David Leibovitz is amazing pastry chef! This is his recipe for buckwheat crepes, if you have issues with wheat you can use all buckwheat flour. If you have extra they freeze wonderfully, just separate them with wax paper. I made savory with cheese, bacon & green onions; sweet with Nutella & whip cream and fruit with strawberry spread, strawberries & whipped cream.
2 cups whole milk
1 TBSP sugar
1/4 tsp sea salt
3 TBSP butter, melted
1/2 c buckwheat flour
3/4 c all-purpose flour
3 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.)
Heat a 8- to 9-inch skillet on the stovetop. You can use a real crêpe pan that’s been seasoned, but I use a Tefal non-stick skillet which works great.
Drop a tiny piece of butter or neutral oil in the hot pan and wipe it around with a paper towel. (I only do this for the first crêpe.)
Lift the pan and pour 1/4 c of the batter in the middle of the hot skillet, swirling the pan to distribute the batter quickly and evenly. The pan shouldn’t be too hot or too cold: the batter should start cooking within a few seconds, giving you just enough time to swirl it. It may take a couple of crêpes for you to get your rhythm.
After about a minute, run a non-stick spatula around the underside of the rim of the crêpe, then flip the crepe over.
Let the crêpe cook on the flip side for about 30 seconds, then slide it out onto a dinner plate.
For savory – melt the cheese and top with bacon and green onions. Top with a little sour cream.
For sweet – remove from pan, add ingredients, fold and top with whipped cream.
Makes 12 – 16 Crepes.