Buckwheat Crêpes

In Brittany, France, crêpes are made with buckwheat flour. Because buckwheat flour is gluten-free, the pancakes can easily turn out brittle and inflexible. Using a combination of buckwheat flour and gluten-forming all-purpose flour produced crêpes that were pliable yet resilient. Increasing the salt and butter rounded out the bitter edge of the buckwheat, so the crêpes were nutty, rich, and well-seasoned.

½ tsp. vegetable oil
¾ cup (3⅜ oz) buckwheat flour
¼ cup (1¼ oz) all-purpose flour, unbleached
½ tsp. kosher salt
2 cups milk
3 large eggs
4 Tbsp. salted butter, melted and cooled

The crêpes will give off steam as they cook, but if at any point the skillet begins to smoke, remove it from the burner and turn down the heat. Salted butter is traditional, though unsalted butter can be substituted. If using unsalted butter, add an additional ¼ tsp. of salt to the batter. Stacking the crêpes on a wire rack allows excess steam to escape so that they won't stick together.

Heat oil in 12" nonstick skillet over low heat for at least 5 minutes.

While skillet heats, whisk buckwheat flour, all-purpose flour, and salt together in medium bowl. In second bowl, whisk together milk and eggs. Add half of milk mixture to flour mixture and whisk until smooth. Add melted butter and whisk until incorporated. Whisk in remaining milk mixture until smooth.

Using paper towel, wipe out skillet, leaving thin film of oil on bottom and sides. Increase heat to medium and let skillet heat for 1 minute. Test heat of skillet by placing 1 tsp. batter in center and cooking for 20 seconds. If mini crêpe is golden brown on bottom, skillet is properly heated; if it is too light or too dark, adjust heat accordingly and retest.

Lift skillet off heat and pour ⅓ cup batter into far side of skillet; swirl gently in clockwise direction until batter evenly covers bottom of skillet. Return skillet to heat and cook crêpe, without moving it, until surface is dry and crêpe starts to brown at edges, loosening crêpe from sides of skillet with rubber spatula, about 35 seconds. Gently slide spatula underneath edge of crêpe, grasp edge with your fingertips, and flip crêpe. Cook until second side is lightly spotted, about 20 seconds. Transfer crêpe to wire rack. Return skillet to heat for 10 seconds before repeating with remaining batter. As crêpes are done, stack on rack. Serve.

Make-Ahead: Crêpes can be wrapped tightly in plastic wrap and refrigerated for up to 3 days or stacked between sheets of parchment paper and frozen for up to 1 month. Allow frozen crêpes to thaw completely in refrigerator before using.

Makes 10 crêpes.