250mlmilk of your choice. Dairy or almond milk are great choices.
20gmelted butterorganic or grass-fed if possible.
125mlof cold water
Extra virgin olive oil for frying
Instructions
In a large mixing bowl mix the eggs, salt and sugar, add milk and whisk well until everything is combined.
Add flour to the mix and whisk again until everything is incorporated.
Cover the bowl with glad wrap or an airtight lid and refrigerate for at least an hour. You can refrigerate overnight for even better results, but it will work just fine after an hour or two.
Add cold water to the crepes batter and whisk well to combine.
Heat a small frying pan on medium-high heat. Brush the pan with some olive oil.
Using a soup ladle, add 1/2 ladle of the mixture to the middle of the hot pan and circle the pan so that dough is evenly distributed across the frying pan.
Cook it for a minute or two until the crepe is nice and golden, flip it using the spatula, and cook it for 1/2 minute on the other side. Take the crepe out and put it on a large plate.
Brush the pan again and repeat with the next one until you have used all the batter.
Notes
Buckwheat crepes require a slightly longer cooking time than regular wheat crepes.
The second side will cook faster than the first side. If you leave the crepe in a pan for too long after you flipped it, it will become too crispy.
For best results, you have to brush the pan with just a little olive oil every time before you start making a new crepe. Use a pastry brush like this one.
To make thin crepes use less batter and a little bit more for the thicker ones.