An aside, when it's made with buckwheat flour, it's called a galette. Crepes are for desserts, galettes for savoury.

Make sure you get good quality flour - I've heard that much comes from China.
330g buckwheat flour
10g salt
75 cls water
1 egg.
Put the flour and salt in a bowl and gradually add the water. Then add the egg. Not all recipes call for an egg, but it makes for a better colour and texture. It's a thicker mix than a crepe batter. Leave covered in the fridge for a couple of hours.
Butter your pan and spread out a ladle of mixture. When cooked, turn and cook the second side for a minute.
You can, when the second side is cooking, add grated cheese, a slice of ham and crack an egg on top. When the egg starts to set, fold in the edges so you have a square galette with the egg yolk showing in the middle - voila la complete!
This mix will mlake 8 to 12 depending on the size.

Islay corbel, I have a language question I hope you can answer. I've always seen buckwheat as "sarrasin" in French. Is "blé noir" now used to be more politically correct, or was it always a common alternate name that I didn't happen to see?

Well, that's an oxymoron "get good quality flour - from China."

I'm sure you can buy good buckwheat flour locally, where does Bob's Red Mill Flour come from. King Arthur probably sells it too.

I'd suggest you make your own buckwheat flour milled from unroasted groats. Kasha is factory roasted groats and you could also use it for making flour. Kasha will produce a different flavor, and I'd try it with raw and roasted groats. Personally, I find commercial kasha an inferior product over roasting your own, and it can sometimes be rancid due to roasting and storage after it's been roasted.

Since it is such a soft grain, you can mill it in a coffee/spice mill - fresh is best (as always ;-). One cup of buckwheat groats will yield 1-cup of flour. Once milled, store it in the refrigerator (2 months) or freezer (6 months). You can roast your own groats for additional flavor (toast the buckwheat in a dry skillet until it releases its aroma).

Buckwheat flour is graded light, medium, or dark depending on the amount of black hull the flour contains. I'd suggest getting organic raw white buckwheat from Nuts.com - link below. I think you will like the light color for crepes.

-Grainlady

Here is a link that might be useful: Organic Raw White Buckwheat

I knew I had a recipe someplace.... -Grainlady

(Rebecca Wood) In their native Brittany, buckwheat crepes are used for savory and sweet dishes. They are often laced with an apple cider compote for a galette de sarrasin. In our house, the galette often shows up as a many-layered birthday cake. We heat up every available skillet and one person flips crepes while another slices fruit, someone chops nuts, and another whips cream. Many hands contribute to the layering of cake, cream, and fruit and the improvised decorating.

Sarrasin Crepes
(source: The Splendid Grain - by Rebecca Wood)

Makes twelve 7-inch crepes.

1 c. buckwheat flour
2 T. unbleached all-purpose flour
1 t. ground coriander
1/8 t. sea salt
1-3/4 c. water
2 large eggs
4 T. unsalted butter, melted and cooled

Combine the buckwheat flour, all-purpose flour, coriander, and salt in a medium mixing bowl. Whisk together the water, eggs, and 2 T. butter of the butter in another bowl. Stir into the dry ingredients, mixing until no longer lumpy. Set aside for 15-minutes.

Pour the batter into a pitcher or a large measuring cup with a pouring lip. Heat a 7-inch crepe pan, brush it with some of the remaining butter, and grasp the pan in 1 hand. Fill a 1/4-cup measure with batter, then pour it onto the pan while rotating it so that a thin layer of batter covers the surface. Return the pan to the heat. Cook for 2 to 3 minutes, or until the top dries. Turn and cook 1 minute more, or until the bottom is just lightly browned. Repeat until all the batter is used, keeping cooked crepes warm. Serve warm with the filling of your choice.

Variations: For an egg-free crepe, decrease the buckwheat flour to 3/4 c. and increase the all-purpose flour to 1/4 cup. Allow the batter to rest for at least 1 hour or up to 8 hours.

Fill or top with any of the following or with your personal favorite crepe filling:
-pickled herring in mustard sauce
-caviar and sour cream
-any smoked fish
-asparagus or broccoli with any herbed bechamel sauce

Interesting...my grandmother made a buckwheat pancake, but she had to mix up buckwheat flour and water and let it sit for 24 hours or longer.....then added the rest of the stuff for the pancakes. Presumably she was making a sort of starter...because there was no baking powder in them.

We were just at Bistro 29 in Santa Rosa, CA, where we had a simply magnificent dinner - the best dinner of our trip, and one of the best ever on our many Sonoma County, CA trips (we live in the SF Bay Area and are retired, so we travel all around...for food!).

The chef is married to a Breton and his MIL is credited with helping him expand his repertoire. The buckwheat crepe is very tasty, not quite as tender as the wheat crepes, so it's good with more substantial fillings.

I thought you might want to take a look at what 29 offers as crepe fillings. The list starts at the end of page 3 and has some great ideas. This is the dinner menu in .pdf format, so you need Adobe Acrobat reader!

Here is a link that might be useful: Bistro 29, Santa Rosa, CA - dinner crepes

The flour was called sarrasin because of where it was believed to have been brought to Brittany from.
Lindac, many people DO leave it for 24 hours - don't add the egg.
I was trying to say DON'T get flour from China!
The galettes with apple in that I've ever eaten here are small thick pancakes - not what you're thinking about at all.