- 5 tablespoons unsalted butter, plus more for the skillet
- 2/3 cup buckwheat flour
- 1/3 cup all-purpose flour
- 1 3/4 cups whole milk
- 3 large eggs
- 1/2 teaspoon salt
- 1/4 cup chopped fresh parsley (optional)
- Assorted fillings
Melt 5 tablespoons butter in an 8-inch nonstick skillet. Combine the melted butter, both flours, the milk, eggs and salt in a blender and process until smooth (set the skillet aside). Let the batter rest at room temperature at least 1 hour or overnight. Stir in the parsley, if desired.
Preheat the oven to 300 degrees. Heat the skillet over medium heat until a drop of water sizzles in it. Lightly butter the skillet, then add a scant 1/3 cup batter and quickly swirl to coat the bottom of the pan. Cook until the crepe sets and browns around the edges, about 2 minutes. Carefully lift with a rubber spatula, flip over and cook about 30 more seconds. Transfer to a plate.
Repeat with the remaining batter, adding more butter as needed and stacking the finished crepes. Wrap the crepes in a damp dish towel and place in the oven to reheat, about 10 minutes.
(You can make the crepes a day ahead. Just wrap in plastic and refrigerate, then reheat before assembling.) Serve with assorted fillings.
Photograph by Con Poulos
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