Eating gluten free doesn’t mean you have to give up food like muffins, pancakes and crepes! When I had a craving for crepes, I went in search of a simple crepe recipe and found this wonderful Buckwheat Crepe recipe by Gluten Free Girl and the Chef. It is fantastic to use because it is based on a ratio of 2 parts egg, 2 parts liquid and 1 part flour which means 2 large eggs (4 ounces), 4 ounces milk, and 2 ounces buckwheat flour. That simple! I used Hodgson Mill buckwheat flour, but note that it is made in a facility that also processes gluten products. In the future, I will be using Arrowhead Mills buckwheat flour that is made in a certified gluten free facility (just to be on the safe side :). The beauty of crepes is that they can be made savory or sweet depending on the fillings that you choose. In the photo, I started with a crepe with goat cheese and capers. To finish off, I rolled the remaining crepes with peanut butter and marmalade. You will also find a list of more crepe recipes with different flours and fillings with the above link. Buon Appetito!