet or crepe maker, the crepe batter is thinly spread out over the crepe maker using a wooden crepe spreader and turned over with a wooden spatula.

Using the crepe spreader is an art form in itself and a good short video of the process can be found here.

Note that soaking the wooden crepe spreader in water during the crepe making process will reduce its tendency to stick to the batter.

Crispy or Not

Buckwheat crepes are notable because they can achieve a higher level of crispiness than regular wheat crepes.

Some people are very fond of this crunchy quality and rave about it as can be seen in this entertaining and educational crepe making video.

Others prefer a soft, pliable crepe.

There is no right or wrong way here – feel free to experiment and see what suits you best.

Oil or Non-Stick  

The buckwheat crepe is best cooked at medium to high heat.

An oil with a high smoke point such as canola or peanut oil is recommended.

If using cast iron, do keep in mind that very little oil is actually needed – just enough to create an ultra thin glossy layer over the pan.

Tip: Since very little oil is needed, what I have found works for me is using some of the residual oil found on top of my organic peanut butter jar. This way I don’t need to buy a large bottle of organic peanut oil which I am not likely to use up in years.

If you want to avoid using oil, then it is best to opt for a non-stick skillet or crepe maker.

Initial Test Crepe

Expert crepe makers sometimes suggest making a smaller test crepe when starting out.

The test crepe is intended to verify that pan is hot enough and batter will not stick.

If pan is not hot enough, this smaller crepe is easier to scrape off.

Crepe Color and Doneness

The crepe should have a lovely golden brown color.

If you intend to fill crepes at a later time, you can undercook your crepes slightly and stack them up in a covered plate to preserve their suppleness and moisture.

When you are ready to fill the crepe, warm them up in the skillet a few minutes to the degree of crispiness you desire.

Spread your already warm choice of filling in the center, fold over and plate.

Folds and Rolls

Larger crepes are folded over in various ways including the popular square shape.

Smaller home made crepes can simply be folded over once or spread with filling and rolled up.

There is no right or wrong way and feel free to go with whatever suits your taste or the needs of the recipe you are using the crepes with.

Where to Find Buckwheat Flour and Groats

This recipe was created using home milled buckwheat flour.

Store bought buckwheat flour will work as well and your local grocery or health food store is likely to sell some.

If you are looking to buy larger quantities of buckwheat groats or flour, a free PDF list of online vendors of whole grains (including buckwheat) can be found in this post.

If you are new to home milling, this post which includes a discussion on ways to mill grains may be of interest to you.

Conclusion

I don’t claim to be an expert crepe maker by any means but researching the art of of buckwheat crepe making has helped me to improve.

Along the way, my husband and I have enjoyed test tasting the many crepe trial versions.

Hopefully you will have as much fun perfecting this recipe for yourself as we have.

This buckwheat crepe recipe is part of a whole grain series which featured buckwheat as the (pseudo) grain of the month.

To learn more about the origins of buckwheat and its many culinary uses, please check out the post Cooking with Buckwheat 101.

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