Buckwheat Blossom Crepes

  • Author: Jeanette
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 12 crepes 1x


These crepes are a nutty version of your old favorite. Buckwheat flour and orange blossom water give them a little bit of an edge that is sure to please!



  • 1 1/2 c buckwheat flour (gluten free)
  • 3 eggs
  • 1/4 c olive oil
  • 3/4 c almond milk
  • 1 c water
  • 1/4 tsp himalayan pink salt
  • 1/2 tbsp orange blossom water (add more if flavor is pleasant)
  • 24 tbsp homemade nutella (2 tbsp per crepe)
  • 6 bananas (1/2 banana per crepe)
  • vegan butter (for cooking)


  1. Combine eggs, olive oil, almond milk, water, and orange blossom water in a medium bowl.
  2. Add buckwheat flour and himalayan pink salt to bowl and mix together.
  3. Pour a thin layer of the crepe mix on a buttered 10″ skillet on medium heat.
  4. This is where it gets tricky. Cook until the batter dries on the side that’s down and flip that bad boy over with a silicone flat spatula or a stainless steel one will work too.
  5. Repeat until all of batter is used. Should be about 12 crepes total.
  6. Evenly spread two tablespoons of nutella on each crepe along with 1/2 of a banana sliced in small pieces.


Use organic ingredients whenever possible.

  • Category: Appetizer, Breakfast, Snack
  • Cuisine: French