[littlestymaar]

This recipe is pretty close to the one given when you buy a bilig (the Breton name for what's called «crêpière» in the recipe) from Krampouz (the most common brand). So I guess it's counts as a legit crêpe recipe :). Of course you don't put too much buckwheat floor, just a tiny bit (a spoon or so) to give just a little bit of taste. And yes, there's sugar in it.

And when it comes to salted crêpes made with buckwheat, there's two variants depending on the region you're in :

- Galettes, from eastern Brittany (Rennes) they are indeed made with just buckwheat floor, water and salt. They are around 1mm thick and have a soft texture. There's traditionally eaten with sausage, in kind of a wrap, and called «galette-saucisse».

- «Crêpes de blé noir», from western Brittany (Quimper), which are made with buckwheat floor, eggs, milk, butter and salt. It can also contains wheat floor. Those are really thin, and have a crispy texture, and are commonly eaten «complètes» with ham, cheese and an egg on top.