*Please note, cooking time does not include time to rest the batter (minimum of one hour).
Combine buckwheat flour, brown rice flour, flaxseed, coconut sugar and cinnamon (if using cinnamon) in a bowl.
Add the 80mL milk, vanilla extract and 120mL of water to the dry ingredients. Whisk with a fork until smoothly combined.
Place the batter in the fridge and leave to rest for at least one hour. (You can leave it overnight; I recommend covering it if leaving it for a while).
After resting remove batter from the fridge. Add another 3-4 tbsp of water or milk to the batter and whisk again. It should be thin; almost as thin as the consistency of cream.
Heat a non stick pan up to a medium heat on the stove, and very lightly oil. Pour in about 1/4 cup of the batter and tilt the pan around so the batter spreads out thinly and evenly. Cook the crepe for about 3 minutes, until it's basically cooked through and the edges are looking a little crisp (they may curl up a little). Then, gently flip and cook for one more minute.
Repeat the process with the remaining batter; you should get 4 crepes. As they finish cooking, place them inside a tea towel that's folded in half on a plate, to keep them nice and warm. Then serve them with your favourite toppings/fillings!
*Cinnamon and vanilla make these crepes smell and taste that little bit extra special but you don't absolutely have to use them.
*What size fry pan? I used one that is about 25cm diameter. I would recommend using one around the same size or even slightly larger, so the crepe batter has room to spread out and you can get around the edges to flip it.
*These crepes are best eaten on the day that you make them. You can refrigerate them for up to 3 days but they will become a little less soft and flexible.
*For the chocolate sauce in the picture I used:
Combine the first three ingredients, whisking together with a fork, and add enough milk to thin the sauce to your liking.