Buckwheat Crêpes

1. Warm Milk Mixture

In a small saucepan, warm 2 cups of milk and add ¼ teaspoon of salt, ½ teaspoon of sugar, and melt 4 tablespoons of butter to create a harmonious blend of flavors.

2. Prepare Flour Mixture

In a separate bowl, mix together 1 cup of unbleached all-purpose flour with ¼ cup of buckwheat flour. Make a well in the center and stir in 1 tablespoon of vegetable oil and 3 beaten eggs to integrate the wet and dry ingredients smoothly.

3. Combine Mixtures and Beer

Gradually whisk the warm milk mixture into the flour and egg blend, ensuring a smooth, lump-free batter. Strain if necessary, and whisk in ½ cup of beer until well-mixed.

4. Rest Batter

Cover the bowl and refrigerate the batter overnight to allow flavors to meld and the batter to thicken slightly. Remove the batter from the refrigerator about an hour before cooking to bring it closer to room temperature.

5. Cook Crêpes

Heat a crêpe pan over medium heat and lightly grease it with vegetable oil. Pour about 2 tablespoons of batter into the pan, tilting and rotating to spread evenly. Cook each crêpe for about 1 minute on one side, flip, and cook for another minute on the other side. Serve immediately or stack to enjoy at room temperature within a few hours.