Buckwheat Crêpes

To make the crêpe batter: Combine all the ingredients (except water) in a blender, and blend until smooth., Cover the batter and let it rest in the refrigerator for at least 2 hours, or overnight., When you're ready to make crêpes, thin the batter with water, using less water for thicker crêpes and more water for thinner ones., Preheat a crêpe pan or non-stick skillet over medium-high heat. Lightly grease the pan with butter, oil, or pan spray, then pour in enough batter to thinly coat the bottom of the pan; swirling the pan as you pour the batter will help ensure an even coating., Cook the crêpe for 1 to 2 minutes on the first side, until it's golden and lifts from the pan easily. Flip it over and cook for another 1 to 2 minutes on the other side., Transfer cooked crêpes to a plate, stacking them on top of one another, and keeping a towel over them., Fill as desired; serve warm.