Buckwheat crepes with sauteed mushrooms and chorizo

Apparently a favourite recipe from Brittany. Found in 'The Joy of Cooking'. Made with 50% buckwheat flour (not wheat at all), and 50% spelt flour, water, milk, 3 eggs, salt and corn oil. The batter was mixed with an electric mixer, which was actually less efficient than the whisk, and left to stand for an hour before pouring into a ten inch skillet. Served with salad. 

Buckwheat crepes with sauteed mushrooms and chorizo