In a medium bowl, combine the buckwheat flour, baking soda and salt.
Then, add the water and whisk well. The mixture will be slimy, this is normal!
Warm a large non stick pan over medium high heat. Melt a little coconut oil in the pan.
When warmed, turn down the heat to medium and add about ½ cup of the mixture and move the pan around right away to help distribute the mixture in a large circle.
Cook for about 1-2 minutes on the first side. The wrap is ready to flip when bubbles/holes are forming, the crepe is golden brown and lifts easily with a spatula. Cook for another minute or 2 on the other side. Transfer to a plate and keep going with the rest of the batter. It should give you about 4 wraps.
Stuff the wraps with the filling of your choice, either sweet or savory. They pair perfectly with this vegan ricotta combined with fresh dill and roasted asparagus.