Buckwheat Crepes
 

INGREDIENTS:
¾ c buckwheat flour
1 tbsp light brown sugar  
3 tbsp coconut oil, add more as needed
2 eggs, beaten
¾ c oat milk, unsweetened
1 tsp vanilla extract
A pinch of salt 
Optional: toppings of choice, such as berries, crème fraiche, and/or maple syrup.

DIRECTIONS:
1.    Put all dry ingredients in a large mixing bowl and then stir until all of the ingredients are well combined.  
2.     Melt 2 tablespoons of coconut oil in a microwaveable bowl in a microwave for about 10 seconds.  
3.    Add the wet ingredients together in a bowl.
4.    Whisk together the dry and wet ingredients in a large mixing bowl until there are no dry pockets.
5.    Have a large nonstick frying pan over medium-low heat with 1 tablespoon of coconut oil until it has melted and shimmers, making sure that the oil is well dispersed over the pan.
6.    Pour the batter into the large pan so that the batter is a large, thin layer.
7.    Have the batter cook over the pan for about a minute, then remove the pan from heat.
8.    Repeat steps 5-7 until all the batter is gone.
9.    Serve the crepes with toppings of choice.