- 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.)