Buckwheat crepes rolls with ham and spinach gluten free

Buckwheat crepes rolls with ham and spinach gluten free

By 20/04/2016

Buckwheat crepes? An interesting version of the traditional wheat pancakes and gluten free too.

For my gluten intolerant friends I made these crepes yesterday. I must say I am already familiar with buckwheat flour as I have buckwheat noodles for lunch from time to time. It is good to switch to something different other than wheat flour every so often. Buckwheat is an excellent nutritious fruit seed and I enjoy making my own pasta with it too.

In Italy we have a pasta called "Pizzoccheri" made with 80% buckwheat and 20% wheat flour which is usually served with vegetables like swiss chard or savoy cabbage. It is typical of the mountain regions of Italy.

To make these crepes I have used a Severin crepe maker distribuited by Homespares. I can only say that it worked very well and I was pleased with this gadget. I made sweet crepes for the kids too and served them with just some lemon juice, vanilla sugar and mango.

I served my buckwheat crepes as a starter. After making them, I spread some soft cheese on them, added a few slices of prosciutto (ham), cooked spinach and I rolled them like a cigar. I sliced them and served them with tomatoes and green salad.

These are great for pack lunch or for a picnic too.

  • Prep Time : 25 minutes
  • Cook Time : 10 minutes



Wash the spinach. Put a little olive oil in a pan, heat it up then add the spinach. Cook them until soft and add a little water if necessary.

Put the flour, the egg, salt and half of the milk in a bowl. Beat to a smooth paste then stir in the remaining milk. You can use a blender if you like.

pouring milk to make batter

Leave the batter to rest for an hour in the fridge.

whipping crepes batter

Heat your crepe maker or your pan, lightly coat it with a knob of butter, stir the melted butter into the batter then spoon onto the crepe maker or pan and spread it out to the edges. You don't need much batter as you want them quite thin so they cook evenly and quickly.

pouring batter

Cook until the base is golden then turn them out to the other side. Repeat until all the batter is used.

making pancakes

cooking batter

Spread some cream cheese over each crepe, put a few slices of parma ham on it and some of the cooked spinach.

Roll tightly like a cigar, slice and serve.

rolling pancake

buckwheat pancakes rolls with spinach, cheese and ham


I was sent a "Severin" pancake maker to take part on the "Great Oven Ban Challenge". All opinions are my own.

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

24 Responses to Buckwheat crepes rolls with ham and spinach gluten free

  1. uno spicchio di melone

    SPETTACOLARE ALIDA! Sia la presentazione che la ricetta! Perfetta per questa stagione, anche come TAKE AWAY! Grazie! unospicchiodimelone!

    • Alida

      Grazie Irene! Baci!

  2. la cucina di Molly

    Interessante la tua crepiera, le crepes vengono perfette e cotte alla perfezione! Buonissime la tua versione al grano saraceno, sono anche ben presentate, bravissima! Buona giornata, baci!

    • Alida

      Giusto per cambiare un’po. Ciao!

  3. Angie@Angie's Recipes

    I have used buckwheat to make pancakes before, but not thin crepes…these rolls look to die for! Great job, Alida.

  4. Chiara

    una versione molto interessante, deve essere gustosa ! un bacione

  5. Elisabetta

    I’ve had buckwheat gallettes in Normandy, they are delicious. Having seen your easy and tasty recipe I’ll be making these soon. Many thanks Alida x

    • Alida

      Yes French galettes are really good!

    • Alida

      Thanks Julie.

  6. gloria

    Alida che bello 🙂
    What delicious crepes !

  7. Dottie Sauchelli Balin

    Dear Alida,
    Buckwheat is good, like you said to change things up once in awhile. I really like this as a starter. Simple to make and very delicious I am sure. Bet you can’t just eat one? I love that Severin gadget you used to make the crepes. The little rack is so cute and I bet they come with no bubbles in them. A great tool to have. The flavors of the prosciutto, the cooked spinach, and the soft cheese must be a very mouthwatering. Thanks for sharing dear friend…Have a great day!
    Hugs Dottie 🙂

    • Alida

      Grazie cara amica!

    • Alida

      Thanks very much Dannii 🙂

  8. GiGi Eats

    Ohh! Never really thought about adding MEAT to crepes! SMART! 🙂

    • Alida

      Thanks Gigi.

  9. Kate - Gluten Free Alchemist

    Buckwheat flour is great for pancakes, especially savoury ones. I love how you have rolled and sliced them too….. they would be perfect for a party!

    • Alida

      Yes I will surely make them again for a party, they will go down well.

  10. classyflavors

    Wow, amazing. I can not wait to make them. I love them. Perfect for my lunch 🙂 Thank you for share.

  11. myf

    I actually read your recipe and can see your comments about the pan, thanks

    • Alida

      Sure a pan will work just as well.

  12. Sue Olivant

    I made these on Friday and they were delishious, although I didn’t have enough spinach so substituted with rocket which proved a tad stringy when I tried to cut the crepes into wheels, so I served them as cigars. They were lovely the next day warmed up in the microwave. They would be great for a picnic or lunch box. Thanks again for my birthday wishes. We had a big family get together at Mum’s with my sister-in-law doing Saturday night’s meal and me doing Sunday lunch. Sxxx

    • Alida

      That’s great! I am using so much buckwheat at the moment. I especially love pasta and bread with buckwheat. I am pleased you enjoy your birthday Sue. Ciao!

Leave a Reply

Your email address will not be published. Required fields are marked *