• In a medium bowl, whisk together almond milk and eggs. Add buckwheat flour and whisk until flour is fully incorporated. Add a pinch of salt (a little more if these will be savory). Cover the bowl with plastic wrap and put in refrigerator for a few hours, up to overnight.

To Cook Buckwheat Crepes

• Heat 1 teaspoon of olive oil in large frying, sauté, or crepe pan over medium low heat. Swirl the pan to coat the bottom with the oil.
• Re-whisk crepe batter as buckwheat flour may have sunk to the bottom. Ladle about 2-3 tablespoons of crepe batter into the center of the pan, then swirl the pan again to spread the batter over the bottom of the pan. Cook until almost completely set, about 2 minutes.
• With a large, wide spatula, flip the crepe over and brown the other side, about 45 seconds to 1 minute. Slide the crepe out of the pan onto a plate. Repeat the process until all the batter is gone.
• Fill crepes with smoked salmon and thinly sliced avocado. You can either roll the crepes or fold them into quarters to serve. Top with yogurt, chopped herbs, and freshly cracked black pepper.