- 1/2 cup buckwheat flour
- 2 Tbsp white flour
- 5 Tbsp sourdough starter
- 1/4 cup water
- 1/4 cup milk
- 1 egg
- 1/4 tsp salt
- butter for cooking
- Whisk together all of the ingredients Let the batter rest for at least an hour.
- Melt a bit of butter an 8- or 10-inch nonstick skillet and place over medium heat.
- Pour a couple of tablespoons of batter into the skillet. Swirl it around so that it forms a thin layer on the bottom of the pan. (If the crêpes doesn’t get thin enough, add a little more milk or water to the batter – I ended up adding about 2 Tbsp water to mine.)
- When the top of the crêpes is dry, after about a minute, flip and cook the other side for 15 to 30 seconds. (The crêpes should brown only very slightly and not be at all crisp, or so says Mark Bittman – I actually like my crepes a bit crispy so do as you wish.)
- Stack the crêpes on a plate as you make them. You can keep them warm in a low oven while you make the remaining crêpes. Or freeze the leftover crêpes, separating each crêpes with a piece of parchment paper.