Place the Buckwheat Flour and Salt OR Caster Sugar in a large mixing bowl. Create a well in the centre and pour in the whisked Eggs, Milk and Sparkling Water. Whisk to get a thin, liquid batter.
Rest for at least 30 minutes (or up to 2 hours) to allow for the Buckwheat Flour to absorb all the liquid.
Preheat a medium size, non-stick pan with a little bit of melted butter. When warm, pour in a little bit of the crepe batter (see note 1).
Cook for about 1 minute on each side - you know the crepe is ready to be flipped when the edges are starting to curl.
If needed:- add a little bit more water and/or milk if the crepe batter is very thick and does not spread in the pan easily- add a little bit more Buckwheat Flour if the batter is very light and runny.
To store, leave out to cool down completely then cover with plastic wrap or aluminium foil and keep in the fridge for up to 4 days.
The most efficient way to cook a crepe is to hold the pan with one hand and pour the batter with the other one. While pouring the batter, make a slow, circular movement with your hand holding the pan to homogeneously spread the batter around. You can find more information about cooking crepes in my Classic French Crepe Recipe.