Name: Buckwheat wraps (crepes)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 cup buckwheat flour; 1 tbsp ground flax seeds; 1/4 tsp baking soda; pinch salt; 1 1/2 cup water

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These buckwheat wraps are a staple I grew up eating on a regular basis. They are so simple and easy to prepare: you only need 3 ingredients to make them! And both sweet and savory fillings pair perfectly with their delicious nutty flavor.

I grew up in Quebec where we would eat buckwheat crepes often, or “galette de sarrasin” as we would call them. A sweet version was more the usual, normally generously drizzled with dark molasses and eaten with a fork, just like a pancake or a crepe.

But these galettes de sarrasin are so amazing used as a wrap! They are sturdy enough to hold the filling of your choice and are super healthy, thanks to the nutrient packed raw buckwheat. I also love how easy they are to make: a quick stir of a few simple ingredients, then cooked in a pan for less than 5 minutes!

On a beige plate, there is a crepe filled with a vegan lemon ricotta and roasted asparagus and onion. On the plate beside the wrap, there is a lemon wedge and a fork.

And once you learned how to make them, then the sky is the limit! I mean, how versatile and convenient is a recipe that you can use either as a sweet breakfast or a savory dinner and done within minutes? They are so delicious and unique with their hearty and slight nutty flavor and their hole-filled texture is so beautiful!

How to make these buckwheat wraps

The recipe is very simple: no need for any dairy or eggs to make them hold well (although you might see lots of buckwheat crepe or wrap recipes containing some).

Mix the buckwheat flour, ground flax seeds, baking powder and salt together.
Then add some water and whisk well.
Using about 1/2 cup at the time, pour the batter in a pan and cook for a few minutes on each side.

In a large white bowl, you can see buckwheat flour, ground flax seeds, baking soda and salt. There is a whisk in the bowl.

There are a few buckwheat wraps piled on a beige plate.

Notes on how to make the wraps

After mixing the dry ingredients with the water, the texture will be slightly slimy. This is normal!
Keeping the pan on medium heat, you will cook the wraps for about 1-2 minutes on each sides. Just swirl the batter around by tilting the pan in circles to spread it as much as you can.

These crepes are cooking fast, so stay beside the pan! It will also create lots of small holes while cooking, which is what you are looking for.
You will need buckwheat flour instead of regular flour. I use the store bought kind, but you can also make your own by grinding raw buckwheat groats until the mixture is very very fine (flour texture).
Be careful to choose the right buckwheat! Do not choose kasha, which is buckwheat groats that have been roasted first. The taste is quite different and much more fragrant, which would not work well in making these wraps.
Lots of buckwheat crepe recipes use a mix of white flour and buckwheat flour. I prefer using 100% buckwheat flour for its unique flavor and health benefit.

On a beige plate, there is a buckwheat wraps filled with a vegan lemon ricotta and roasted asparagus and onion. The wrap is still open and being built.

How to eat these buckwheat wraps

You can really filled these wraps with anything you would like! But here are my favorites:

Fill it with a vegan ricotta (add some fresh dill to it!), roasted asparagus and lemon wedges (as shown in the pictures).
Stuff it with cucumber, kalamata olives, red pepper and a quick vegan tzatziki sauce for a greek version.
Crunchy romaine lettuce and tofu spread would be amazing combined with the buckwheat flavor.
Or make it sweet with a raw cherry marmalade and whipped cream!

I hope you like these buckwheat wraps as much as we do! If you try them, please leave a comment below and rate the recipe to let me know how they were.

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On a beige plate, there is a buckwheat wraps filled with a vegan lemon ricotta and roasted asparagus and onion. On the plate beside the wrap, there is a lemon wedge and a fork.

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