Buckwheat is a beautiful nutritious plant often overlooked in this part of the world as it is mainly used for ground cover between valued crops.  I always thought of it as a grass or grain like wheat but it is actually related to the Rhubarb family. You can treat as a grain when cooking the seeds or use the ground seeds as a flour.  Buckwheat crepes are really a Breton staple known as Galettes. You can have a filling of your choice either sweet or savoury. I went for Spinach, Mushroom, and Smoked Cheese but you could easily swap for fresh fruit or nutella.

Ingredients
crepes
Buckwheat flour
Water/ Plant Milk
Salt


filling
Mushrooms
Spinach
Smoked vegan cheese

Place 100g of flour in a bowl and and liquid while whisking. You are looking for a fairly runny consistency. It is not very useful to measure the flour and liquid because as you let it sit, the mixture will thicken as the flour absorbs the liquid. This is a trial and error event but you will eventually find the correct consistency  for you.

Coat a crepe pan in oil with some kitchen towel and bring to a good heat. Put a ladle of batter in the middle of the pan and pick it up and rotate until it spreads out and covers the pan. Wait until the edges begin to lift then go around the edge with a spatula and flip. Cook on this side for 30 seconds.

Saute thinly cut mushrooms, add spinach and cover the pan until the leaves have shriveled. Season to your taste. Add in diced smoked cheese. Place a good spoon full in the crepe and fold it over.