These soaked buckwheat crepes are made with soaked raw buckwheat, eggs, and whey (or water). No flour is necessary for this recipe! These crepes can even be made with no eggs at all. I’ll explain how.

My children love Russian crepes (“blinchiki”). Traditional crepes are made with all-purpose flour. While I usually use unbleached organic all-purpose flour for the Russian crepes, I wanted to find that perfect guilt-free recipe for gluten-free crepes. I had to experiment, but I finally found my recipe which quickly became one of my favorites.

This recipe needs one day ahead of planning because the buckwheat needs to be soaked for at least 8 hours or overnight. I soak my raw buckwheat for 24 hours.

Soaked Buckwheat Crepes recipe

This recipe makes about 18-20 crepes.

Ingredients

I-step (soaking process):

• 1 1/2 cups dry raw buckwheat
• 1/2 teaspoon Fermented Whey, Raw Kombucha, Lemon juice, or Apple cider vinegar
• Filtered water – 3-4 cups

II-step (making crepes):

• 3 cups Soaked Buckwheat
• 2 cups whey (or water)
• 1 teaspoon Sea salt
• 2 Tablespoons of Maple syrup
• 3 large Eggs
• 4 Tablespoons of Ghee or Butter (melted)
• Baking soda – 1 teaspoon
• Apple Cider Vinegar – 2 teaspoons

How to make soaked buckwheat crepes:

1. First, we need to soak our raw buckwheat. Place raw buckwheat in a bowl. Pour about 3-4 cups of filtered water. Add 1/2 teaspoon of whey, lemon juice, or apple cider vinegar. Cover the lid. Let soak overnight or for up to 36 hours at room temperature.
2. Rinse the soaked buckwheat several times until it’s not slippery anymore.
3. Place the rinsed buckwheat in a blender cup. 1 1/2 cups of dry buckwheat will make about 3 cups of soaked buckwheat.
4. Add whey, eggs, salt, and maple syrup into the blender cup. Blend until smooth.
5. Mix baking soda and apple cider vinegar (or lemon juice) inside a big spoon or a small bowl. After they react and bubble up, add the mixture to the blender cup. Blend for a few seconds
6. Add melted butter. Blend for several more seconds until the butter mixes in.
7. Preheat your skillet(s).  Oil them. Adjust the temperature to medium-low. Pour some of the liquid batter into the skillet and spread on the bottom till it forms a circle. After about a minute, flip the circle (crepe) and cook the other side for several more seconds. You do not have to oil the skillet each time, only one time, in the beginning, is enough.
8. You may want to increase the heat if the sides don’t cook fast enough or reduce it if the crepes start to burn.

Soaked Buckwheat Pancakes with No Eggs

I have nothing against eggs. I love eggs! Sometimes we run out of them, so it’s good to have eggless recipes just in case. Also, some people might be allergic to eggs. Anyway, here is the eggless version of the crepes. They taste fantastic! However, it was hard to flip them in my cast-iron skillet. They would rip. Not sure if a different skillet could make a difference. Other ladies tried this recipe, and they had no problem with ripping and flipping. So, worth a try since they taste so good.

This recipe makes about 9-10 crepes.

I-step (soaking process):

• 2/3 cup dry raw buckwheat
• 1/4 teaspoon Fermented Whey, Raw Kombucha, Lemon juice, or Apple cider vinegar
• Filtered water – 2-3 cups

II-step (making crepes):

• 1 1/2 cups Soaked Buckwheat
• 180 ml water
• 1/4 teaspoon Sea salt
• 1 Tablespoon of Maple syrup
• 1 Tablespoon of Ghee or Coconut oil (melted)
• Baking soda – 1/4 teaspoon
• Apple Cider Vinegar or Lemon juice – 1 Tablespoon

How to make soaked buckwheat crepes with no eggs:

Follow the instructions in the first recipe.