Buckwheat Crepes - all-purpose

Method

• Combine the first 4 ingredients in a bowl with 1 cup water; whisk until smooth and let sit for at least an hour if time allows.
• Heat an 8- or 10-inch nonstick skillet over high heat for about 2 minutes.
• Add a teaspoon or two of butter or a thin layer of oil, then pour most of it out (you can use it for the next crepe), leaving just a trace behind.
• Pour in 1/4 cup of the batter and swirl it around so that it coats the bottom of the pan completely; pour the excess back into the remaining batter.
• Adjust the heat so that the batter dries on top before it burns on the bottom; it will be ready to turn in 1 to 2 minutes.
• Turn and cook the second side for about 30 seconds.
• Repeat with the remaining batter, adding more oil to the pan if necessary (it will not always be).
• Stack the crepes as they finish, then fill as desired and serve.
• Make a layer of thinly sliced ham and cheeseGruyere or Emmental is bestin the center of each crepe; fold the bottom edge a third of the way toward the center.
• Fold the sides in and then the bottom over, to make kind of an envelope.
• You can serve as is, but its better to lightly brown the folded crepes in melted butter just before serving.
• You will add the egg as you make the crepes.
• Cook the first side as in step 3, then turn and break an egg into the center of the crepe.
• Quickly fold in the sides and bottom to make kind of an envelope, cover, and cook just until the yolk is set, about 2 minutes.
• Season to taste with salt and pepper and serve immediately.
• Spread a thin layer of creme fraiche on each crepe and line the smoked fish in the center of the crepe.
• Fold in the sides and bottom, garnish with chopped fresh chives, and serve.