Friday Foodspiration: Blueberry Buckwheat Crepes


I call these “So easy my 8 year old can make them” Crepes, yet they look so much more sophisticated than pancakes.  Just toss in a blender until smooth and pour in a hot skillet. The best part for me – cooking one minute per side allows me to get a full stack in no time.  

Despite then name, Buckwheat isn’t actually wheat so these are gluten free – as well as sugar and dairy free. 



  • 1 cup Blueberries

  • 1 tbsp Swerve Sweetener*

  • 1 tsp Lemon Juice

  • 1 tbsp Arrowroot Powder


  • 2/3 cup Unsweetened Almond Milk

  • 3 Eggs

  • 1/2 cup Buckwheat (gluten-free flour)

  • 2 tbsp Swerve Sweetener*

  • 1 tsp Cinnamon

  • 1/4 tsp Sea Salt

  • 2 tsp Vanilla Extract

Optional – Swerve Powdered Sweetener*


  1. Combine ingredients for blueberry sauce in a small saucepan, heating over medium heat and whisking frequently until thick and saucy. Set aside to cool.

  2. Add all ingredients for the crepes to a blender and blend on high until smooth.

  3. Heat a medium-size skillet over medium-high heat and spray with nonstick spray (I used coconut oil spray).

  4. Pour 1/4 cup of batter into the pan at a time while quickly turning it so batter is thinly spread around the pan.

  5. Cook for 1 minutes or until set. Flip and cook an additional minute.

  6. Remove from pan and continue with remaining batter, respraying pan between every other crepe.

  7. Add sauce to center of crepes and roll up. Optional – top with a dusting of Swerve Powdered Sweetener.

*My favorite combo of Granulated and Powdered Sweetener.  Measures and bakes like sugar.

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