1/2 cup (125 ml) buckwheat flour

1/4 cup (60 ml) all-purpose flour

1 pinch salt

1 egg

1 1/4 cups (310 ml) milk

1 tablespoon (15 ml) melted butter

In a bowl, whisk all the ingredients until smooth.

In a well-buttered 23-cm (9-inch) non-stick skillet, cook the crepes on both sides; count about 60 ml (1/4 cup) of batter for each. Transfer to a plate.

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