• 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.)