Ingredients
2 cups whole milk
1 tablespoon sugar
1/4 teaspoon sea salt
3 tablespoons butter, salted or unsalted, melted
1/2 cup buckwheat flour
3/4 cup all-purpose flour
3 large eggs
Preparation
In a blender, or with a whisk, mix together all the ingredients until smooth. Cover and chill overnight.
Cook quickly in a crepes pan.
To store, once cool, wrap securely in plastic film, then foil. They’ll keep in the freezer for a couple of months. You can also store them in the refrigerator for up to three days, well-wrapped.
