Step by step

1. Place the water, egg, salt and buckwheat flour in the jug of the blender. Blend for 30 seconds on speed 5 until smooth.

2. Let the batter rest in the refrigerator for at least 2 hours.

3. Heat a lightly oiled crepes pan over high heat.

4. For each pancake, pour about 80 ml of batter into the pan, using a ladle or a measuring cup.

5. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes and flip.

6. Cook on the opposite sides for 1 to 2 minutes, or until golden brown. Repeat until no more batter is left.