In a bowl whisk together eggs, olive oil, sugar and salt.
In another bowl, sift together buckwheat flour and whole wheat flour.
Gradually whisk in milk and water to the dry ingredients. Whisk until the flour is blended.
Cover and refrigerate for 30 minutes. In the meantime you can prepare a filling, such as whipped cream or sliced fruits.
Heat salad oil in a 12-inch skillet at medium high heat. When the oil starts smoking, reduce heat to medium low and
pour 1 ladle of batter in the center of the skillet. Lift and tilt the skillet to spread the batter thinly in a big circle.
Return to heat and cover. Cook until nicely browned on one side, then flip it over and cook the other side. Note:
If the batter does not spread thinly when you tilt the skillet, add a little more milk or water to the batter.