For the batter mix 2 cups of warm oat milk with half a teaspoon of salt and half a tablespoon of sugar. To substitute egg for viscosity, use 1 tablespoon of ground flaxseed. 

To put less oil in the pan, add 1 tablespoon of olive oil  to the batter.

Gradually add 2 or 3 cups of flour. The batter shouldn’t be too thick. Let the batter  rest for 30 minutes.  

Crepes need to be baked in a well-heated pan.  You may sprinkle the pan with a little bit of olive oil before the first crepe.

Pour in the batter. Bake crepes until golden brown on both sides.

For the filling cook buckwheat. Boil 1 cup of buckwheat with 2½ cups of water and ½  a teaspoon of salt for about 30 minutes.

Chop one onion finely, then sauté  it with oil and mix with cooked buckwheat.

Stuff warm crepes with the buckwheat and shape them in the form of envelopes.