The following recipe - which cannot be halved successfully - makes twice the batter necessary for the Egg and Bacon Crêpes or the Egg and Spinach Crêpes .

　　Can be prepared in 45 minutes or less.

Ingredients

　　2 tablespoons unsalted butter

　　3/4 cup plus 1 tablespoon buckwheat flour

　　1/3 cup all-purpose flour

　　1/2 teaspoon salt

　　1 1/2 cups milk

　　3 large eggs

　　In a small saucepan cook butter over moderately low heat until golden brown with a nutlike fragrance. (Bottom of pan will be covered with brown specks.) Into a bowl sift flours and salt. In another bowl whisk together milk, eggs, and brown butter. Add milk mixture to flour mixture, whisking until smooth. Chill batter, covered, 30 minutes.