For the buckwheat crepes: Combine the buckwheat flour and milk in a mixing bowl and mix until well combined. Gradually add 2 cups water, whisking until smooth. Whisk in the eggs. Add the oil, sugar and salt, and mix until well combined. Leave the batter to rest for 15 minutes.
Spray a crepe pan with nonstick spray. Pour in 1/2 cup of the batter and, with a spatula, spread the batter over the surface of the pan using a circular motion. Cook until beginning to brown underneath, about 1 minute. Flip the crepe with a spatula and cook until cooked through and golden brown. Repeat with remaining batter. You'll need 4 crepes to make Bobby's Breakfast Crepe.
For the breakfast crepes: Heat the olive oil in a nonstick pan over medium-high heat. Add the sausage patties and cook until browned and cooked through, about 5 minutes per side. Remove the patties to a plate and keep them warm in the oven.
Whisk together the eggs and milk in a bowl and sprinkle with salt and pepper. Set the pan used for the sausage patties over medium-low heat and pour in the egg mixture. Add the cheese and cook, stirring continuously, until the eggs are set, about the 3 minutes.
To assemble, set a crepe on a plate. Add a sausage patty and some scrambled eggs to the center. Fold the edges of the crepe inward and flip over the entire filled crepe so the seams are on the bottom. Serve immediately.
Recipe courtesy of Bobby Deen; buckwheat crepe recipe courtesy Lena Sklyut