Buckwheat Crepe Batter

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Ingredients

Serves 4 to 5

• 2 ¾ cups (330 g) dark buckwheat flour
• ½ tbsp (10 g) coarse sea salt
• 3 cups (75 cl) cold water
• 1 egg

Preparation

• Mix the flour and coarse sea salt in a bowl
  
• Whisk in the water in two or three parts. It should make a smooth, thick batter, to which you add an egg to give it a nice color when it cooks. Add water if the batter seems too thick
• Cover the mixture with plastic wrap and let it rest for 1-2 hours in the refrigerator
• Grease the crêpe pan with some cotton soaked in oil. Put a ladleful of batter into the pan and when the crêpe turns golden brown, turn it over with a spatula.
• Let it cook for about another minute
• Repeat these steps for each crêpe, and then pile them up on the same plate so that they do not dry out.