Buckwheat Crêpes

Buckwheat makes a very tight crêpe, and the inclusion of beer in this recipe adds to its naturally sour flavour. The batter will keep refrigerated for 5 days to a week. If you like, the crêpes can be made several hours in advance, but keep them covered. (You may rub the pan with butter and wipe it out with absorbent paper to keep the first crêpe from sticking; you won’t have to do it again.) This recipe makes enough for 32 crêpes, approximately 15