The only traditional dish I found most tricky is Buckwheat. If you really want the traditional crepe, a crepe that is gluten-free, with no other flour added to it then you need to be pro at making crepes on a nonstick pan.
The only seasoning, we add to Buckwheat crepe is a pinch of salt. Thus, they are savory, and we eat them with soupy curries unlike the wheat flour crepes (Giyalling) which we eat with tea and they are brushes with oily before we eat them. The wheat flour Crepe we make is a beautiful brown, but the buckwheat crepes are dark brown to almost black in color and taste a bit bitter.

Benefits of Buckwheat includes:

It is gluten-free thus it is good for people with a gluten allergy (Coeliac Patients).
Iron in Buckwheat is beneficial for anemia patients.
Zinc with iron together in buckwheat can helps strengthens the immune system.
Selenium in Buckwheat prevents diabetes.
Rutin in Buckwheat help strengthen capillary walls.

Tools to make buckwheat crepes in Hunza and Gilgit Baltistan:

A flat pan
Ladle
A bowl
wooden turner

Buckwheat Crepe Ingredients:

The ingredients are those we used in Hunza to make a gluten-free healthy crepe.
Buckwheat
Salt
Water

Method:

• In a bowl pour some water.
• Add buckwheat flour in the batch while stirring the mixture and make a thin batter.
• Add salt to taste before making a crepe.

The pan should be warm enough but not too much hot else you will not get a crepe but a lump of Uncooked batter. The traditional crepe is made on a flat pan which is not supposed to be non-stick and cooked on firewood.

Serving:

We eat buckwheat crepes with any soupy. It can be a meat and turnip soup, Apricot kernel sauce, black lentil curry or any type of curry that has some amount of soupy touch to it. This is the traditional way of serving buckwheat crepe, but you can eat it any way you like.

Note: If you want to read more about Buckwheat read this: Buckwheat in Karakorum and Hindukush