3/4 c buckwheat flour
1/4 c gluten-free flour mix (any as long as it has no starches)
1/2 t salt
1 1/4 cup milk or milk substitute (for dairy free)
4 eggs
2 T canola oil
You can add water or more oil if you don't like the consistancy, but you have to mix this at least an hour ahead of time to let the flour rest. Once it has rested, you can always add more liquid... but you can't add flour without it having to rest. It is VERY important to not use starches, like potato or corn because they will make the crepe fluff up.
As for filling, our favourite is to mix ricotta, lemon peel, vanilla and a little honey, but obviously we do different thing. Try this... one egg, scrambled, two spears of asparagus, some old cheddar and just add two tomato slices just before serving, so they aren't heated).
With leftover crepes, you can save them between double layers of wax paper (so they will seperate easily) or filled and rolled (ie blintzes) in wax paper. Label them and you have a home made GF breakfast ready easily with no commercial products. If you want to use pie fillings, make sure that you add lemon juice, otherwise they are too sweet and too thick. To roll easily, put the filling to one side, fold over the edge and pull back to force the filling sideways. Then roll the ends in and just roll as if you are making an egg roll. (The filling in the illustration is TOO liquidy if you ask me).
But other simple things you can put inside.. bananas and nutella, raspberry jam (or cocoa raspberry jam if you made some), egg and bacon, egg and sausage. Heck, you can even put the bacon down and then fry a sunny-side up egg in the crepe. Just fold over the edges into a square with the egg facing up..