Spinach Buckwheat Crepes

Spinach Buckwheat Crepes are a savory, nutrient-packed, gluten-free breakfast idea that is incredibly easy to make and can also be enjoyed at any mealtime!

Why Spinach Buckwheat Crepes?

  • Gluten-Free: Buckwheat is naturally gluten-free and imparts a delightful nutty taste to the crepes!
  • Nutrient Powerhouse: Spinach contributes to the nutritional profile by providing essential vitamins A and C, iron, and fiber. Kickstart your day with a dose of these vital nutrients.
  • Versatile Fillings: Customize your crepes with various fillings to suit your taste; the possibilities are endless. Here are just a few filling ideas:
    • Gruyere, ham, and pear
    • Eggs and smoked gouda
    • Sausage and cheddar
    • Hummus and tomatoes
    • Tzatziki and feta
    • Turkey and pesto
    • Smoked salmon and cream cheese
  • Simple and Quick: This recipe is not only healthy but also quick and easy to make. They can be prepared in advance, frozen, and left in the fridge to defrost the night before, making them perfect for busy mornings! To make fewer crepes, you can halve the batter, keeping 2 eggs in the recipe.

Spinach Buckwheat Crepes Variations

  • Herbs: If you’re looking to do either a savory or sweet filling, omitting the herbs creates a neutral-tasting crepe. This versatility allows for diverse fillings, such as peanut butter and bananas or yogurt and berries, as the spinach leaves no noticeable taste.
  • Dairy-Free: Achieve a dairy-free version by effortlessly substituting any unsweetened, unflavored dairy-free milk.
  • Egg-Free: While I haven’t personally tested it, flax eggs could potentially serve as a substitute for regular eggs.
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Spinach Buckwheat Crepes


Units Scale
  • 2 cups spinach
  • 1 cup fresh leafy herbs – parsley, basil, cilantro, mint or a mix
  • 1 cup milk
  • 1/2 cup water
  • 3 large eggs
  • 2 tablespoons olive oil
  • 1 cup buckwheat flour
  • 1 teaspoon salt
  • 1/2 teaspoon fresh cracked pepper


  1. In a blender, combine all the crepe ingredients and blend until smooth. Let the batter rest on the counter for about 20 minutes. After resting, swirl the batter in the blender to ensure even distribution.
  2. Preheat a nonstick pan over medium-low heat for a little over a minute before lightly greasing. Pour a few tablespoons of the batter and swirl the pan to create a thin circle. Cook for 3-4 minutes or until golden brown before flipping. Cook for another 2-3 minutes on the other side and repeat until all the batter is used. Remember to swirl the batter in the blender before pouring to ensure even distribution.
  3. Fill the crepes with just about anything and enjoy!

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