Mix the batter: In a mixing bowl, whisk buckwheat flour and salt. Add eggs, milk, and oil. Whisk until smooth. Batter should be thin, like heavy cream.
Rest the batter: Cover and let it sit for 30 minutes at room temperature (or in the fridge for a few hours).
Heat the pan: Place a non-stick skillet over medium heat. Lightly brush with oil or butter.
Pour and swirl: Add about ¼ cup of batter to the pan. Tilt and swirl quickly so the batter coats the pan in a thin layer.
Cook and flip: Cook for 1–2 minutes until the edges lift, then flip carefully. Cook another 30 seconds.
Repeat: Continue with the rest of the batter, stacking finished crepes on a plate under a clean towel to keep them warm.
Fill and serve: Add berries to each crepe, fold into quarters or roll, then drizzle with honey, maple syrup, or dust with powdered sugar. Serve warm.
