Light buckwheat crepes stuffed with sautéed asparagus, peas, zucchini and a creamy herbed cheese filling.
# What You'll Need:
→ 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 melted unsalted butter
06 - Unsalted butter, additional for cooking
07 - 1/2 teaspoon fine sea salt
→ Herbed cheese filling
08 - 1 cup ricotta cheese
09 - 2 ounces goat cheese, softened
10 - 2 tablespoons fresh chives, finely chopped
11 - 1 tablespoon fresh dill, finely chopped
12 - 1 tablespoon fresh parsley, finely chopped
13 - Zest of 1 lemon
14 - Salt and freshly ground black pepper, to taste
→ Seasonal vegetable medley
15 - 1 cup asparagus tips, trimmed and cut into 1-inch pieces
16 - 1 cup sugar snap peas, halved
17 - 1 cup baby spinach leaves
18 - 1 small zucchini, thinly sliced
19 - 1 tablespoon extra-virgin olive oil
# Step-by-Step Guide:
01 - Whisk together buckwheat flour, all-purpose flour and salt in a large bowl. In a separate bowl, whisk eggs with milk until homogenous, then pour into the dry ingredients and whisk until smooth. Stir in the melted butter, cover and let rest at room temperature for 20 minutes to hydrate the flour and relax the batter.
02 - Combine ricotta and softened goat cheese in a bowl. Fold in chives, dill, parsley and lemon zest, then season with salt and freshly ground black pepper. Adjust seasoning and set the filling aside, chilled or at room temperature.
03 - Heat olive oil in a large skillet over medium heat. Add asparagus, sugar snap peas and zucchini and sauté, stirring, for 3 to 4 minutes until just tender. Add the spinach and cook until wilted, about 1 minute. Season with salt and pepper, remove from heat and keep warm.
04 - Warm a nonstick skillet or crepe pan over medium heat and lightly brush with additional butter. Pour about 1/4 cup batter into the pan, tilting and swirling to coat the surface thinly and evenly. Cook until the edges lift and the underside is golden, 1 to 2 minutes, then flip and cook about 30 seconds. Transfer to a plate and cover with a kitchen towel to keep warm; repeat with remaining batter.
05 - Spread approximately 2 tablespoons of the herbed cheese mixture onto each warm crepe. Top with a portion of the sautéed vegetables, fold into quarters or roll, and plate immediately. Garnish with additional chopped herbs if desired and serve warm.
