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Make the recipe here:
Buckwheat Crepes
Makes about 16 crepes

1/2 cup buckwheat flour (try Bob’s Red Mill)
1/2 cup all purpose unbleached flour
1 cup or more 1% milk
2 large eggs
Pinch of salt
1 tablespoon unsalted butter
Ham
Cheese

In a blender, add flours, milk, eggs and salt. Blend on high until combined. Batter should be consistency of heavy cream. Add more milk if needed. Let sit in refrigerator 2 hours or overnight.

Heat 8-inch non-stick crepe pan over medium heat. Brush pan lightly with butter. Ladle in about 3 to 4 tablespoons batter into pan, swirling pan to coat bottom evenly with batter. Cook until top begins to dry and underside is lightly brown, about 1 minute. Gently flip crepe over using fingers or spatula. Cook second side until light brown, about 1 minute longer. Transfer to a plate and cover to keep warm. Repeat with remaining batter.

Fill crepes with desired filling and serve immediately.

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