Buckwheat Crepes

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In a large bowl, sift together the buckwheat flour, all-purpose flour and salt. Make a well in the center, add eggs. Whisk until the eggs and flour are thoroughly mixed. Slowly add half the milk, whisking constantly to make a smooth batter. Stir in half of the melted butter and half of the remaining milk. Allow to stand for 2 hours. Just before cooking, stir and check the consistency of the batter. It should be like thin cream. If necessary, add more milk to achieve the right consistency. Reserve the remaining butter for coating the pan. Heat an 8" cr?pe pan or skillet over med-high heat. Sprinkle a few drops of water on the pan; if they sizzle, the pan is ready to use. Brush with a little of the melted butter. Pour 1/4 batter into skillet. Immediately pick up the pan and tilt and swirl it so that the batter covers the entire bottom of the pan. Pour any excess batter back into the bowl. Loosen the edges of the cr?pe with a metal spatula. When the edges of the cr?pe are dry, using both hands, pick up the loosened edges with your thumb and index finger and quickly flip it over. Cook on the other side until lightly brown (usually less than a minute) and slide it out onto a plate. Cover with waxed paper. Repeat with the remaining batter.

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