# Ingredient List:
→ Buckwheat crepes
01 - 1 cup buckwheat flour
02 - 1/4 cup all-purpose flour
03 - 1 1/4 cups milk
04 - 2 large eggs
05 - 2 tbsp unsalted butter, melted (plus more for cooking)
06 - 1/2 tsp fine sea salt
→ Herbed cheese filling
07 - 1 cup ricotta cheese
08 - 2 oz goat cheese, softened
09 - 2 tbsp fresh chives, finely chopped
10 - 1 tbsp fresh dill, finely chopped
11 - 1 tbsp 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 tbsp olive oil
# Step-by-Step Instructions:
01 - Whisk together buckwheat flour, all-purpose flour, and sea salt in a large bowl. In a separate bowl, beat the eggs with the milk, then gradually whisk the wet mixture into the dry ingredients until smooth. Stir in the melted butter, cover, and let the batter rest for 20 minutes to hydrate.
02 - Combine ricotta and softened goat cheese in a medium bowl. Fold in chives, dill, parsley and lemon zest, season with salt and pepper, and mix until a spreadable consistency is achieved. Keep chilled until assembly.
03 - Heat 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 spinach and cook until wilted, about 1 minute. Season with salt and pepper, then remove from heat and set aside.
04 - Warm a nonstick skillet or crepe pan over medium. Lightly brush with melted butter. Pour about 1/4 cup batter into the pan, swirling to coat the base evenly. Cook 1–2 minutes until edges lift and underside is golden, flip and cook an additional 30 seconds. Stack finished crepes on a plate and cover with a towel to keep warm.
05 - Spread approximately 2 tbsp of the herbed cheese across each crepe, top with a portion of the sautéed vegetables, then fold into quarters or roll. Serve warm with additional chopped herbs if desired.
