Wandering Chopsticks has a great post on buckwheat crêpes that starts off with a trip to a friend of a friend's favorite Parisian crêperie—the directions going something like "In the Latin Quarter by the Saint Michel metro, past the Easy Internet, look for the Tunisian bakery but don't go inside the bakery, there's a window on the outside corner where they make crepes. But you don't want the old guy, or the really young guy, but the third guy."—and ends with a short video demonstration of how to make some without a griddle or crêpe pan.
I myself prefer sweetened wheat flour crêpes (crêpes sucrées) to those made of buckwheat (the savoury crêpes salées, or galettes), but will never turn a good crêpe of any kind down. What fillings go into your favorite crêpe? [via Tastespotting]