Traditionally, savoury crêpes (galettes) are made with buckwheat flour (see crepes history) which makes them totally gluten free, therefor safe for persons suffering from celiac disease or gluten intolerant.
I don’t use any egg nor milk in the batter, which makes them also dairy free.
I have an option of totally vegan, with a beautiful seasonal homemade pesto/hummus to keep the crêpe yummy and juicy.
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