A classic French dish that pairs beautifully with egg, cheese, and ham.
325ml waterOptional: fried eggs, grated Gruyère cheese, and thinly sliced ham, for fillingIn a large bowl, whisk together buckwheat flour, all-purpose flour, and salt. Add egg, milk, and water and whisk until thoroughly combined and slightly aerated.
In a nonstick skillet or well-seasoned carbon steel crepe pan, melt about 1/2 tablespoon butter over high heat until browned and starting to smoke. Add just enough batter to thinly coat bottom of pan , swirling to evenly cover. Return to heat and let cook until bottom is beginning to brown well and top looks dry, 30 seconds to 1 minute. Reduce heat at any point to prevent burning.
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