Buckwheat flour gives these crepes their earthy, nutty flavor and beautifully thin, pliable texture, with a quick rest in the batter helping everything hydrate for that classic lacy edge. Whisked to a smooth, thin consistency and swirled around a hot pan, each crepe cooks up delicate and lightly golden with just a bit of pleasant chew from the buckwheat. Eggs help the batter hold together and puff slightly at the edges as it sets, giving these crepes structure without any heaviness. They're endlessly versatile — stack them warm for a savory filling or let them cool and roll them up with fruit and a drizzle of something sweet. This is a great recipe to have on hand for a dairy free breakfast spread, since the crepes themselves come together simply and reheat beautifully. Once you get the swirl-and-flip rhythm down, you'll want to make a double batch.
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Whisk together the buckwheat flour and salt in a large mixing bowl. Make a well in the center, add the eggs, and whisk from the center outward until a thick paste forms. Gradually pour in the milk while whisking, then add the water and melted butter, whisking until the batter is smooth and thin — about the consistency of heavy cream with no lumps remaining.
Cover the bowl and let the batter rest at room temperature for 30 minutes. This allows the buckwheat flour to fully hydrate and the batter to relax, which produces more pliable crepes.
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