Gluten-Free Buckwheat Crepes w/ Strawberry Rhubarb Compote (Low FODMAP, GF, DF)
Prep time
Cook time
Total time
A tasty & nutritious breakfast or dessert recipe that is gluten-free, dairy-free, & low FODMAP
Recipe type: Breakfast
Cuisine: American
Serves: 8-10 small crepes
  • 2 large eggs (preferably pasture-raised)
  • 1 cup non-dairy milk (I used unsweetened almond milk)
  • ¼ cup buckwheat flour
  • ¼ cup white rice flour
  • 1 tablespoon pure maple syrup
  • 1 teaspoon pure vanilla extract
  • pinch sea salt
  • avocado oil, for greasing pan (Trader Joe's & Costco have most affordable products)
Strawberry Rhubarb Compote
  • 1.5 cups diced rhubarb (about 3 large stalks)
  • 1 teaspoon fresh lemon juice
  • 1 lb strawberries, stems removed, quartered
  • ¼ cup clover honey (*see note) or other sugar
  • ½ teaspoon freshly grated ginger (optional)
  • COYO Coconut Yogurt- Natural (optional)
  1. Combine eggs, milk, maple syrup, and vanilla extract in a small-medium mixing bowl.
  2. In a separate medium-sized mixing bowl, combine flours & sea salt.
  3. Whisk wet ingredients into dry until smooth. Set aside.
  4. Prepare compote by heating rhubarb & lemon juice in a saucepan over low-medium heat. Cover and allow to cook 5 minutes or until it is mostly broken down.
  5. Add honey, strawberries, & ginger. Continue cooking another 10-15 minutes (cooking times could vary greatly depending on variety of strawberries).
  6. While compote is cooking, begin preparing the crepes by greasing a non-stick skillet or crepe pan (cast iron works well & is non-toxic). Preheat to medium- you will know it is hot when you flick a drop of water on the pan and it sizzles.
  7. Add ¼ cup of crepe batter to center of preheated skillet. Once edges begin to solidify and middle starts to set, flip. Allow to continue cooking until lightly browned.
  8. Repeat previous step until all batter has been used up
  9. Serve warm with strawberry rhubarb compote and a dollop of coconut yogurt (optional).
*Note: according to Monash University (based in Australia), honey is high in FODMAPs. However, Dr. Alison Siebecker (often referred to as "the queen of SIBO") believes that certain types of honey (such as honey from clover, alfalfa, raspberry, and cotton) are well tolerated by most individuals with SIBO when consumed in amounts less than 2 tablespoons per serving.

If there is extra strawberry rhubarb compote, you can add it to hot cereals or whatever creations you dream up! Or freeze it and use for the next time you make crepes- it will make the recipe super simple!
Recipe by Bridgetown Nutrition at