Directions:

1. Put buckwheat flour and salt in bowl.  Pour in milk and eggs into the center of the bowl. Use hand mixer to blend.
2. Slowly add water to batter while using an mixer. You don’t want the mixture to be sticky; instead it should be slightly watery.
3. Brush butter on crepe maker or crepe pan heated to medium-low. Add ½-¾ cup of batter to pan.  Use crepe spreader or spatula to spread batter into a thin layer.
4. Cook on each side for about 10 seconds or until golden brown.
5. Add cheese, tomato and spinach to the center of the crepe. Fold the edges of the crepe into the center to make a square. Press down to crease.