Simple recipes for making sweet and savory crêpes
Add the milk, vanilla, sugar and oil to the lightly beaten eggs and whisk well to combine. Add flour gradually, mixing well until all lumps are gone. The batter should be fairly thin. Refrigerate for at least a half hour before making the crêpes.
Pre-heat the pan over medium-high heat. If the pan does not have non-stick coating, you may need to put a little canola or similar oil on a paper towel and wipe the pan to give it a very light coating so the crêpes won’t stick. Add ¼ cupful of batter to the pan; tilt the pan to coat the bottom. Cook the crêpe until golden on the bottom, adjusting heat to prevent burning, 30 to 45 seconds.
Add the oil, milk, salt and 1 ¼ cups water to the lightly beaten eggs and whisk well to combine. Add the buckwheat flour, mixing well.
Make the crêpes using the same steps as for the sweet ones.
If you make batter the day before you make and fill the crêpes, put plastic wrap over the bowl of batter and stick it in the fridge. When you take it out, mix the batter (as it will separate) and you’re ready to go!
You can also make crêpes one day, and fill them the next, as long as you cover the stack of crêpes in plastic wrap and refrigerate them. You don't need to put anything between the crepes - stack them like this.