To a blender or mixing bowl, add buckwheat flour (see notes), flaxseed meal, light (canned) coconut milk, salt, avocado oil, cinnamon (omit for savory), and sweetener of choice (omit for savory or unsweetened).
Heat a cast-iron or nonstick skillet over medium heat. (Non-stick is typically best for crepes, but I used a seasoned cast-iron skillet and it worked well, too). Once hot, add a little oil and spread into an even layer. Let the oil heat until hot - when you flick a little water onto the pan, it should crackle and evaporate almost immediately.
Add ~1/4 cup (60 ml) batter. Let cook until the top appears bubbly and the edges are dry (similar to pancakes). Then carefully flip and cook for 2-3 minutes more on the other side. Turn heat down if cooking too quickly.
Repeat until all crepes are prepared. We didn't find we needed to add any more oil after the first crepe. Keep warm between layers of parchment paper or on a plate under a towel.
*I like buying whole buckwheat groats and grinding down to a flour in my high-speed blender (then sifting to ensure no bits are intact). However, you can also buy buckwheat flour (NOT BOB'S RED MILL, which appears and tastes toasted even though it's not labeled that way on the package). Just make sure it's untoasted (toasted buckwheat is known as "kasha" and has a deep dark-brown color and pungent flavor I find unpleasant in this recipe - you can see the color difference in the crepes I tested, the darker ones being kasha).
*Nutrition information calculated without sweetener and with oil.
*Adapted from the fabulous Cam and Nina.