Buckwheat Buttermilk Crepes



1 1/4 cup buttermilk

1 cup buckwheat flour

4 eggs

1/2 teaspoon nutmeg

1 teaspoon vanilla

Mix ingredients and then ladle a small amount (about 4 tablespoons) for each crepe onto a hot, buttered skillet. It’s thinner than pancake batter, so it will spread for a large, thin crepe. Flip when batter starts to bubble and cook evenly on the other side. Remove from heat and top with fresh berries, a dollop of yogurt and a drizzle of maple syrup.