Chocolate Buckwheat Crêpe Directions
1) Place the milk, water, eggs and salt in a blender. Cover the blender, and turn on to low speed. Add the flours and cocoa, then the honey and oil, and increase the speed to high. Blend for one minute. Transfer to a bowl, and cover and refrigerate for one to two hours. Whip up the batter the day before for a quicker meal.
2) Place a 7- or 8-inch crêpe pan or a medium non-stick skillet over medium heat. Brush the pan with a little bit of oil, and when the pan is hot, ladle in about 3 tablespoons of batter. Tilt or swirl the pan to distribute the batter evenly, and return to heat. Cook the crepe for about one minute or until you can easily loosen the edges with a spatula. Turn and cook on the other side for 30 seconds. Transfer to a plate. Makes about twelve 8-inch crêpes.
3) To freeze, stack them between pieces of wax paper or parchment paper and wrap airtight before freezing. You can make and refrigerate them up to a day ahead of serving.