Buckwheat Crepes

• 1½ cups (350 ml) whole milk
• 1 cup (120

In a blender, combine the milk, both flours, salt, and eggs and blend until smooth. With the motor running, drizzle in the melted butter and blend until incorporated. Transfer to a bowl, cover, and refrigerate for at least 1 hour or up to 24 hours.

Heat a 6-inch (15-cm) crepe pan or a nonstick frying pan over medium-high heat. Add ½ tsp butter and swirl the pan until the butter melts an