Vegan Buckwheat Crepes

I love crepes, like and airy, less fill-in than a pancake. And buckwheat is delicious and gluten-free. I love to top these with a berry and bandana compote, but you could use any fruit or even use these to make savory crepes, they're delicious with some bacon and eggs inside!

Ingredients: 
Serves 2-3

1 cup buckwheat flour
1 tbs ground flax meal
2 cups unsweetened coconut or almond milk
1 tbs coconut oil (melted), plus more for cooking
1 tsp vanilla extract (optional, omit for savory crepes)
1 tsp ceylon cinnamon (optional, omit for savory crepes)
1 gram monk fruit sweetener (optional, omit for savory crepes)
salt
1 cup fresh berries and/or bananas

Directions:

1. Mix all ingredients, except fruit, in a bowl until smooth.
2. Heat 1/2 tbs coconut oil in a large pan on medium heat.
3. One hot, pour 1/2 cup of batter onto the pan and turn to make batter into large circle.
4. Cook until bubbles appear and flip.
5. Cook berries and banana in small saucepan on medium heat with 1 tbs coconut oil, stirring occasionally.
6. Place finished crepe on a pan in oven on warm while you make the other crepes.
7. Serve topped with coconut butter or ghee, the fruit compote and a sprinkle of cinnamon. Enjoy!