Recipe

Buckwheat Crêpes With Lemon Herb Mushrooms

Rustic, naturally gluten free crêpes with crisp edges and a bright, buttery mushroom filling.

By Matt Campbell

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4.8

A stack of rustic buckwheat crêpes on a plate with sautéed mushrooms and herbs spooned over the top, set on a warm kitchen table with soft natural light

Buckwheat has this magical ability to taste both cozy and sharp at the same time. Cozy like a warm bowl of something you could eat in sweatpants, sharp like that nutty, toasty edge that makes you take another bite just to confirm you actually tasted what you tasted.

These buckwheat crêpes are my go-to move when I want dinner to feel a little fancy, without committing to a sink full of pans or a recipe that reads like a novel. The batter is forgiving. The crêpes cook fast. And the filling is basically a love letter to mushrooms: browned until deeply flavorful, finished with butter, lemon, and herbs, then tucked into a crêpe like it belongs there.

One note before we cook: buckwheat is not wheat. It is a pseudocereal, naturally gluten free, and it brings its own personality. If you have only ever had buckwheat in pancakes, prepare for the crêpe version to feel even more elegant and even more snackable.

Buckwheat flour, eggs, milk, salt, and melted butter measured out on a light stone kitchen counter with a mixing bowl and whisk ready to go

Why It Works

Deep flavor fast: Buckwheat flour brings nuttiness and a gentle earthy note, so the crêpes taste interesting even with a simple filling.
Crisp edges, tender center: A hot pan plus a little butter gives you lacy edges without drying the crêpes out.
Flexible batter: Resting the batter helps it hydrate and smooth out. If it thickens in the fridge, you just thin it with a splash of water or milk.
Big payoff, low effort: The mushrooms cook in one skillet, and the crêpes cook one by one while the filling rests.

Pairs Well With

Storage Tips

Store crêpes: Let crêpes cool completely, then stack with parchment between them. Refrigerate in an airtight container for up to 3 days, or freeze up to 2 months.

Store filling: Refrigerate the mushroom filling in a sealed container for up to 4 days.

Reheat: Warm mushrooms in a skillet over medium heat with a splash of water or broth to loosen. Reheat crêpes in a dry nonstick skillet for 20 to 30 seconds per side, or microwave covered with a damp paper towel for 15 to 25 seconds.

Make-ahead tip: You can make the batter up to 24 hours ahead. Whisk well after chilling, then thin with a splash of water or milk if it has thickened.

Common Questions

Is buckwheat gluten free?

Yes, buckwheat is naturally gluten free. It is a pseudocereal (a seed from a flowering plant), not a type of wheat. That said, cross-contamination can happen during processing, so choose buckwheat flour labeled gluten free if you need it.

Do buckwheat crêpes taste bitter?

They can if the flour is very dark or old, or if the batter is under-seasoned. Fresh flour, a good pinch of salt, and a little butter in the batter keep the flavor nutty, not bitter.

Why rest crêpe batter?

Resting helps the flour fully hydrate and relaxes the batter so it spreads thinly and cooks evenly. You get smoother crêpes with fewer ragged tears.

My batter feels thick. What should I do?

Add water or milk 1 tablespoon at a time until it pours like heavy cream. Buckwheat thickens as it sits, especially after refrigeration. Most batches need 2 to 4 tablespoons extra liquid, and you can use up to 1/4 cup if needed.

What pan is best for crêpes?

A nonstick skillet (8 to 10 inches) is the easiest. Cast iron can work, but you need a very smooth surface and confident heat control.

Can I make these dairy free?

Yes. Use unsweetened oat milk or almond milk in the batter, and swap the butter for olive oil or a dairy free butter in both the batter and the mushrooms.

Why are my crêpes sticking or tearing?

Usually it is one of three things: the pan is not hot enough, the pan needs a little more fat, or the batter is too thick. Let the pan preheat a minute longer, swipe with butter, and thin the batter with a splash of water or milk until it flows easily when you swirl.

Mushrooms browning in a skillet with butter and herbs, steam rising in warm kitchen light

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Blender or mixing bowl and whisk
Fine mesh sieve (optional, for extra-smooth batter)
8 to 10-inch nonstick skillet or crêpe pan
Rubber spatula or thin turner
12-inch skillet for mushrooms
Measuring cups and spoons
Zester or microplane and a citrus juicer (helpful)

I got into buckwheat because I love ingredients that taste like they have a point of view. Buckwheat is not here to be neutral. It is nutty, toasty, a little rustic, and honestly kind of dramatic in the best way.

The first time I made buckwheat crêpes, I tore the first one, panicked for half a second, then remembered the most important rule in home cooking: the first one is the sacrifice to the pan gods. After that, everything clicked. Now I make these when I want a dinner that feels like I tried harder than I actually did, which is my favorite genre of cooking.