In France I have used T55 and or T65. Here in the US for the buckwhear flour I am having good results with the "light "buckwheat I am getting from Birkett Mill in PA but have not found the right flour for my sweet crepes batter yet. I am purchasing French T55 from an importer in NY (www.lepicerie.com).It does the job but I wish I could buy my flour or flour mix in the US. Please advise. Thank you.