❶ Mix together the dry ingredients: two-and-a-half cups all-purpose flour (he recommends the gluten-free version from Whole Foods), two-and-a-half cups buckwheat flour, and two teaspoons salt.
❷ In another large mixing bowl, combine the following wet ingredients: two cups cold water, two cups milk (whole works best), one teaspoon vegetable oil, and four eggs.
❸ Gradually add the dry ingredients to the wet, whisking as you do. Whisk for five to 10 minutes. Add water if mixture is too thick.
❹ Refrigerate mixture for at least two hours. It will keep, covered, for three to four days.
❺ Coat a large skillet with grapeseed oil and heat to medium-high. Ladle six ounces of the crepe mixture into the skillet, spreading it thinly and evenly with a spatula. Cook on one side for three to five minutes, then flip and let cook for 30 seconds on the other side.
❻ Flip it one more time and add your filling ingredients to the center within two to three minutes of your final flip. Chantepie loves a simple tomato, basil, and mozzarella crepe, finished with a drizzle of olive oil.
❼ Fold right side of the crepe just past the middle, then fold the left side just past the middle. Do the same with the top and bottom to create a four-sided fold.
