Basic Buckwheat Crepes
1 1/4 cups buckwheat flour
3 large eggs
1/4 cup vegetable oil plus additional for skillet
3/4 cup nonfat milk
1 1/4 cups (or more) water
1/4 teaspoon salt
Place flour in medium bowl. Whisk in eggs, 1/4 cup oil, milk, 1 1/4 cups water, and salt.
Heat 10-inch-diameter nonstick skillet over medium-high heat; brush pan with oil. Add 1/4 cupful batter to skillet; tilt to coat bottom. Cook crepe until golden on bottom, adjusting heat to prevent burning, 30 to 45 seconds. Using spatula, turn crepe over; cook 30 seconds. Transfer to plate. Repeat with remaining batter, stacking crepes between sheets of plastic wrap. DO AHEAD: Can be made 1 day ahead. Cover; chill.
Per serving (1 crepe): 102.6 kcal calories, 54.6 % calories from fat, 6.3 g fat, 0.8 g saturated fat, 53.2 mg cholesterol, 7.3 g carbohydrates, 1.9 g dietary fiber, 1.2 g total sugars, 5.4 g net carbohydrates, 3.7 g protein