Basic Buckwheat Crepes

Ingredients:
1 1/4 cups buckwheat flour
3 large eggs
1/4 cup vegetable oil plus additional for skillet
3/4 cup nonfat milk
1 1/4 cups (or more) water
1/4 teaspoon salt

Directions:
Place flour in medium bowl. Whisk in eggs,
1/4 cup oil, milk, 1 1/4 cups water, and salt.
Heat 10-inch-diameter nonstick skillet over medium-high heat;
brush pan with oil.
Add 1/4 cupful batter to skillet; tilt to coat bottom.
Cook crepe until golden on bottom,
adjusting heat to prevent burning,
30 to 45 seconds. Using spatula,
turn crepe over; cook 30 seconds. Transfer to plate.
Repeat with remaining batter,
stacking crepes between sheets of plastic wrap.