This recipe gives you three in one with a foolproof mix that you can use for sweet or savoury crepe or flat bread.

Use Any combination of the following (measurements are a rough guide only):

OPTION 1: 1 cup of Roasted Buckwheat Kernels, finely ground in coffee Grinder, About 1/8 to 1/4 cup of pure Potato Starch (acts as an egg replacer and also "lightens" the taste and texture - don't use too much though, it is better to use less potato starch than more - I usually put in one or two a heaped dessert spoons)

OPTION 2: 1/2 cup of Roasted Buckwheat Kernels, 1/2 cup Quinoa, ground in coffee Grinder, About 1/8 to 1/4 cup of pure Potato Starch

OPTION 3: 1 cup Quinoa, ground in coffee Grinder, About 1/8 to 1/4 cup of pure Potato Starch

And then add:

1/2 tsp cream of tartar

1 tsp bi-carb

pinch salt

1 tblsp Olive Oil

1/2 tsp apple cider vinegar

Enough filtered water to make mixture a runny cream consistency.

1 egg (optional - they taste great without it).

Method

Combine ingredients well. Add Oil and vinegar last. Let sit for as long as possible - overnight will produce the best flavour, but it is OK to use right away.

Pour into non-stick frypan as you would a crepe - and cook until brown. (the second side does not brown in the same way as the first)

Fill with avocado and salad with a drizzle of vinaigrette and seasonings of choice. You can also add some slices of cooked meat or any other filling of choice - really yummy!!!!