- 1 Cup buckwheat flour
- 3/4 Teaspoons salt
- 2 large eggs
- 1 Cup milk
- 1 Tablespoon unsalted butter, melted
- 1/4 Cup water
- Toppings, as desired
Combine the flour, salt, eggs, milk, and melted butter in a blender, and blend until smooth.
Cover batter and let rest in the refrigerator for at least 2 hours.
When you’re ready to cook the crêpes, thin the batter with water, until it reaches your desired consistency.
Heat a non-stick skillet over medium-high heat. Lightly grease the pan with butter or oil, then pour in enough batter to coat the bottom of the pan — swirling the pan as you pour in the batter will help ensure an even coating.
Cook the crêpe for 1-2 minutes on the first side, until it’s golden and lifts easily from the pan. Flip it over and cook for 1-2 minutes on the other side.
Transfer cooked crêpes to a plate, stacking them one on top of the other, and covering them with a towel while you cook the remaining batter.
Fill as desired, and serve warm.