created: 2004-07-20 22:11:29
From The Ontario Harvest Cookbook
2/3 cup all-purpose flour 1/3 cup buckwheat flour 1 1/2 cups buttermilk 2 eggs 3 tbsp oil 1. In large bowl, whisk together flours, milk, eggs and oil until smooth and free of lumps. Let stand for 15 minutes. 2. Heat an 8 inch crepe pan or heavy skillet over medium-high heat. Brush pan with a little oil; pour ½ cup batter into pan, tilting pan to spread batter evenly. Cook for 1 minute or until lightly browned on underside; turn and cook for 30-60 seconds or until lightly browned. Repeat until all batter is cooked. Stack cooked crepes on plate and keep warm in low oven.