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04.04.2018 / By Sonia Raga / Published in BREAKFAST

gluten-free buckwheat crêpes topped with fruit and molasses


Breakfast will ALWAYS be my favourite meal of the day. I tend to wake up very hungry, no matter whether I get up at 5.30am (during week days) or at 9-10am (on the weekends).  And I always feel like breaking the fast with something sweet. That´s why porridge, mueslis, pancakes, crêpes and sometimes smoothies are my kind of breakfast, porridge being my most common and favourite one.

gluten-free buckwheat crêpes topped with fruit and molasses


But today we are having crêpes. I´ve been making  crêpes for years and this recipe is super versatile. You can add two tablespoons of hemp seeds or walnuts to the ingredients (before blending) to make it rich in omega 3. You can skip the cinammon and turn this into a savory recipe, filling the crêpes with sautée mushrooms, beans and salsa.  Or you can add some sugar and cacao nibs to the dough and then fill them up with strawberry jam for a treat on the weekend.  This gluten-free buckwheat crêpes are like a white canvas and it is up to you to create your own master piece 😋.


gluten-free buckwheat crêpes topped with fruit and molasses






Yield 9 crêpes

This gluten-free buckwheat crêpes are only three ingredients, very easy to make and super versatile. You can use them as a base for sweet or savory recipes.


  • 1 cup buckwheat
  • 1 and 1/2 cups soy milk (cold)
  • 1/4 tsp cinnamon


  1. Add all the ingredients into a blender and blend until smooth.
  2. Heat a non-stick pan over medium-high heat.
  3. Once hot, drop some batter on the griddle. Spread gently using a spoon or a spatula. Cook until bubbles begin to form on the top of the crêpes and the edges look dry. Flip and cook on the other side for about 1 more minute.
  4. Serve with your favourite toppings. I topped mine with mango, papaya, a couple of walnuts and a drizzle of both, molasses and maple syrup.


  • You can use this recipe for savory crêpes too, just skip the cinnamon and add a pinch of salt.
  • These crêpes are rich in vitamins B2, B3, B5, B6 and copper, magnesium, manganese, phosphorus, selenium and zinc.
  • Molasses syrup is rich in calcium, iron and other minerals so it is a great option if you want to add some sweetness to your crêpes.

Courses Breakfast

Cuisine low-fat, gluten-free, nut-free

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