One of my most popular posts of all time was a recipe I published in 2010 for sourdough buckwheat crepes ( 1 ). I developed this recipe to provide an easy, nutritious, and gluten-free alternative to flour-based crepes. It requires no equipment besides a blender. It's totally different from the traditional buckwheat crepes that are eaten in Brittany, in part because it's not really a crepe (I don't know what else to call it, maybe a savory pancake?). I find these very satisfying, and they're incredibly easy to make. They're especially delicious with fresh goat cheese, or scrambled eggs with vegetables, but they go with almost anything. Chris Kresser also developed his own version of the recipe, which is fluffier than mine, and more like a traditional pancake ( 2 ). Buckwheat is an exceptionally nutritious pseudograin that's rich in complete protein and minerals. In contrast to most whole grains, which have low mineral availability due to phytic acid, buckw...