Place the buckwheat wholemeal flour, eggs, melted butter and sugar in a mixing bowl, add milk and stir the ingredients with a handheld mixer to form a creamy, smooth dough.

Rub or brush a coated pan (Ø about 24 cm) with vegetable oil and heat.

Always put just enough dough into the hot pan to make a wafer-thin crêpe by swivelling the pan. Fry it off on both sides until golden brown.

Serve hot with jam, cinnamon and sugar, fruit or another topping of your choice.

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