Buckwheat Crepes

• Using a Hand Blender: In a large mixing bowl, add the eggs, buckwheat flour, white rice flour, and a pinch of salt. Then, add your choice of milk and the melted butter, and blend.
• Mixing by Hand with a Whisk: Start by whisking the 4 eggs until they are well beaten. Then, add around half of the flour and whisk until it is uniform. Step by step, add the rest of the flour and some of the milk when the batter gets too dry to whisk. When all the flour is used, add the rest of the milk, add salt, and slowly pour in the melted butter while continuing to whisk.

Note: Keep adding the milk until you have a smooth batter with a consistency similar to heavy cream. You may not need to use all 500 milliliters of milk; it depends on the flours you are using and their absorption rate.

Allow the crepe batter to rest for about 5-30 minutes. This rest time will help the flours absorb the liquid and improve the texture of the crepes. If you don't have time, you can also start right away.

While the batter is resting, preheat a non-stick skillet or crepe pan over medium heat.

Once the pan is hot, ladle a small amount of batter into the center, swirling it around to spread it thinly and evenly across the bottom of the pan. You want to create a thin crepe, so pour just enough batter to coat the pan's surface and almost shake your pan. Cook for about 1-2 minutes until the edges start to lift, and the crepe becomes lightly golden brown on the bottom.

Carefully flip the crepe using a spatula or your fingers and cook for an additional 1-2 minutes on the other side until it's cooked through and lightly browned.

Continue making crepes with the remaining batter. It should not be necessary to grease the pan in between because of the butter in the batter. But if the dough gets too sticky, you can add a small amount of additional melted butter or oil if needed.

Once cooked, remove the crepes from the pan and place them on a plate. You can serve these gluten-free crepes with a variety of fillings, such as Nutella, fresh fruit, whipped cream, or savory fillings like cheese, ham, or spinach.