I finally got around to making the buckwheat crepes I mentioned earlier in the week. They were great! David ate his with yogurt, maple syrup, and bananas and liked them very well. I salted mine and tore off pieces to eat with a soft boiled egg, as though it were toast or a socca. They had a flavor that reminded me a little of injera, the Somalian flat bread normally made with teff flour. I might try letting them ferment longer next time to get more of that sourdough flavor. The texture on the tongue was smooth and crepe like, but they are not as resilient as wheat flour crepes, I would fold them rather than roll them around a filling.
Next time I am going to add a smidgen of baking soda, and beat the egg whites and make the batter into small blini type pancakes and serve them with some sort of savory topping. I think that would suit the texture more. David said they would make fine dosa substitutes with some sort of curry filling.
The yogurt and buckwheat flour mixture was very thick, and I used all of the whey from two containers of yogurt to make up part of the 8 ounces. If you are making your own greek yogurt this would be a great way to use the drained off whey. I might also try this with buttermilk or kefir instead of the yogurt.
This amount made 8 thin 8 inch crepes, plenty for two, probably enough for four if you have other dishes as well.
4 ounces raw buckwheat groats
8 ounces plain whole fat yogurt
pinch of salt
Put the groats in your blender and blend on low for 4 minutes. Sift through a fine mesh strainer returning any coarse bits to the blender and repeat until all of the flour passes through the strainer.
Whisk the yogurt and buckwheat flour together in a bowl and cover loosely with a plate or a cloth and a rubber band. Leave in a warm draft free spot overnight or up to 24 hours. (I did mine over night and there was a mild sourdough taste and a little yogurt taste, I think I would have liked to ferment it longer.)
In the morning add the eggs and a pinch of salt, whisk till smooth, and cook in lightly buttered crepe pans till gently brown on the bottom and dry on top. Flip and cook for a minute or two more until the other side has some brown flecks.
Edited to add: According to MyPlate this recipe has about 850 calories, and around 40 grams protein, 50 grams fat, and 60 grams carb. (If you figure on 2 good tablespoons of butter for the pans.) 1/4 of that would make a fine breakfast side dish with some meat or eggs for me. 1/2 would be about right for David.
I made the first one too thick, and liked it best. Experiment with how thick you like them. My crepe pans are non stick, but I buttered them liberally and enjoyed the buttery flavor a lot. Unfortunately we gobbled them all down before I thought to take a picture.