Buckwheat Crepes

see below for a variety of sweet & savoury serving suggestions

Whisk eggs with milk and a pinch of salt in a large mixing bowl. Sift the flour over and whisk until just combined. You can use the batter immediately or allow it to sit for an hour to develop the flavours (be sure to re-whisk if you do as the flour will separate from the liquid).
To cook, heat a 22 cm saucepan over a medium high heat. Add a fifth of the butter or oil (just under a teaspoon) and swirl to coat the pan. Working quickly, add 50 ml of the batter and swirl to evenly distribute over the base. Cook for about one minute, or until the edges of the crepe are crisp, then flip and cook for another 30 seconds. Remove the crepe to a plate and keep warm in a low oven. Rub the pan clean using kitchen towel and return to the hob, adjusting the heat if your butter browned too quickly the first time around. Repeat the process until all the batter is gone.
To serve, either roll or enfold your chosen fillings in the crepe and enjoy warm or at room temperature.
The cooked crepes will keep for 3 or 4 days in your fridge, given they’re tightly covered. To reheat, cover with foil and place in a 150°C oven for about 10 minutes.