Gangwon-do Memil Jeonbyeong (Sweet Buckwheat Crepes)

In a mixing bowl, combine the buckwheat flour, 30 grams of sugar, and salt. Gradually whisk in the water until a smooth, thin batter forms, similar to a crepe batter. Let the batter rest for 15 minutes.

While the batter rests, prepare the sweet filling. In a separate small bowl, combine the remaining 50 grams of sugar, honey, finely diced jujube, and chopped pine nuts. Mix well to create a cohesive filling.

Heat a non-stick pan or a traditional Korean jeon pan over medium-low heat. Lightly brush the pan with a small amount of sesame oil.