Contributed by (Recipe adapted from ―Bon Appetit‖ at www.bonappetit.com)

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Ingredients

1 1/4 C Buckwheat flour
3 large Eggs
1/4 C Oil, plus additional for skillet
3/4 C nonfat Milk
1 1/4 C (or more) Water
1/4 tsp Salt

Instructions

Place flour in medium bowl. Whisk in eggs, 1/4 cup oil, milk, 1 1/4 cups water, and salt. Heat 10-inch-diameter non-stick skillet over medium-high heat; brush pan with oil. Add 1/4 cupful batter to skillet; tilt to coat bottom. Cook crepe until golden on bottom, adjusting heat to prevent burning, 30 to 45 seconds. Using spatula, turn crepe over; cook 30 seconds. Transfer to plate. Repeat with remaining batter. Can be made 1 day ahead. Cover; chill. Makes 12 crepes.

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