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There is a buckwheat wrap topped with tofu and a red cabbage slaw with the sides of the wraps slightly wrapped on top of the filling. There are more wraps, slaw and a pink hand towel on the side.

Buckwheat wraps (crepes)

These buckwheat wraps are so easy to make and are a great base for either sweet or savory fillings. They are so simple yet so flavorful!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings 4
Author plantbasedjess


  • 1 cup buckwheat flour
  • ¼ tsp baking soda
  • pinch salt
  • 1 ½ cup water


  • In a medium bowl, combine the buckwheat flour, baking soda and salt.
  • Then, add the water and whisk well. The mixture will be slimy, this is normal!
  • Warm a large non stick pan over medium high heat. Melt a little coconut oil in the pan.
  • When warmed, turn down the heat to medium and add about ½ cup of the mixture and move the pan around right away to help distribute the mixture in a large circle.
  • Cook for about 1-2 minutes on the first side. The wrap is ready to flip when bubbles/holes are forming, the crepe is golden brown and lifts easily with a spatula. Cook for another minute or 2 on the other side. Transfer to a plate and keep going with the rest of the batter. It should give you about 4 wraps.
  • Stuff the wraps with the filling of your choice, either sweet or savory. They pair perfectly with this vegan ricotta combined with fresh dill and roasted asparagus.