Makes about 12 crepes Difficulty
6 Tablespoons gf flour 2 Tablespoons buckwheat flour 1/2 cup milk 1/4 cup lukewarm water 2 large eggs 2 Tablespoons unsalted butter, melted 2 Tablespoons unsalted butter 1-1/2 Tablespoons sugar Pinch of salt
Combine the gf flour, buckwheat flour, milk, lukewarm water, eggs, 2 Tablespoons melted butter, sugar and salt in a food processor until smooth. Pour the batter into a pitcher or a container with a pouring lip. Cover with plastic wrap and let stand for 30 minutes.
Place a non-stick or seasoned crépe pan over medium heat. Coat the pan with a little unsalted butter. Stir the batter and pour about 2 tablespoons into the pan, lifting it off the heat and tilting the pan so that the batter forms an even, very thin layer. Cook until the top is set and the underside is golden. Turn the crépe over, using your fingers or a spatula, and cook until the second side is lightly browned. Remove the crépe to a plate. Continue to cook the rest of the crépes, adding a small amount of butter when necessary.