# 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 additional 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 - 1 lemon, zested
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 extra-virgin olive oil
# How to Make:
01 - Whisk buckwheat flour, all-purpose flour and sea salt together in a large mixing bowl until evenly blended.
02 - In a separate bowl beat the eggs with the milk, then whisk the liquid into the flour mixture until smooth. Stir in the melted butter, cover and let the batter rest at room temperature for 20 minutes to hydrate.
03 - Combine ricotta, softened goat cheese, chives, dill, parsley and lemon zest in a medium bowl; season with salt and pepper and mix until creamy and uniform. Keep chilled 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 to 4 minutes until just tender. Add spinach and cook until wilted, about 1 minute. Season with salt and pepper, then remove from heat.
05 - Heat a nonstick skillet or crepe pan over medium heat and brush lightly with butter. Pour about 1/4 cup of batter into the pan, swirling to form a thin, even layer. Cook until edges lift and underside is golden, about 1 to 2 minutes; flip and cook an additional 30 seconds. Transfer to a plate and cover with a towel to keep warm. Repeat with remaining batter.
06 - Spread roughly 2 tablespoons of the herbed cheese filling over each crepe, top with a portion of the sautéed vegetables and fold into quarters or roll. Serve warm, garnished with extra chopped herbs if desired.
