Buckwheat Crepes with Caramelized Pears and Soy-Maple Syrup

In a large bowl, whisk together buckwheat flour, all-purpose flour, and salt. Make a well in the center.

Crack eggs into the well and pour in whole milk. Whisk from the center outward, gradually incorporating flour until a smooth batter forms with no lumps. Stir in melted butter.

Cover and let batter rest at room temperature for 20 minutes to hydrate the buckwheat and relax gluten.

Heat a non-stick 10-inch skillet or crepe pan over medium heat. Brush lightly with butter. Ladle 1/4 cup batter into the center.

Immediately tilt and swirl the pan in a circular motion to spread batter into a thin, even layer covering the bottom.

Cook 1-2 minutes until edges turn golden and lift easily with a spatula. Flip and cook another 30 seconds until lightly golden. Transfer to a plate.

Repeat with remaining batter, stacking crepes between layers of parchment paper. You should have 8 crepes total.

Melt 2 tablespoons butter in a wide skillet over medium-high heat. Add sliced pears and white sugar, stirring to coat.

Cook 5-7 minutes, stirring occasionally, until pears are golden and caramelized and sugar has dissolved into a light amber glaze. Remove from heat.

Combine soy sauce and maple syrup in a small saucepan over medium-low heat. Stir gently and simmer for 2-3 minutes until slightly thickened and fragrant.

Lay a crepe flat on each plate. Spoon caramelized pears down the center of each crepe. Drizzle with soy-maple syrup.

Fold crepes into quarters or roll them up, depending on preference. Drizzle with remaining syrup and serve immediately.