• 200g buckwheat flour
  • 2 eggs
  • 1/2 liter water
  • A pinch of sea salt
  • Extra virgin olive oil (for the pan)


Mix 200g of buckwheat flour, 2 eggs, 1/2 liter of water, and a pinch of sea salt in a blender or food processor until smooth and lump-free. Heat a non-stick pan brushed with extra virgin olive oil, pour the batter, and cook on both sides until ready. Prepare the crepes and add the filling of your choice.

Buckwheat Crepes, also known as Breton Crepes, are delicious, gluten-free crepes traditional in France.  These crepes can be prepared in advance and stored in the refrigerator, allowing you to add your favorite fillings and use them as a source of carbohydrates for breakfast, lunch, or dinner.


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