Step by step
Place the water, egg, salt and buckwheat flour in the jug of the blender. Blend for 30 seconds on speed 5 until smooth.
Let the batter rest in the refrigerator for at least 2 hours.
Heat a lightly oiled crepes pan over high heat.
For each pancake, pour about 80 ml of batter into the pan, using a ladle or a measuring cup.
Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes and flip.
Cook on the opposite sides for 1 to 2 minutes, or until golden brown. Repeat until no more batter is left.