Making Crêpe Batter

1. In a large bowl, combine whole wheat and buckwheat flour and salt. Create a small well (hole) in the center of the flour mound. (I like gently pressing the back of a spoon on the flour mound to create the well.)
2. Crack eggs into the well and mix in the flour. Then, starting from the center, use a whisk to slowly incorporate the flour from the sides into the eggs, mixing gradually to prevent lumps.
3. As you mix, slowly pour in the milk, a little at a time, while continuously stirring. Continue adding milk in increments until you’ve added all 4 cups and the flour is fully incorporated. Adding the milk little by little will help reduce the likelihood of creating lumps in your batter and allow you to control the consistency of the batter (see notes above for tips on batter consistency). Using a whisk, continue stirring until you have a smooth batter without lumps.
4. Cover the bowl and place it in the fridge for at least one hour- ideally more than two. Tip: If making crêpes in the morning, I usually prepare the batter the night before and let it rest in the fridge overnight.

How to Make Crêpes

1. Prepare your pan. Warm a pan over medium heat. Once the pan is hot, use a napkin or paper towel to evenly coat it with olive oil or butter. Allow the oil to settle for a few seconds.
2. Fill your ladle with about ¼ crêpe batter. Depending on the size of your ladle or pan, you may need to add more or less batter.
3. Reduce the heat to medium-low, then pour the batter into the pan. Quickly tilt the pan in all directions using your wrist to spread the batter evenly. Any excess batter can be poured back into the bowl.
4. Cook crêpe on the first side for about 90 seconds. You’ll know it’s ready to flip when the edges start peeling off the pan’s side. If you place your spatula under the crêpe and it’s still sticking to the pan, let it cook a bit longer. Crêpe is ready to flip when it easily lifts off the pan.
5. Flip the crêpe to the other side and let it cook for about one minute.
6. Place cooked crêpe on a plate and continue until the batter is finished. Notes: Sometimes, I’ll halve this recipe so I don’t have to stand at my ‘crêpe making station’ for too long.