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Buckwheat Corn Crepes

Gluten-Free Buckwheat Corn Crepes are earthy, slightly nutty tasting and a nutritious alternative to crepes made with refined flours. Serve warm with berry jam or enjoy with your favorite delicious crepe fillings.


Total time




  • 2/3 cups flour (buckwheat)
  • 1/3 cup cornmeal (corn flour)
  • 3 eggs
  • 1/4 teaspoon sea salt
  • 1 tablespoon honey (or sugar)
  • 2 tablespoons vegetable oil (extra virgin oil recommended)
  • 1 teaspoon vanilla extract (optional)
  • 1 teaspoon soy lecithin (optional -added to help avoid sticking to the)
  •   griddle
  • 1 1/4 cup milk


  1. Mix solids in adequate size mixing bowl
  2. Make a deep depression in solid mixture to accommodate eggs.
  3. Break the 3 eggs into the depression and beat with a fork
  4. Add lecithin, oil and honey (if using honey instead of sugar) to the eggs
  5. Beat each in turn into the eggs with the fork Add vanilla (if using it)
  6. Dilute the mixture with milk beating and stirring with fork as the milk is gently added.
  7. As batter thins, replace fork with large spoon to ladle batter onto medium hot griddle.
  8. Re-stir batter each time before ladling onto griddle.