Whisk the almond flour, buckwheat flour, eggs, and butter together in a medium bowl.

Slowly whisk in milk and vanilla extract.

Whisk vigorously until well-combined (about a minute). You can also use a blender for this step—blend for about 10 seconds. The goal is to have the batter well-incorporated with no chunks of flour. The batter will be thinner than pancake batter—though not as thin as a traditional crêpe batter.

Let the batter rest for 30 minutes.

After resting the batter, give it another quick whisking.

Heat a 9- or 10-inch crêpe pan or nonstick skillet on medium-high heat, cut off a sliver of butter, and swirl it around your pan. Use a paper towel to coat the pan evenly.

Pour about ¼ cup of batter directly in the center of the pan, then quickly lift the pan up and roll your wrist around as you hold it, so that the batter spreads out into a circle. These crêpes are quite delicate—smaller crêpes are easier to flip without tearing them.

Cook without disturbing the crêpe until it looses that raw batter appearance on top.

Use a non-scratch spatula to peel up the edges to gently see whether the crêpe is cooked enough to flip.

If it is, then flip and cook the other side.

Repeat with the rest of your crêpes, including whisking the batter first and lightly buttering the pan between each one.

As you finish your crêpes, stack them on a plate separated by squares of wax paper or parchment paper.

To serve the crêpes, roll up gently, then garnish with fresh berries and sprinkle with powdered sugar.