Ingredients

1 cup raw buckinis (aka untoasted buckwheat groats) **
1/2 tsp salt

1 cup cashew milk (or plant milk of choice)
3 eggs
2 tbsp vegetable oil
1-2 tbsp maple syrup (or sweetener of choice)

butter, margarine or cooking spray of choice for cooking

Method

1. Blend buckinis to create buckwheat flour. Measure out 1 cup of the flour and sift (into a small mixing bowl) to remove any large bits that were not blended.
2. Add salt to 1 cup sifted buckwheat flour and set aside.
3. In a separate mixing bowl, whisk together milk, eggs, oil, and maple syrup.
4. Add dry ingredients to the wet ingredients and mix until well combined.
5. Allow the batter to rest in the fridge for 30 minutes for the buckwheat to absorb moisture. This allows the crêpes to stay in one piece when cooking.
6. Heat a medium to large sized non-stick pan over medium to medium-high heat (this depends on your stovetop).
7. Apply a small amount of butter, margarine or cooking spray to the pan. Swirl butter or margarine around the pan so that the bottom and sides are well coated.
8. Pour about 1/2 cup of batter into the centre of the pan, then quickly lift the pan from the heat and carefully swirl the batter around to increase its surface area and thin out the batter.
9. Allow to cook. When the sides of the crêpes are coming away from the sides of the pans and the bottoms are starting to pull away from the bottom of the pan, flip them and cook on the other side for another minute or two. The crêpes will have more golden colour in their centres and around the edges.
10. Fill with your favourite ingredients, whether sweet or savoury, and enjoy for breakfast, lunch or dinner.

Notes:

1. **Toasted buckwheat flour will make for bitter crêpes – this recipe call to make your own buckwheat flour to avoid this!
2. The amount of sweetener used can depend on if you’re having these sweet or savoury. I recommend including a sweetener since buckwheat has a slightly bitter flavour and the sweetness brings it to a more neutral flavour.
3. The first crêpe is typically the oddest looking. Don’t be discouraged
4. If your pan is not hot enough, the batter may swirl around without any staying put. If this happens, put the pan back on the heat for a bit before trying to swirl again.
5. If you have a crêpe maker/machine, you can always use this instead of a pan. Use according to directions.
6. Pictured, I had sweet crêpes filled with strawberries and Chocolate Almond Butter and topped with sliced almonds (these would have been taken to another level with Coconut Chantilly Cream from my strawberry shortcake recipe). I also had the crêpes savoury with spinach, seasoned scrambled eggs, goat’s milk marbled cheddar, and parsley (these were to die for!).