Buckwheat Crepe

  • 1 cup (250 ml) whole milk
  • ½ tablespoon sugar
  • 1/8 teaspoon sea salt
  • 1.5 tablespoons (40 gr) butter, salted or unsalted, melted
  • ¼ cup (35 gr) buckwheat flour
  • 3/8 cup (53 gr) all-purpose flour 
  • 1.5 large eggs

In a blender, or with a whisk, mix together all the ingredients until smooth. Cover and chill overnight.

To fry the crêpes, remove the batter from the refrigerator about an hour before frying. Stir it briskly; it should be the consistency of heavy cream. (If not, you can add a tablespoon of milk.)