This is a lovely fluffy crepe recipe. You can leave the honey out if you want a savory crepe. Kefir is considered the champagne of milk because the dairy bubbles as it ferments. The probiotics in the kefir help to digest the buckwheat. You can substitute the kefir for other non-dairy milks if you have an dairy allergy.
¾ cup kefir (or yogurt)
2 teaspoons tahini (sesame butter)
1/2 cup whole buckwheat kernels
2 teaspoons honey
Choice of berries, oranges and sliced banana for inside the crepe
1. Combine kefir (or yogurt), tahini and grain in the blender. Blend for about 3 minutes on high to grind the buckwheat kernels smooth.
2. Add egg and honey (if making sweet style). Blend till well mixed. If time permits, cover blender and let batter stand overnight at room temp to allow the microbes in the kefir digest the grains. It makes for a fluffy and easy-to-digest crepe.
3. Spray the cast iron pan with oil and and place on heat. Have it ready for between crepes. Pour about 1/4 cup of batter into the hot pan and quickly tilt the pan to spread the batter evenly to the edges.
4. Mix your batter each time before making each new crepe. Cook till edges are browned and loosen along the edges with a thin spatula. Turn over crepe and cook for about 30 seconds. Turn over onto a plate and keep it warm with a light towel covering it. Rub more oil on pan and continue till batter is used up.