These Low FODMAP Ground Beef Cheese Buckwheat Crepes are the perfect savory low FODMAP breakfast when you want something filling, wholesome, and full of flavor.
Made with naturally gluten-free buckwheat crepes, seasoned ground beef, lactose-free cheese, and fresh arugula, they’re a delicious IBS-friendly brunch recipe that feels both comforting and balanced.
If you’ve been searching for gluten-free crepes, a satisfying high protein breakfast, or an easy low FODMAP brunch idea, this recipe is one to save.
Low FODMAP Ground Beef Cheese Buckwheat Crepes – At a Glance
- Ready in: about 30 minutes cooking time, plus at least 3 hours chilling for the batter
- Skill level: beginner-friendly
- Serves: about 4–6 people, depending on filling and portion size
- Method: stovetop crepes with a warm savory filling
- Low FODMAP serving size: the full recipe is low FODMAP as written
- Great for: savory breakfasts, brunch, make-ahead meals, meal prep, or an IBS-friendly gluten-free breakfast
Equipment
- Measuring spoons
- Microwave
- Small microwavable bowl
- Measuring cups
- 2L container with a lid
- Electric mixer
- Medium sized pan
Ingredients
- 1.5 tbsp (20 g) lactose free butter
- 1 cup (130 g) buckwheat flour;
- 2 eggs;
- 0.5 teaspoon salt;
- 1 cup milk;
- 1/2 cup cold water
- a bit of olive oil to grease the pan for the first crêpe
- Stuffing:
- 1 lb ground beef
- 1/2 tbs salt
- 1/2 tbs ground pepper
- Sliced lactose-free Swiss cheese
- Arugula
Instructions
- Melt butter in a microwave, takes about 1 min
- Add eggs, salt, melted butter, and cold milk to the flour.
- Mix it together using a mixer.
- Cover the container with a lid.
- Put the batter to the fridge for at least 3 h (better overnight).
- Before cooking, add cold water to the batter and mix well until smooth.
- For the first crêpe, lightly grease the pan with oil.
- Cook the crêpes on each side until golden brown.
- Once you cooked all the crepes, put them aside ) until you cook the ground beef.
- In the same pan you used for the crepes, cook the ground beef until brown breaking it into small pieces.
- Add salt and spices.
- Take a crepe and add ground beef on one quarter, arugula on another quarter, and Swiss cheese slices on the other half.
- Fold and warm up in the microwave for 30 sec.
- Enjoy while warm!
You can keep the unfilled crepes in the fridge for up to 5 days. You can also freeze them for up to two weeks.
Video Recipe
Watch how I make these crepes:
Low FODMAP Serving Size
All ingredients in this recipe are naturally low FODMAP, so you can enjoy these Ground Beef Cheese Buckwheat Crepes without any restrictions.
Conclusion
Buckwheat crepes are an excellent base for a variety of fillings, but this low FODMAP version with ground beef and cheese is truly a standout. Whether you’re managing IBS or just looking for a tasty, healthy breakfast option, these crepes deliver on flavor and nutrition.
Store any extras in the fridge or freezer for quick, convenient meals throughout the week.