Since we started making crêpes we have always used two different batters. A slightly richer sweet batter with a touch of vanilla, and a Buckwheat batter for savory crêpes. Many crêpe parlors use only one batter, it is certainly much simpler to have one size fit all crêpes. But we really like the flavors each batter brings to their respective family of crêpes. That trumps convenience, in our book.
When we added Gluten Free crêpes last year, we used one batter for all crêpes. Very good but we were unable to offer the experience our wheat-able folks were having. Now we can. We have a Gluten Free savory batter with buckwheat. It is still based on rice flour, but the added buckwheat gives it a new dimension. Initial impressions are very positive.
We hope the GF community will enjoy these crêpes. We enjoy making them for you. And wheatables too!