Name: Raspberry Buckwheat Crepe
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Ingredients: 80 g buckwheat flour (see note below); salt (pinch); 1 egg; 200 ml milk of choice (low FODMAP: if using dairy – use lactose-free); 80 g frozen raspberries; butter (for frying)