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. 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

Recipe by The Bright Bird at