This recipe is one of those ones that afterwards you ask yourself: why have I not made this before?! I’ve cooked buckwheat pancakes plenty of times, but crepes that you can stuff with savoury fillings? Nope.
And now I’m already dreaming of the gazillion goodies I could fill these bad boys with. My chunky smoked aubergine, grilled pepper and feta spread is a great choice. An Indian-style concoction also comes to mind: tonnes of veggies cooked in spices and coconut. You could also do something super simple like avocado, tomato and feta.
The same crepe recipe can be used for sweet toppings, too. Feel free to add 1/2 teaspoon or so of cinnamon to the batter if you’re going down that route. A handful of your favourite berries (or whatever fruit is in season) with a dollop of coconut yoghurt would finish things off nicely.