Recipe by Mark Bittman – Alternate recipe below
- 1 cup buckwheat flour
- 1 ⁄ 4 cup all-purpose flour
- 2 eggs
- 1 ⁄ 2 cup milk, plus more if needed
- 2 tablespoons butter, melted and cooled
- 1 ⁄ 8 teaspoon salt
- Butter for cooking
1. Put the buckwheat and all-purpose flours in a large bowl with the eggs, milk, melted butter, and salt. Add 1 cup water and whisk until smooth. (You can do this in a blender if you like.) If the batter isn’t quite pourable, add a little more water. Let the batter rest at room temperature for 1 hour or cover and refrigerate for up to 24 hours.
2. Heat the oven to 200°F. Put a large skillet (preferably nonstick or well-seasoned cast iron or steel) over medium heat and wait a couple of minutes; add a small pat of butter. When the butter melts, spread it over the surface. Stir the batter with a large spoon or ladle and pour about 2 tablespoons into the skillet. Swirl it around so that it forms a thin layer almost covering the bottom of the pan.
3. When the top of the crêpe is dry, after about 1 minute, turn it and cook the other side for 15 to 30 seconds. (The crêpe should brown only very slightly and not become at all crisp.) Bear in mind that the first crêpe almost never works, so discard it if necessary.
4. Repeat the process, adding butter to the skillet and adjusting the heat as needed, until all the batter is used up. Stack the crêpes on an ovenproof plate and hold in the oven, then fill and fold them all at once. Or better still, fill and fold each crêpe while it’s still in the pan and serve as it’s ready; if you want the filling warmed, keep the pan over low heat for a few minutes.
5. To fill and roll or fold crêpes: Put the filling over half the crêpe, fold over the other half to enclose it, then fold in half again. Or put the filling in the center of the bottom third and start rolling at the end with the filling. Or stack the filling in the center of the crepe and fold the crepe around it (see photo above).