lemon thyme peach buckwheat crepes gluten-free vegan recipe
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Lemon Thyme Peach Filled Buckwheat Crepes

Infused with lemon and thyme, cling stone peaches make a great filling for soft buckwheat crepes – a comforting gluten-free dessert or vegan breakfast that is low in sugar to warm you up from the inside out.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast/Brunch, Dessert
Cuisine: Vegan
Keyword: buckwheat crepes, gluten-free crepes, gluten-free recipes, peach recipes
Servings: 8 crepes
Author: Teenuja Dahari - veganlovlie.com


Gluten-free Buckwheat Crepes

  • 75 g buckwheat flour [1/2 cup]
  • 35 g brown rice flour or chickpea flour [1/4 cup]
  • 35 g chickpea flour or more rice flour [1/4 cup]
  • 1 tablespoon melted coconut oil optional, can use other oil of choice [15 ml]
  • 120 ml canned coconut milk* [1/2 cup] or other non-dairy milk, see notes
  • 300 ml water* [1¼ cup], see notes
  • 2 teaspoons tapioca starch or potato starch cornstarch should be fine too
  • 1 pinch salt
  • oil for pan frying

Lemon Thyme Sauté Peach Filling

  • 10 – 12 California cling stone peach halves [796 ml, 28 liq. oz. can], cut into thick slices
  • 4 – 5 sprigs fresh thyme or 1/2 teaspoon dried
  • 1 tablespoon lemon juice
  • 2 – 3 tablespoons maple syrup or sweetener of choice to taste


Make the crepes:

  • Mix the buckwheat flour, chickpea flour, brown rice flour, tapioca/potato starch and a pinch of salt in a large mixing bowl. Make a well in the centre.
  • Add the oil (if using), the milk and a little of the water. Start to whisk to form a thick batter. Add the remaining water while continuously whisking and drawing in the flour to form a smooth lump-free batter.
  • Let the mixture rest for about 10 minutes.
  • Brush a crepe pan or cast iron griddle with a little oil. Ladle on just enough batter to coat the base of the pan thinly. If the pan is light enough, tilt it to swirl the batter around. If not, use the back of a round cooking spoon to spread the batter evenly in a circular motion thinly on the pan.
  • Cook for about 30 seconds to one minute until a spatula glides easily underneath the crepe. If it feels sticky, allow the crepe to cook for a little longer. Flip and cook the other side until golden and crispy.
  • Remove from the pan and set aside onto a plate. Stack the crepes on top of one another to keep them soft.

Make the peach filling:

  • Place peaches, lemon juice, thyme and maple syrup in a dry skillet on high heat. Sauté until the juices have thickened. Peaches should still hold their shape.

To serve:

  • Place crepe on serving plate. Arrange the warm peaches on top and fold into a triangle or log. Garnish with some thyme leaves and a light drizzle of rose water custard sauce if desired. Serve warm.



*If using other non-dairy milk or homemade coconut milk (which is thinner than canned), replace all the water and the milk with 1½ cup total.
Rose Water Custard Sauce - https://veganlovlie.com/custard-sauce-vegan-eggless/

Crepe recipe adapted from Food.com and The Ultimate Book of Vegan Cooking
Link to recipe - Lemon Thyme Peach Filled Buckwheat Crepes - https://veganlovlie.com/lemon-thyme-peach-buckwheat-crepes-gluten-free-vegan/