1/2 cup buckwheat flour
1/2 cup AP flour
3/4 teaspoon salt
2 large eggs
1 cup milk
1 tablespoon melted unsalted butter
8 scallions sliced thinly.
1/4 to 1/2 cup water
Combine all the ingredients (except water) in bowl and whisk until smooth (as much as can be with scallion in it). Ideally let sit 2-24 hours, but it seems OK if you don’t.
Thin batter with water, adjust for desired consistency.
Preheat pan over medium-high heat (about 350 deg). Lightly grease pan.
Pour in enough batter to thinly coat the bottom of the pan. I like to use 1/4 – 1/2 cup measure. Swirl the pan to spread batter.
Cook for 1 to 2 minutes on one side (on flipping should be golden and lift easily). The second side will probably require less time.
The attached picture shows the crêpe with hoisin pork and carrots. I’m not happy with how I made those so they aren’t included in the recipe.
Also, you could use all buckwheat flour, but I thought the results were too dark when done that way.