Place all the ingredients in a bowl and mix well - use a balloon whisk to mix it if the batter becomes clumpy.
Heat up a tiny bit of oil in a frying pan (non-stick is best) and spoon or ladle in a small amount of the crepe batter.
Cook on a medium heat for a few minutes until the edges come away from the bottom of the pan.
Flip over and cook for another few minutes, until golden brown on both sides.
Repeat for the rest of the batter - makes around 8 crepes.
Best eaten immediately.
*After experimenting with various different brands of buckwheat flour, I realised that using a good-quality organic buckwheat flour such as this one made all the difference. For some reason, the buckwheat flavour was less strong.
For sweeter crepes, you can add any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
For more savoury crepes, you can add some salt to the batter.