These soft versatile crepes are vegan and paleo.
Add salt, tapioca flour, and buckwheat flour into a bowl and stir to combine.
In a seperate larger bowl mix together the melted butter or coconut oil with the water.
Add the flour mixture into the water mixture, and stir until well mixed.
Heat a medium non-stick pan over high heat and melt a small amount of butter or oil. Place around 1/4 cup of the batter into the pan and swirl the pan around to spread the batter evenly so that it covers almost the whole surface of the pan.
Cook on the first side for about 90 seconds to 2 minutes, until the crepe can easily be lifted. Use a spatula to flip over. Cook for 60 seconds on the other side.
Repeat with additional crepes, reducing heat to medium. (No need to grease the pan between each crepe). Cover the crepes with a clean cloth until they're ready to eat, to keep them soft.
Fill with your favourite sweet ingredients (such as peanut butter and fresh berries), or savoury ingredients (such as mixed greens and mushrooms).
The tapioca flour adds a delicious texture and an added boost of fibre.