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, then 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. Fill with desired ingredients and fold over. Repeat.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Lena Sklyut