- 1 1/4 cups buckwheat flour
- 3 large eggs
- 1/4 cup sunflower oil plus additional for skillet
- 3/4 cup cold nonfat milk
- 1 1/4 cups (or more) cold water
- 1/4 teaspoon salt
I typically fry all the crepes before assembling them in order to prevent stuff from getting on the skillet and causing the freshly poured crepes to stick. To reheat, simply throw the already cooked crepe onto the skillet over medium to medium-low heat and add your favorite filling (also works with left over crepes that have been stored in the fridge in a plastic bag). One traditional filling is cooked ham and cheese (Emmentaler, Gruyere, etc) and egg. Serve with cidre.