Buckwheat Crêpes

Put the water, milk, eggs, and salt into the jar of a blender, followed by the flours and then the butter. Blend until fully combined, about 1 minute, scraping down the sides with a rubber spatula as necessary. (The batter should have the consistency of heavy cream; if it’s too thick, add water a little at a time.) Cover and refrigerate for 2 to 24 hours.

To make the crêpes, heat an 8, 9, or 10-inch (I used 9-inch) nonstick skillet over medium-high heat. Once hot, use a pastry brush to brush the skillet with a couple drops of canola oil. Remove the skillet from the heat and pour in a slightly scant 1/4 cup of batter; while still off the heat, rotate the pan to spread the batter out (the batter should spread out along the bottom of the skillet without excess; you can tell if you need to use more or less batter based on this first crêpe).

Place the pan back on the heat; cook until the crêpe is browned on the first side (about 60 seconds), then gently slide a long metal spatula under it and flip it over. Brown slightly on the second side, about 20 to 30 seconds (it will only be a spotty brown on the second side, not evenly browned like the first side). Transfer the crêpe to a wire rack to cool (you can stack them on a plate once cooled), and cook the remaining batter the same way.

Fill with anything you like (I filled them with chocolate hazelnut spread and topped them with cherry sauce and a sprinkling of powdered sugar).

(Based on Julia Child’s recipe for Crêpes in Mastering the Art of French Cooking; published by Alfred A. Knopf, Inc.)