Buckwheat Crepes with Maple Syrup Bananas

This recipe made 5 good sized crepes

We made these crepes this morning before church.  I thought they were really great.  Jeremy thought they were okay...he was hoping for pancakes instead :)  

• 2/3 cup buckwheat four
• pinch of salt
• 1 large egg lightly beaten
• 1/2 cup dairy free milk (we used almond milk)
• 1/2 cup water
• 3 tbsp butter 
• 3 tbsp maple syrup
• 2 bananas cut thickly

1. Mix together flour and salt in mixing bowl.  Add in beaten egg, milk and water.  use whisk to gradually mix flour with liquid ingredients.  Mix until batter is smooth.
2. Melt 2 tbs butter and stir it into the batter.  Cover batter.  Let rest for 30 minutes.
3. Melt small amount of butter in medium skillet When the skillet is hot, pour in enough batter to make a thin crepe, swirling the skillet to make an even layer.
4. Cook one side until lightly browned.  Flip.  Cook other side.  Make each crepe this way adding more butter to pan when necessary.
5. To make maple syrup bananas.  Add 1 tsp butter in a small skillet.  Heat butter until melted.  stir in the maple syrup and bananas.  Cook for 2-3 minutes or until bananas have softened and sauce and thickened.  
6. Serve bananas on top of crepes!