Step 1

Sift together the buckwheat flour and salt. Place in a big mixing bowl and create a well in the middle.

Step 2

Break in the egg and mix with a spoon.

Step 3

Now using a whisk, slowly add in some water until your batter becomes a velvety smooth liquid, that has the consistency of heavy cream.

Step 4

Heat a 12-inch nonstick skillet/pan over medium heat.

Step 5

When your pan is hot, drop a in dollop of butter and swirl it in so it coats the entire pan evenly (the butter should melt right away when touching the pan, but not brown. If the butter browns, lower the heat a bit).

Step 6

Immediately, add 1/3 cup of batter and swirl your pan quickly to completely cover the bottom. Cook until micro-bubbles form on all over the edges of the crepe (giving it a lace-like look) and the underside of the crepe is dry– about 2 minutes.

Step 7

Loosen edge of crepe with a rubber spatula. Then, with your fingertips, peel off the crepe and quickly flip it. Cook for an additional 30 seconds.

Step 8

Slide your crepe out of your pan, onto a plate, and cover with a dish cloth. Repeat. Well stacked and wrapped, your crepes can be kept up to 3 days in the fridge.