Buckwheat Crepes With Homemade Fruit Jam

• 1/3 cup buckwheat flour
• 2/3 cup soymilk
• 2 large eggs
• 1/4 teaspoon salt
• 2 cups berries, such as blueberries and raspberries
• 2 tablespoons cornstarch
• 1/4 cup agave nectar
• Splash fresh lemon juice
• plain greek yogurt

1. Mix together the flour, milk and eggs with a fork. Add the salt.
2. Oil a 9 inch frying pan and let it heat up. Once heated, pour a little of the crepe batter into the pan and quickly swirl it around until it covers the whole pan and goes up the edges a little.
3. Meanwhile, combine the berries, cornstarch, agave nectar and lemon juice in a medium sized sauce pan. Let it simmer over medium heat for ten minutes. If the berries aren't thickening enough, add more cornstarch. After ten minutes are up, transfer the mixture to a ball jar and store in the fridge.
4. When the edges pf the crepe are set and starting to curl, about 1 minute, gently run a spatula under the edges of the crepe. Flip the crepe. Cook for 30 seconds longer and then turn the crepe out onto a large plate.rnRepeat with the remaining crepe batter.
5. Once all crepe batter is finished and the jam is done, assemble your crepes: fill with jam and a little greek yogurt and roll up. Then, top with another dollop of yogurt and jam.

buckwheat flour, soymilk, eggs, salt, berries, cornstarch, nectar, lemon juice, greek yogurt

Taken from food52.com/recipes/27346-buckwheat-crepes-with-homemade-fruit-jam (may not work)