Go Back
+ servings
Buckwheat Sourdough Crepes

Buckwheat Sourdough Crepes

A delicious gluten-free crepe! So simple to make and with the added nutrition of buckwheat sourdough.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 6


  • 1 cup buckwheat sourdough starter
  • 4 pastured eggs
  • 1/2 cup grass-fed milk
  • 1 T grass-fed gelatin
  • 1 t vanilla
  • 1/4 teaspoon fine sea salt


  • Put milk in a heat proof glass bowl or a sauce pan and sprinkle gelatin over the top. Allow gelatin to bloom for a few minutes and then warm the mixture up. I use a pyrex in my toaster oven (350 for 5-8 minutes), but you can warm it on the stove as well. You want the gelatin to fully dissolve.
  • Melt 2 T grass-fed butter. I do this in my toaster oven as well. I do it at the same time as a milk but in a separate heat-proof cup. About 3 minutes if softened, and 5 minutes if cold.
  • In another bowl, combine the starter, eggs, vanilla, and salt.
  • Heat a crepe pan or skillet over medium heat (I don't use my power burner for this. I use the next largest burner).
  • Add a small amount of butter to grease the pan if you are not using a seasoned crepe pan.
  • Ladle out about 2 - 3 ounces on to the center of the pan, pick up the pan and tilt and turn it so that batter spreads in a circular motion.
  • Cook for about 1-2 minutes. The edges will come away from the pan slightly when it is ready to flip.
  • Flip and cook for one minute.
  • Move to a plate and repeat with remaining batter. Give the batter a good stir with the ladle each time before scooping as GF flours tend to separate from liquid. If you are not using a seasoned crepe pan, you will need to add a small amount of butter each time so that your crepes don't stick.
  • Top crepes with berries, berry sauce, whipped cream, maple butter, or butter and syrup.


You can also eliminate the vanilla and use these as sandwich wraps!
Tried this recipe?Let us know how it was!