# Ingredient List:
→ 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, trimmed and 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
# How to Make:
01 - Whisk buckwheat flour, all-purpose flour and salt in a large mixing bowl. In a separate bowl, beat the eggs with the milk until homogeneous, then whisk the liquid into the dry ingredients until smooth. Stir in the melted butter, cover and let the batter rest at room temperature for 20 minutes to hydrate.
02 - Combine ricotta, softened goat cheese, chives, dill, parsley and lemon zest in a bowl. Season with salt and pepper and stir until the mixture is smooth and spreadable. Refrigerate until ready to use.
03 - Heat olive oil in a large skillet over medium heat. Add asparagus, sugar snap peas and zucchini and sauté for 3 to 4 minutes until just tender. Add spinach and cook until wilted, about 1 minute. Season lightly with salt and pepper, then remove from heat and keep warm.
04 - Heat a nonstick skillet or crepe pan over medium heat and brush lightly with melted butter. Pour about 1/4 cup batter into the pan, swirl to coat the bottom thinly and cook until the edges lift and the underside is golden, 1 to 2 minutes. Flip and cook an additional 30 seconds. Transfer to a plate and cover with a towel; repeat with remaining batter.
05 - Spread about 2 tablespoons of the herbed cheese on each crepe, top with a portion of the sautéed vegetables and fold into quarters or roll. Serve warm, garnished with extra chopped herbs and a grind of black pepper.
