Tips: Buckwheat flour is made by grinding whole-grain buckwheat. (The little black specks you see in it are from the ground seed hull.) This rich, gluten-free flour comes in light and dark versions, akin to white and regular whole-wheat flour. The darker flour has a bolder, nuttier flavor.
To make ahead: Refrigerate crepe batter (Step 1) for up to 6 hours. Refrigerate compote (Step 2) and sauce (Step 3) separately for up to 1 day.
1/2 starch, 1/2 fruit,1 other carb, 1/2 lean protein, 2 fat