Buckwheat Crepes

• 1 c buckwheat flour you could also use 1/2 c buckwheat, 1/2 c all-purpose
• 1 c milk we used almond, but you can use any kind you have
• 1 c water
• 3 "flax eggs" whisk 3 Tbsp flaxseed with 9 Tbsp water and allow to sit for 5 minutes or 3 large eggs
• 2 Tbsp coconut oil -melted
• 1/2 tsp salt

1. Make your "flax egg" mixture and set aside for five minutes. it ends up gelatinous - this is what will bind everything together
2. Whisk together the flour and salt.
3. Add in the milk, water, coconut oil, and egg mixture and stir just until everything is combined (this is where you'll want to add more liquid if necessary - the batter should be very liquidy).
4. Heat a frying pan (or crepe pan, if you have one) to medium heat, spray/coat it with a thin layer of oil, and pour in enough batter to coat the bottom. Once it bubbles, flip it over and cook the other side.
5. Add your fillings and enjoy! - Get creative! We tried spinach, tomatoes, and goat chevre, PB+J, and coconut butter + jelly. They were all pretty freakin amazing.

could also, milk, water, eggs, coconut oil, salt

Taken from www.epicurious.com/recipes/member/views/buckwheat-crepes-51738201 (may not work)