Buckwheat Crepes (6 servings) 1 cup water 1 cup milk 3 large eggs 1/2 cup buckwheat flour 2/3 cup white all-purpose flour 1/2 teaspoon salt 3 Tablespoons butter - melted To Make Batter In A Blender: Put all ingredients into a blender jar in order given, and blend briefly at medium speed. Stop and scrape down the sides of the blender jar; then blend for another 5 seconds or so. Pour out the batter into a bowl, cover and let rest for 1 hour before using. To Make Batter By Hand: Beat the eggs slightly add milk, water, salt and melted butter, then gradually whisk in flours. Pour the batter through a strainer and let sit for 1/2 hour before using. To Cook The Crepes: Melt a little butter in a crepe pan over medium-high heat. Add no more than 1/4 cup of batter per crepe and quickly tilt the pan so a thin layer of batter covers the bottom. When lightly brown on the bottom, carefully flip and cook the other side 1 minute. As buckwheat has an enormous capacity to absorb liquid, you might find it necessary to thin the batter more milk or water. Buckwheat pancakes are great, but here's something a little more elegant: buckwheat crepes. Serve them with melted butter and cinnamon sugar. Mr Breakfast would like to thank baseball27 for this recipe. Recipe number 473. Submitted 9/13/2002.