Gluten Free/ Vegan Buckwheat Crepes with Gingered Pears

by Brittany on January 16, 2011

Posted January 16, 2011 by Brittany
Gluten/Dairy/Soy/Egg/Rice/Corn/Grain Free and Vegan! Super healthy crepes to start your day off just the right way!

  • Prep Time :
    10 min
  • Cook Time :
    15 min
  • Ready Time :
    25 min



  • 3/4 cup Buckwheat Flour
  • 1/4 Cup Arrowroot Flour
  • 1/3 Cup Raw Agave Nectar (Or other sugar of your choice)
  • 1 TBS Flax Meal
  • 1 Tsp Xanthan Gum (Or Guar Gum is you need to avoid Corn)
  • 1/2 teaspoon Salt
  • 1 teaspoon Vanilla Extract (optional)
  • 1 3/4 cups Dairy Free Milk (I used Unsweetened Almond Milk)


  • 6 Medium Ripe Pears Sliced (Removing the skins is optional- I left mine intact)
  • 1 Inch Fresh Minced Ginger
  • 3 tablespoons Raw Agave Nectar (Or other natural Sugar)
  • 1 tablespoon Lemon juice


This recipe has participated in this weeks  Slightly Indulgent Tuesday event.

This is an incredibly Healthy Breafast- that I just had too much fun making this morning for my husband and I. I find it absolutley enchanting that Crepes CAN be made without eggs. I exchanged the egg for Flax Meal.. How much healthier can you get?

The Filling in interchangeable of course. I just happened to have  ripe pears available to me this morining- so thats what I went with.  The one VERY important thing you must know here though is that you are going to want to use a really nice non-stick cooking surface for these little crepes- otherwise you will not have crepes- you will just have broken remains.  The other thing very important here- is that you have to be  a little bit patient and let them cook longer before going to flip them. When you make crepes with Eggs- it binds the flours together at a quicker pace. I ruined the first 3 crepes I made from the batch this morning due to my impatience. Cook them over a nice medium heat and allow a good minute before you make the first initial flip. Your patience will pay off!

  1. In a Mixing Bowl Combine all of the Crepe Ingredients and Whisk together well.
  2. Slightly Oil a Non Stick skillet and turn to medium Heat. Allow it to heat it just slightly. Pour 1/4- 1/2 Cup of Crepe Batter into the pan and swirl the pan around so that the batter spreads evenly and thinly across the pan into a circle. Cook the crepe for a minute or longer and then gently flip to cook the other side. (The other side will not take as long to cook!) Make all of the Crepes this way- cover and keep warm.
  3. Make the Filling: Wash and Slice all of your pairs (size of slices is up to you) Place Cut Pears Into a Sauce Pan with the Minced Ginger, Agave and Lemon Juice. Cook over medium heat for roughly 5 minutes until the pears are nice and soft. Remove from Heat.
  4. Fill Each Crepe with a the Pear Mixture and roll.

I served my Crepes with a Dollop of Non-Dairy Vanilla Coconut Yogurt. You could also add the Yogurt to the pears and make it part of the filling.  Try this same recipe using apples instead!

{ 8 comments… read them below or add one }

Erin January 16, 2011 at 3:08 pm

I will have to try my hand again at creperie! I've always been intimidated by them before, but these look too divine!


Christine January 19, 2011 at 12:19 am

I love how these are egg free and they don't look like rubber! I have definitely bookmarked this as it looks SO good!


Brittany January 19, 2011 at 12:36 am

I was pleased with them! I thought an egg free recipe would be much harder to figure out :)

They biggest key with these is being patient and letting them cook thoroughly before flipping them. If you are patient- I think they taste just the same as any egg crepe I have had before.


Stephanie January 3, 2012 at 6:46 pm

I have had buckwheat crepes (egg version) with peanut butter and brought them to work for a snack. Can't wait to try them egg free.


Sierra March 17, 2012 at 5:35 pm

Is buckwheat the only flour that would work with this recipe?


Brittany March 18, 2012 at 1:37 am

It's honestly the only flour I tried- so you may have to experiment some.


Sylvia March 29, 2012 at 1:26 am

I was really excited about this recipe I tried twice and it didn't work I couldn't flip the creeps over. I used guar gum.


Brittany March 29, 2012 at 3:34 pm

hmm.. Did you use a nonstick skillet?


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