Prepare the vegetables by slicing red bell pepper, yellow bell pepper, kohlrabi, carrot, and cucumber.

Mix 1 cup of buckwheat flour with 1 cup of water until smooth.

Heat a frying pan and lightly coat it with perilla oil.

Pour a thin layer of buckwheat batter onto the pan and spread evenly.

Flip the crepe once the bottom is cooked and the edges lift easily.

Place the cooked crepe on a large plate and arrange sliced vegetables neatly on top.

Roll the crepe tightly like a sushi roll with the vegetables inside.

Slice the rolled crepe into bite-sized pieces.