-
1
Whisk the milk, eggs, water, sugar, and vanilla extract together in a medium-sized bowl. Add the buckwheat flour and whisk until no clumps remain. Whisk in avocado oil, a pinch of sea salt, and orange zest.
-
2
Cover with plastic wrap and allow the batter to rest in the fridge for at least an hour but preferably overnight.
-
3
When ready to cook, stir the batter again and add more almond milk to thin the batter to the consistency of heavy cream. You will need to thin it out again as you're cooking the crepes. In general, I end up adding another cup of milk as I'm cooking.
-
4
Heat a nonstick skillet or crepe pan over medium heat. Add a few drops of avocado oil to lightly coat the bottom (go easy on the oil).
-
5
With a soup ladle, ladle in about 1/4 to 1/3 cup of batter (depending on the size of your skillet). The trick is to move the skillet off the heat, ladle the batter into the center of the pan, and then gently tilt the pan in the air, allowing the batter to swirl and coat the bottom evenly in a thin coating.
-
6
Cook on the first side for about 30 seconds to a minute or until small bubbles appear and a lacy edge forms around the edge of the crepe. With a heat-proof spatula, gently pry the edges loose and flip the crepes over with your fingers. (Don't worry -- it's not that hot. If you're concerned, a fish spatula works well.).
-
7
Cook on the second side for about 20 seconds or so. Slide onto a plate and cover with foil while you cook the remaining crepes. Maintain the temperature at medium-low and add a few drops of oil in between each crepe.
-
8
To serve, spread with jam (or Nutella!), roll up into a spiral, and top with powdered sugar and fresh berries.
-
9
Make ahead: The crepes can be prepared 3 days ahead. Store covered in the fridge. To reheat, warm up in a dry skillet over medium heat for a few seconds on each side.
