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For the Basic Buckwheat Crepes:
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By hand: Place the flour and salt in a bowl, add 1 cup water, and stir with a wooden spoon or your hand until smooth and stiff.
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Add more water, stirring, until you have a batter with the consistency of mayonnaise.
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Beat for 10 minutes.
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Using a stand mixer or a food processor: Place the flour, salt, and water in the bowl and mix or process for 5 minutes.
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Cover the batter while you heat two griddles or heavy skillets over medium-high heat.
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Wipe the cooking surfaces with a lightly oiled paper towel or cotton cloth.
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Scoop up 2 to 3 tablespoons batter and dribble it in a spiral on one griddle, then immediately spread it from the center outward, using the back of a large ladle or an offset spatula.
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(Your first few crepes will be a little thick and uneven as you experiment with temperature and quantity and as you work out a system for spreading the batter.)
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Cook the first side for about 1 minute, then flip the crepe onto the other griddle and cook until set, about 1 minute.
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Put a little butter on top and, when it melts, fold the crepe in half and serve it.
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Repeat with the remaining batter.
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For the Modern Crepes:
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By hand: Place the flours and salt in a bowl and mix well.
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Add the egg and 1 cup water and mix with a wooden spoon or your hand until a smooth, stiff dough forms.
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Add more water, stirring, until you have a smooth batter; do not beat.
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Using a stand mixer or a food processor: Combine the flours, salt, egg, and water in the bowl and mix or process to a smooth batter.
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Heat two griddles and cook the crepes as directed above.
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Variation:
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Egg-Topped Crepe:
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Once youve flipped the crepe over, you can break an egg onto it in the center.
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Use a fork to scramble it, or just spread the white.
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Top with a little butter and season with salt and pepper.
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Cook until the egg sets, then fold the four edges over to cover the egg.
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Serve with a little pat of butter on top.
