I didn't have a recipe when I first made them. I just tried making wholewheat flour crepes the way I had seen my mum make them for Swedish pancakes. Then I tried doing the same thing with buckwheat, and I found that it worked even better. The buckwheat wasn't making any lumps. Here's what I do, I can't give amounts, I have always eyeballed it. Put some buckwheat flour in a mixing bowl. Add an egg and some milk and a splash of oil. I whisk it all together and add more flour or milk, depending on how it looks. I want the consistency of heavy cream. I whisk again before pouring each crepe. If it gets too thick or too thin, I add flour or milk. I might add more flour and milk to make it go further. It doesn't really seem to be fussy about the amounts.