Buckwheat crêpes

Ingredients

• 2 cups (450 g) filtered water
• 11⁄4 cups (175 g) buckwheat flour
• 4 large eggs
• 1⁄4 cup (55 g)
• extra-virgin olive oil
• 1 tablespoon sugar
• 1⁄2 teaspoon kosher salt
• 1 tablespoon melted unsalted butter or extra-virgin olive oil

instruction

1. Combine the water, flour, eggs, olive oil, sugar, and salt in a blender, and puree on high speed until well mixed, about 30 seconds. You can use the batter right away, but I like to chill it in the refrigerator overnight, which allows the flour to hydrate fully and results in more flavour, elasticity, and crispness.
2. When you are ready to cook the crêpes, give the batter one good stir, especially if it has been resting in the refrigerator. Heat a nonstick crêpe pan over medium-high heat. Brush the pan with a little bit of the melted butter, then pour in about 1/3 cup of the batter while swirling the pan to ensure it goes in as a thin layer. Small bubbles will appear around the batter as it cooks. Tuck in the edges with a rubber spatula and cook for 30 seconds, or until golden. Grab an edge with your fingers and gently flip the crêpe over, or use a spatula if the pan is too hot. Finish cooking for another 30 seconds, then slide onto a plate. Repeat with the remaining batter.
3. Spread about 1 teaspoon of the Chocolate-Hazelnut Butter over half of each crêpe, fold, and serve immediately while warm. Any leftover batter can be stored in an airtight container in the refrigerator for up to 3 days.