Basic buckwheat crêpes

INGREDIENTS FOR 12
BATTER
2 eggs
60 g '00' flour
60 g buckwheat flour
350 ml whole milk
SaltI crack eggs in a bowl with salt.
I combine flours.
I mix into eggs.
I gradually add milk, working out lumps.
Batter is fairly fluid; I cover and rest about 30 minutes.
I lightly grease a crêpe pan and add a small ladle batter.
I swirl into a thin layer covering the base.
Once setting and bubbling, I gently lift an edge and turn.
I cook all onto a clean towel and cool.
I stack cold crêpes on a film-covered plate, seal and refrigerate up to two or three days. A filling idea follows in the next recipe.
Use finely ground buckwheat flour; coarse flour feels unpleasant between teeth.