Classic Buckwheat Crepes
3 large eggs
3/4 cup all-purpose flour
1/2 cup buckwheat flour
2 cups whole milk
1 tablespoon sugar
1/4 teaspoon salt
3 tablespoons unsalted butter, melted
Directions:
1. In a medium bowl, lightly whisk the eggs. Then whisk in all of the remaining ingredients. Cover bowl and chill overnight.
2. Set the batter out to come to room temperature for an hour before cooking. Preheat a large 10” skillet over medium-high heat. Add a small pat of butter and use a paper towel to quickly spread the butter around the pan. Add 1/4 cup of batter and tilt the pan so that the batter spreads into a circle. Cook each side for 1 – 2 minutes, or until golden brown. Unused crepes can easily be stored wrapped in the fridge for a couple of days, or frozen for several months.
