Buckwheat Crepes

Yield: 5 large crepes

1 cup buckwheat flour

1 cup coconut milk

2 eggs

1/3 cup water

1 tbsp coconut oil, melted

1 tbsp coconut sugar

1/8 tsp cinnamon

pinch salt

1. To a blender, add all ingredients, and pulse to combine. The batter should be pourable but not watery. If too thin, add a bit more buckwheat flour. If too thick, thin with more water.

2. Heat a nonstick skillet over medium heat. Once hot, add a little oil and spread into an even layer. Let the oil heat until hot - when you flick a little water onto the pan, it should crackle and evaporate almost immediately.

3. Add about 1/4 cup batter to pan and spread until thin. Let cook until top is dry. Carefully flip and cook for 1 to 2 minutes more on the other side. Turn heat down if cooking too quickly.

4. Repeat until all crepes are prepared. Keep crepes warm between layers of parchment paper or on a plate under a towel.

5. Best when fresh, but leftovers can be stored sealed in the refrigerator up to 3 days. To freeze, layer between pieces of parchment paper to prevent sticking and store in a freezer-safe container up to 1 month.

https://minimalistbaker.com/5-ingredient-buckwheat-crepes/
https://www.foodiewithfamily.com/buckwheat-crepes-naturally-gluten-free/