- 1/4 (1/2 stick) cup butter
- 3/4 cups buckwheat flour
- 1/4 cup all purpose flour
- 1/2 teaspoon salt
- 3 large eggs
- 1-1/4 cups whole milk
- Melt the butter in a small saucepan and set aside to cool.
- In a large bowl, sift together the buckwheat flour, all-purpose flour and salt. Make a well in the center.
- Whisk until the eggs and flour are thoroughly mixed. Slowly add half of the milk, whisking constantly and gradually drawing in the flour to make a smooth batter.
- Stir in half of the melted butter and half of the remaining milk. Allow to stand for 2 hours.
- Just before cooking, stir and check the consistency of the batter. It should be like thin cream. If necessary, add more milk to achieve the right consistency. Use the remaining butter to coat the pan.
- Heat an 8" crepe pan or skillet over med-high heat. Sprinkle a few drops of water on the pan; if they sizzle, the pan is ready to use. Brush with a little of the melted butter.
- Using a 1/4 cup measure, fill it with batter and pour it into the skillet. Immediately pick up the pan and tilt and swirl it so that the batter covers the entire bottom of the pan. Pour any excess batter back into the bowl.
- Loosen the edges of the crepe with a metal spatula. You can use a spatula to turn the crepe, but I usually, turn it with my fingers. Using both hands, I pick up the loosened edges with my thumb and index finger and quickly flip it over.
- Cook on the other side until lightly brown (usually less than a minute) and slide it out onto a plate. Cover with waxed paper. Repeat with the remaining batter.
These crepes are usually filled with seafood, cheese or ham and cheese or other savory combinations.
Crepes may be kept tightly wrapped for up to 3 days in the refrigerator. They may also be frozen. Be sure to bring them to room temperature before using.
Crepes may be reheated. Heat a skillet and brush with a little butter. Heat gently on both sides.