Rustic Buckwheat and Beer Crêpes

1. Warm Milk Mixture

First, warm the milk, salt, sugar, and butter in a small saucepan until the butter is fully melted. This ensures that the butter is evenly distributed throughout the mixture, giving your crêpes a consistent texture. Once the butter has melted, set the mixture aside to cool slightly.

2. Combine Flours

Next, combine the all-purpose flour and buckwheat flour in a bowl. Stir them together to make sure they are well integrated.

3. Mix Eggs and Oil

In another large bowl, make a well in the center of the flour mixture and add the vegetable oil and eggs. Stir until the batter becomes stiff and lump-free.

4. Incorporate Milk Mixture

Gradually whisk in the warm milk mixture, adding it bit by bit, until the batter is smooth. If you notice any lumps, you can strain the batter to ensure it's perfectly smooth.

5. Add Beer and Rest Batter

Whisk in the beer, which adds both liquid and flavor to your batter. Cover the bowl and refrigerate the batter overnight. This resting period allows the flavors to meld and the batter to develop its full potential.

6. Bring Batter to Room Temperature

About an hour before you plan to cook the crêpes, remove the batter from the refrigerator to bring it to room temperature. This ensures that the batter cooks evenly.

7. Heat and Grease Pan

Heat a crêpe pan over medium heat and moisten a folded paper towel with a bit of oil to lightly grease the pan.

8. Cook Crêpes

Pour about 2 tablespoons of batter into the pan, using a small ladle or large spoon. Tilt and rotate the pan to spread the batter evenly. Cook each crêpe for 1-2 minutes per side, until the edges are browned and the crêpe is cooked through. Turn out the crêpe and either serve immediately or stack them for later use.

9. Store and Reheat

You can store these crêpes at room temperature for several hours or in the refrigerator for up to 2 days. If you need to reheat them, a quick warm-up in the pan or microwave will do the trick.