These gluten-free, lactose-free crepes are not only made 100% with buckwheat, but they use wholesome raw buckwheat groats instead of buckwheat flour, which often has a very strong flavor when not fresh. Soaking the groats before using them develops a lovely texture and a delicious, soft nutty taste. After blending you end up with a smooth batter.
These crepes do not crisp up and become golden but they are very pliable and go great with maple syrup, berries, jam and mashed bananas as filling. Another recipe from my crazy experiments in the kitchen!