2/3 cup (150 mL) unbleached flour
2/3 cup (150 mL) buckwheat flour
¼ tsp. (2 mL) salt
1 ½ cups (375 mL) milk
¼ cup (60 mL) melted butter
3 tbsp. (45 mL) chopped chives
In a bowl whisk together the flours and salt. Whisk together eggs, milk and 2 tbsp. (30 mL) of the melted butter. Pour over flour mixture and whisk until smooth. Refrigerate for a minimum of one hour and up to 24 hours.
Brush an eight inch (20 cm) skillet or crepe pan with melted butter. Heat over medium heat. Add chives to the batter. Using a scant ¼ cup (60 mL) of the batter, pour into pan and swirl around to coat bottom of pan. Cook, turning once, until golden, about one minute. Transfer to plate. Repeat with remaining batter and butter, stacking the crepes between layers of wax paper. Freezes well.