I have two bags of buckwheat flour in the freezer. It's been over a year now since the last time I used it and kinda failed...

The thing with buckwheat flour is that it has a bitter taste. So you have to mix it with other flours and add more sugar than you usually would. 

I added a tablespoon of coconut sugar, rice milk (since it's naturally sweet), and cacao powder to mask the bitterness. 

I also mixed it with two other flours as I learned it's the way to go when making something gluten free.

Yet, it's still a bit bitter on its own. That's why you gotta top it with some nice cream and oh god these are transformed to wholesome deliciousness. 

I tried subbing the almond flour with oat flour but they turned out dry, that's why I suggest sticking with almond flour

*If you're not gluten free, I suggest you try this crepe recipe

Chocolate Crêpes (Vegan + Gluten Free)

Ingredients

• 1/2 cup buckwheat flour
• 1/2 cup almond flour
• 1/4 cup tapioca flour
• 1/2 tsp cinnamon
• 2 tbsp cacao powder
• 1/4 tsp baking soda 
• 1 tbsp coconut sugar
• 1.5 cup rice mylk 

Steps

1. Sift the flours together then add the cacao, cinnamon if using, and baking soda
2. Mix the sugar with the rice milk very well
3. Mix the liquid ingredients with the dry very very very well (you can also use a blender for this)
4. Let the batter sit for 10 minutes (meanwhile, you can prep your compote and nice cream)
5. Heat a large skillet over medium-high heat 
6. When it's very hot, add the batter (about 1/4 cup at a time) and spread around
7. Let it cook until the edges are dry and the surface is covered with bubbles
8. Flip!
9. Repeat until the batter is gone
10. Decorate and enjoy.

*For the cooking method, watch the video below!