Savory Buckwheat Crepes With Guyere

• 3 eggs
• 34 cup white buckwheat flour
• 14 cup pure buckwheat flour
• 14 teaspoon salt
• 14 teaspoon finely ground black pepper
• 12 lb gruyere, grated

1. Beat eggs and 1 12 cups water in a large mixing bowl.
2. Sift together flours, salt, and pepper and add to egg mixture.
3. Cover with plastic wrap and refrigerate overnight.
4. To cook, heat a large nonstick pan over medium-high heat.
5. When pan is very hot, remove from heat and pour 14 cup batter into the center.
6. Tilt pan to distribute batter and return to heat.
7. Cook crepe until lightly browned, about 2 minutes, then flip with a spatula and cook for 1 more minute.
8. Transfer to a plate and keep warm in a low oven while making remaining crepes.
9. Return 1 cooked crepe to pan, sprinkle 14 cup of the cheese in the middle, and fold to make a square.
10. Cook until cheese melts, about 30 seconds.
11. Repeat for remaining crepes.
12. Serve immediately, seam side down, with a pat of butter.

eggs, white buckwheat flour, pure buckwheat flour, salt, ground black pepper, gruyere

Taken from www.food.com/recipe/savory-buckwheat-crepes-with-guyere-442727 (may not work)