Buckwheat flour is an authentic addition to crepe batter, in fact, it can be prepared with all buckwheat flour for a gluten-free option (although the name may suggest otherwise, buckwheat is free of gluten). However, it is a stronger-flavoured flour, so I prefer to mellow it with half white flour (I use spelt flour). Or, if buckwheat flour is not available (it can be found at most supermarkets now), replace it with wholemeal flour. The savoury crepes can be filled with any tasty fillings; leftover roast vegetables, sautéed silverbeet, avocado, grated cheese, chopped bacon, mayonnaise, tahini, chutney… plus more suggestions below.