Buckwheat Crepes

Step 1

In a blender, or with a whisk, mix together all the ingredients until smooth. Cover and chill overnight.

Step 2

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.)

Step 3

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.

Step 4

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.)

Step 5

Lift the pan and pour 1/4 cup 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.

Step 6

After about a minute, run a non-stick spatula around the underside of the rim of the crêpe, then flip the crepe over. I grasp the crepe with my fingers, but you’re not me (…consider yourself lucky!) and I’m not you. So use the spatula if you wish.

Step 7

Let the crêpe cook on the flip side for about 30 seconds, then slide it out onto a dinner plate. Repeat, cooking the crepes with the remaining batter, stirring the batter every so often as you go.

Step 8

Crêpes should be served warm. To rewarm the crêpes for serving, fold the crepes and put them in a baking dish covered with foil. Heat them in a moderate oven until warmed through.