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Buckwheat and cornmeal crepes from Luce's Gluten-Free Artisan Bread

Luce's Gluten-Free Artisan Bread
Luce's Gluten-Free Artisan Bread
Charles Luce

It seems Charles Luce, owner of Luce's Gluten-Free Bread, is always in the kitchen creating and baking inventive breads. Charles has a way of making a difficult recipe look easy and incredibly appealing. Something about his buckwheat and cornmeal crepes just called out to me and put me in the sharing mood.

For Charles and his wife Leslie, these crepes are delicate, flavorful treats that are perfect for a light and fast dessert. For me, they are the best sandwich wrap for egg salad, chicken salad, or hummus and veggies. However they are used, a crepe is the perfect vehicle for transporting your favorite foods to your tummy.

Here is Charles' recipe for buckwheat and cornmeal crepes:

  • Yield: six, five inch crepes
  • Prep time: about five minutes
  • Cooking time: about 15 minutes

This recipe can be easily doubled without changing preparation time, but the cooking time will increase slightly.


  • 1 large egg
  • 3 TBS + 1 tsp buttermilk
  • 1 TBS Luce's Gluten-Free Artisan Bread unbolted, organic buckwheat flour
  • 2 TBS corn meal (any kind, but preferably blue)
  • 3/4 tsp ground cinnamon
  • 1/8 tsp baking soda
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • 1 TBS sugar
  • 1 TBS (+/-) butter to grease griddle

You will also need:

  • 1 medium and 1 small bowl
  • Whisk
  • Heavy griddle or crepe pan
  • Heat-proof brush or a fork
  • 1/8 cup gravy ladle
  • Spatula


  1. In the medium bowl, whisk together buckwheat flour, corn meal, salt, cinnamon, baking powder, baking soda, and sugar.
  2. Break egg into small bowl. Add buttermilk. Stir well, and then incorporate into flour mixture. Whisk to blend into a smooth, thin batter.
  3. Heat griddle or crepe pan to medium-high. Use brush or fork to spread a thin layer of butter across pan. Pour a ladle of batter into center of griddle, then immediately lift griddle, turning and tilting to spread batter across surface into a very thin layer about five to six inches in diameter.
  4. Cook crepe until the bubbles that appear become fixed, and edges are dry. Use a spatula to flip. Cook second side until flecked with dark tan. Remove to plate.

*A note: This recipe makes very delicate crepes. Resist the temptation to make them large as they will be extremely difficult to flip.

If this recipe tickles your fancy, please consider sharing a photo!

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