# Components:
→ Buckwheat crepes
01 - 1 cup buckwheat flour
02 - 1/4 cup all-purpose flour
03 - 1 1/4 cups whole milk
04 - 2 large eggs
05 - 2 tablespoons unsalted butter, melted, plus extra for cooking
06 - 1/2 teaspoon fine sea salt
→ Herbed cheese filling
07 - 1 cup ricotta cheese
08 - 2 ounces goat cheese, softened
09 - 2 tablespoons fresh chives, finely chopped
10 - 1 tablespoon fresh dill, finely chopped
11 - 1 tablespoon fresh parsley, finely chopped
12 - Zest of 1 lemon
13 - Salt and freshly ground black pepper, to taste
→ Seasonal vegetable medley
14 - 1 cup asparagus tips, cut into 1-inch pieces
15 - 1 cup sugar snap peas, halved
16 - 1 cup baby spinach leaves
17 - 1 small zucchini, thinly sliced
18 - 1 tablespoon olive oil
# Directions:
01 - In a large bowl whisk together buckwheat flour, all-purpose flour and salt. In a separate bowl beat the eggs with the milk, then pour the liquid into the dry ingredients and whisk until smooth. Stir in the melted butter until incorporated.
02 - Cover the batter and let it rest at room temperature for 20 minutes to hydrate the flour and relax the gluten.
03 - In a medium bowl combine ricotta, softened goat cheese, chives, dill, parsley and lemon zest. Season with salt and pepper and mix until smooth and homogenous. Reserve in the refrigerator until assembly.
04 - Heat the olive oil in a large skillet over medium heat. Add asparagus, sugar snap peas and zucchini and sauté for 3–4 minutes until just tender. Add the spinach and cook until wilted, about 1 minute. Season with salt and pepper and remove from heat.
05 - Warm a nonstick skillet or crepe pan over medium heat and brush lightly with melted butter. Pour about 1/4 cup of batter into the pan, tilt and swirl to coat the surface evenly. Cook until edges lift and the bottom is golden, 1–2 minutes; flip and cook about 30 seconds more. Stack finished crepes on a plate and cover with a clean towel to keep warm.
06 - Spread approximately 2 tablespoons of the herbed cheese onto each crepe, top with a portion of the sautéed vegetables, then fold into quarters or roll. Serve warm, garnished with additional chopped herbs or a poached egg if desired.
