Buckwheat crepes

Ingredients

For 30 crêpes

• 500 g buckweat flour
  
• 2 teablespoons of wheat flour
  
• 1 teablespoon of coarse salt
  
• 1 egg
  
• 1 tablespoon of oil
  
• 1 liter of water
  
• 25 cl of semi-skilled milk
  
  

Preparing the batter

- In the bowl, put the buckweat flour, the weat flour, the salt, the egg, the oil and the water.

- Stir to form a compact ball. Add 10 cl of milk and beat until obtain a fully smooth without lumps.

- Add progresively the rest of the milk.

Leave to stand for about an hour before cooking.