Place the milk, buckwheat flour, eggs, and salt into a high-powered blender. Blend on high speed until smooth (about 30 seconds).

Heat a 10” frying pan over medium-high heat or preheat a crepe maker. If using a crepe maker, skip down to the crepe maker steps.

Frying Pan: Right before placing the batter into the frying pan, spray the frying pan with non-stick cooking spray. You’ll want to spray the frying pan between each crepe to prevent sticking.

Lift the frying pan from the heat and turn it towards you. While tilted, start pouring in batter, rotating the frying pan while pouring so that the crepe batter evenly spreads into a thin circle about 8” in diameter. Rotate the pan quickly, as the batter will start cooking the moment it touches the hot frying pan. Use about 1/3 cup of batter per crepe.

Place the frying pan back onto the heat and cook for 1 to 2 minutes (edges will be set and start to lift slightly.

Using a silicone spatula, gently flip the crepe to cook on the other side (about 1 to 2 minutes until set).

Crepe Maker: If using a crepe maker, follow the directions for your specific crepe maker. Using a crepe maker will create much thinner crepes – see comparison photo. Crepes are usually pretty thin so this is the preferred method. With thin crepes, they will be more fragile so work carefully with a rubber spatula when removing crepes from the crepe maker.

Place the cooked crepe on a plate and continue the steps above with the remaining batter.

Serve crepes warm with your choice of filling.