Buckwheat Crepes

Mix together the dry ingredients: two-and-a-half cups all-purpose flour (he recommends the gluten-free version from Whole Foods), two-and-a-half cups buckwheat flour, and two teaspoons salt.

In another large mixing bowl, combine the following wet ingredients: two cups cold water, two cups milk (whole works best), one teaspoon vegetable oil, and four eggs.

Gradually add the dry ingredients to the wet, whisking as you do. Whisk for five to 10 minutes. Add water if mixture is too thick.

Refrigerate mixture for at least two hours. It will keep, covered, for three to four days.

Coat a large skillet with grapeseed oil and heat to medium-high. Ladle six ounces of the crepe mixture into the skillet, spreading it thinly and evenly with a spatula. Cook on one side for three to five minutes, then flip and let cook for 30 seconds on the other side.

Flip it one more time and add your filling ingredients to the center within two to three minutes of your final flip. Chantepie loves a simple tomato, basil, and mozzarella crepe, finished with a drizzle of olive oil.

Fold right side of the crepe just past the middle, then fold the left side just past the middle. Do the same with the top and bottom to create a four-sided fold.

From “How to Make Crepes.”