Buckwheat Crepes

I believe the original recipe is from Alton Brown, using just all purpose flour. I've been making these crepes for years, ever since I got back from studying abroad in France. Once, I even made crepes for an entire group of students on a mission trip when we were stumped about what to eat for dinner. Feel free to double or triple the recipe. If you want to make sweet crepes, just use normal flour and add 3 tbsp sugar and 1/2 tsp vanilla extract to the batter.

1/2 cup buckwheat flour
1/2 cup all-purpose flour
2 eggs
3 tbsp butter, melted
1/2 cup water
3/4 cup milk
1/4 tsp salt

Savory Topping ideas:
ratatouille
cooked mushrooms, zucchini, peppers, spinach, onions
herbes de provence
fresh herbs like thyme and rosemary
swiss, mozzerella, or gruyere cheese

Sweet Topping ideas:
Nutella and banana
sugar and lemon juice
caramel and chocolate
fruit compote and chocolate
caramelized apples and cream

Mix the milk, eggs, and water together. Mix some of this batter into the melted butter. Then pour the butter mixture back into the batter. Then sift the flours into the batter, while stirring. There will be a few lumps left, but that's fine. Cover the mixing bowl and let sit in the refrigerator for at least 1 hour.
To make: Grease a caste iron pan with plenty of butter. Heat the pan over medium heat for several minutes. Pour a little less than 1/3 cup batter onto the pan and immediately spread the batter by swirling the pan. Cook just until the edges are dry and the crepe is golden brown. Use a spatula to flip the crepe. Use this time to place toppings in layers on one side of the crepe. I like to put veggies first and then sprinkle the cheese over the veggies. Then fold the crepe in half and serve.