Wholesome Buckwheat Crepes

⅔ cup raw buckwheat groats

1 ⅓ cups water, to cover

1 egg

2 tablespoons brown sugar

¼ teaspoon ground cinnamon

¼ teaspoon salt

½ cup water, or as needed

Combine buckwheat groats with about 1 1/3 cup water in a bowl; allow to soak, draining and rinsing once or twice during soaking, 4 hours to overnight.

Rinse and drain groats one final time. Transfer drained groats to a blender with egg, brown sugar, cinnamon, salt, and 1/2 cup water; blend into a smooth batter. Blend more water into the mixture as needed to reach a smooth, spreadable texture.

Lightly grease a skillet and place over medium heat.

Pour about 1/3 cup batter into the skillet; lift and tilt the skillet to swirl the batter evenly over the skillet; return to heat.

Cook for about 2 minutes. Gently flip the crepe and cook the other side until the crepe is firm in the middle, about 2 minutes more; flip again and cook about 12 seconds. Plate and serve immediately.