Add fresh feta, drained from the brine to small blender. Note: if you are unable to source fresh feta, you may need more liquid to puree (fresh carries more moisture from brine).

Blend lightly to break up, stirring as you go (it will be thick and hard to blend).

In a small bowl, add olive oil and lemon juice. Stir.

With blender running on low, pour liquid slowly through lid as the feta is blending to emulsify, stirring as needed to help puree. Do not overmix.

Remove from blender and stir in honey.

Store in airtight container in fridge for up to 5 days.

In a blender, add milk, water, eggs and salt. Mix on low speed.

Blend after each addition: add buckwheat flour, 1 to 1 flour, then the canola oil.

Blend for one minute until thick and creamy, yet light.

In a nonstick skillet or well-seasoned carbon steel crepe pan, melt about 1/2 tablespoon (7g) butter or coconut oil over high heat until warmed.

Add just enough batter to thinly coat bottom of pan (about 80ml; 1/3 cup), swirling to evenly cover. Return to heat and let cook until bottom is beginning to brown well and top looks dry, 30 seconds to 1 minute. (To make sure, check the bottom for browning by gently lifting an edge of the crepe.) Reduce heat at any point to prevent burning.

Flip and continue just until lightly browned. Be careful to not overcook or crepe will get brittle and crack.

Remove from pan and cool. Serve immediately or store in airtight container for up to 5 days.

Fill crepes with toppings of choice. Serve warm.