Maple Buckwheat Crepes

Maple buckwheat crepes with bananas and butter.

Buckwheat is such an interesting and nutritious ingredient. Did you know it's packed with iron? In my books, it's a super food.

When I was little, my grand mother often made us buckwheat crepes. As children, we didn't really care for them so she would drown them in maple syrup. Growing up, I developed a finer taste in things, and so buckwheat has become on of my flours of choice.

You make the buckwheat crepes, add a bit of salty butter, a drizzle of maple syrup, and you've got yourself a little party in your mouth. Maple syrup is just so out-of-this world delicious that I want to spread it over everything I eat. Oh wait, I already do. That's a fact.

Oh, and this crepe recipe is egg free! So if you need to make some for a person with allergies, this is a perfect choice. :)

Do you like maple syrup or are you more of a honey person?



2 cups of buckwheat flour
2 cups of milk
1/2 cup of Oil (I use canola)

This recipe makes about 12 small sized crepes or 6 big ones.

Buckwheat crepe ingredients.


1. I use the my Kitchen Aid blender to mix everything together. I just dump all the ingredients in and blend. I find the mix easy to pour into the pan that way.

2. Before I start making the crepes, I make sure the pan is already hot (heat on medium). I don't know why but when I pour the mix into the pan as it's heating up, my first crepe always ends up sticking to the pan. Annoying. Trust me.

Maple buckwheat crepe toppings.
Maple buckwheat crepes with bananas.