Naturally vegan and gluten-free, these buckwheat crepes have a slightly nutty flavor with a crispy, chewy, and bendy texture.
Make crepe batter:Place corn-butter mixture in a blender with flour, milk, eggs and salt. Blend until mostly smooth (a few bits and coarse piece of corn are awesome but too many will make the batter hard to pour and spread in the pan). Cover and refrigerate for 1 hour or two days;...