Buckwheat crêpes, a.k.a. galettes de sarrasin, are a little thicker than regular wheat-flour crêpes and lot more assertive, thanks to the strong, nutlike flavor of buckwheat. Rarely used in desserts, buckwheat crêpes can be used in any savory crêpes recipe. The batter needs to rest for an hour before cooking, so be sure to factor this into your schedule.
Combine in a blender or food processor until smooth:
1/2 cup buckwheat flour
1/2 cup all-purpose flour
1 cup milk
3/4 cup water
3 large eggs
2 tablespoons vegetable oil
1 teaspoon salt
Scrape down the sides of the container with a rubber spatula and process until thoroughly blended, about 15 seconds more. Pour the batter into a pitcher or other container with a pouring lip. Cover with plastic wrap and let stand for 1 hour or refrigerate for up to 1 day. Proceed as for Basic Sweet Crêpes.
