Buckwheat-Sweet Crêpes

Instructions

1. In a large bowl, whisk together the buckwheat flour, all-purpose flour, granulated sugar, and fine sea salt.
2. In a separate bowl, beat the eggs and then whisk in the whole milk, melted butter, and vanilla extract until combined.
3. Gradually pour the wet ingredients into the dry mixture, whisking continuously until you have a smooth, thin batter without lumps.
4. Let the batter rest for 10 minutes at room temperature to hydrate the flours and improve texture.
5. Heat a nonstick skillet or crêpe pan over medium heat. Lightly grease with butter or oil using a paper towel to avoid excess.
6. Pour about 1/4 cup (60 ml) of batter into the center of the pan and immediately tilt the pan in a circular motion to spread the batter thinly and evenly.
7. Cook the crêpe for about 1 to 1 1/2 minutes until the edges start to lift and the bottom is golden brown.
8. Carefully flip the crêpe with a spatula and cook the other side for 30 seconds to 1 minute until cooked through.
9. Transfer the cooked crêpe to a warmed plate. Repeat with remaining batter, lightly greasing the pan between crêpes as needed.
10. Serve warm with your favorite sweet fillings or toppings such as fresh fruit, whipped cream, or jam.