Gluten-free buckwheat crêpes

Method

1. Put the flour in a bowl and add the eggs, salt, cold milk and melted butter.
2. Whisk until the batter is smooth and free of lumps.
3. Cover with plastic wrap touching the surface and refrigerate for at least 3 hours, ideally overnight.
4. Take the batter out of the fridge, add the ice-cold water and whisk again.
5. Heat a frying pan well and grease it with a little oil before the first crêpe.
6. Pour in a ladle of batter, swirl the pan to spread it thinly and cook until the edges lift.
7. Flip and cook the other side until golden. Repeat with the rest of the batter.

Tip. Don't skip the chilling time: it is what keeps the crêpes thin and stops them from tearing.