French Buckwheat Crepes

Instructions

1. Prepare the batter
   In a large bowl, whisk together the buckwheat flour, all-purpose flour, and salt. Make a well in the center and add the eggs. Begin whisking gradually, incorporating the flour mixture into the eggs.
2. Add the liquids
   Slowly pour in the milk while whisking continuously to avoid lumps. Add the melted butter and continue whisking until you have a smooth batter. If the batter seems too thick, add water gradually until it reaches the consistency of heavy cream.
3. Rest the batter
   Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 30 minutes (or up to overnight). This allows the flour to fully absorb the liquid and results in more tender crepes.
4. Cook the crepes
   Heat a 10-inch non-stick skillet or crepe pan over medium heat. Lightly brush with butter. Pour about 1/4 cup of batter into the center of the pan, then immediately tilt and swirl the pan to spread the batter in a thin, even layer across the bottom.
5. Flip and finish
   Cook until the edges begin to brown and the bottom is set, about 1-2 minutes. Using a thin spatula, carefully flip the crepe and cook for another 30-60 seconds on the second side. Transfer to a plate and cover loosely to keep warm while you cook the remaining crepes.
6. Add fillings (optional)
   For savory fillings, after flipping the crepe, sprinkle your chosen toppings (cheese, ham, mushrooms) over half of the crepe while the second side cooks. Once the cheese begins to melt, fold the crepe in half or quarters before serving.
7. Serve immediately
   Serve the crepes warm, either plain or filled with your favorite savory ingredients. Traditional Breton galettes are often served with a side of cider or a simple green salad.