2Tablespoonsmelted unsalted butterplus more for cooking the crepes
1Tablespoonmaple syrupor sweetener of choice
3/4teaspoonsalt
1/4waterif needed
Gheefor cooking the crepes (or butter)
1/2cupDulce de Lechesee notes
Instructions
Combine the buckwheat flour, eggs, milk, butter, maple syrup, and salt in a blender, and blend until smooth. Alternatively, blend by hand in a large bowl.
Cover the batter and let it rest in the refrigerator for at least 1-2 hours, or overnight.
When ready to make the crepes, stir the batter and thin it with water only if needed. It should be the consistency of cream.
Preheat a crepe pan or non-stick skillet over medium-high heat. Lightly grease the pan with ghee (or butter) then pour in enough batter to thinly coat the bottom of the pan; swirling the pan as you pour the batter to get an even coating.
Cook the crepe for 1 to 2 minutes on the first side, until it's golden and lifts from the pan easily. Using a metal spatula, or flat spatula, flip it over and cook for another 1 to 2 minutes on the other side. You may need to adjust the heat as you cook.
Transfer the cooked crepes to a plate, stacking them on top of one another; the crepes will not stick together. Place a towel over them to keep warm.
Fill each crepe with dulce de leche or any other filling as desired; serve warm.
Notes
Try and find a good-quality dulce de leche, preferably from Argentina. San Ignaicoand La Havanna are two brands that, to me, come as close to the creamy, dreamy dulce de leche I remember from my childhood.