In a blender or large mixing bowl, add the eggs, milk, melted butter and water. Blend on high for 30 seconds or whisk until thoroughly combined. Add the buckwheat flour and salt and mix for an additional 30 to 60 seconds. The batter should be the consistency of heavy cream; if necessary, add more milk to thin or flour to thicken.

On the stovetop, heat an 8-inch crepe pan or nonstick skillet over medium-high heat. Grease the pan with butter or cooking spray and pour ¼ cup batter into the pan. Quickly swirl the batter around in a circle, spreading it evenly to the edge of the pan in a thin, even layer. Let the first side cook for 30 to 60 seconds or until the edges of the crepe begin to lift away from the pan and the underside begins to brown slightly.

Using a metal spatula, flip the crepe over and cook for an additional 30 to 60 seconds until the second side is lightly browned. Remove to a plate and continue making crepes until the batter is gone, greasing the pan after every third or fourth crepe (batter should make 8 to 10). Keep the finished crepes warm by stacking them and covering with a clean kitchen towel.

Prepare your favorite savory toppings, saving the eggs for last so they stay hot. Sauté your favorite leafy greens with a splash of extra virgin olive oil, a squeeze of lemon and pinch of salt. Cook bacon until crispy and then crumble. Finally, fry or scramble eggs to your desired doneness. You’re ready to assemble your crepes!

Place one crepe on your plate and add a layer of sautéed greens, then a sprinkle of bacon crumbles, an egg or two, shredded cheddar cheese, and finally a sprinkle of fresh chives. Serve warm.