Buckwheat Crepes

• 1 cup low-fat milk (2 percent)
• 13 cup water
• 3 large eggs
• 12 teaspoon salt
• 23 cup buckwheat flour
• 12 cup unbleached white flour
• 3 tablespoons canola oil

1. Place the milk, water, eggs and salt in a blender.
2. Cover the blender, and turn on at low speed.
3. Add the flours, then the canola oil, and increase the speed to high.
4. Blend for one minute.
5. Transfer to a bowl, cover and refrigerate for one to two hours.
6. Place a seasoned 7- or 8-inch crepe pan over medium heat.
7. Brush with butter or oil, and when the pan is hot, remove from the heat and ladle in about 3 tablespoons batter.
8. Tilt or swirl the pan to distribute the batter evenly, and return to the heat.
9. Cook for about one minute, until you can easily loosen the edges with a spatula.
10. Turn and cook on the other side for 30 seconds.
11. Turn onto a plate.
12. Continue until all of the batter is used.
13. Advance preparation: These freeze well for several weeks.
14. Stack them between pieces of wax paper or parchment, and wrap airtight before freezing.
15. You can make and refrigerate them up to a day ahead of serving.

lowfat milk, water, eggs, salt, flour, unbleached white flour, canola oil

Taken from www.food.com/recipe/buckwheat-crepes-369088 (may not work)