Mix & match your favourite fillings
They are a little more delicate than wheat based crêpes, so don’t be disheartened if your first one isn’t perfect. Sorghum makes a malty, slightly wholemeal crêpe, but you could substitute other single flours or use a mixture: teff and buckwheat will give a darker, more flexible crêpe, whilst millet, maize and rice flour will give mild flavoured, slightly stiffer pancakes.