Buckwheat flour adds a delicious nuttiness to crepes or pancakes, typical of what you'll find in Brittany, France.
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400g buckwheat flour (such as Doves)
100g wheat flour
a pinch of salt
150g salted butter, melted
Method Prep:5min › Cook:3min › Ready in:8min
Mix both flours with salt in a bowl. Add the eggs then water and whisk until smooth. Add the melted butter to the bowl.
Set aside for 2 hours at room temperature.
Lightly butter a crepe or flate frying pan and heat over medium heat. Pour a ladle of batter onto the pan and cook for one minute per side. Turn the crepe over then serve immediately with a filling of your choice (cheese and ham, orange and cream, blueberries, nutella, etc).
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