Buckwheat Crepes

These crepes are great to fill with savory ingredients, such as ham and cheese or sauteed vegetables.
Ingredients:
3 eggs
1 cup(s) water
1 cup(s) milk
1/2 cup(s) buckwheat flour
2/3 cup(s) all-purpose flour
1/2 teaspoon(s) salt
3 tablespoon(s) butter - melted

Steps:

-In a large bowl, beat the eggs slightly.

-Add milk, water, salt and melted butter.

-Gradually whisk in flours.

-If the buckwheat begins to absorb liquid and cause the batter to thicken, add more milk or water to thin

-Warm nonstick crepe pan to medium heat.

-Pour a ladle-full of batter into the pan, moving the pan around to make sure the batter covers the pan. You want the crepe to be thin.

-Once the crepe is almost cooked through, flip the crepe over to cook for 20 more seconds on the other side.

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