# What You'll Need:
→ Buckwheat batter
01 - 1 cup buckwheat flour
02 - 1/4 cup all-purpose flour
03 - 1 1/4 cups milk
04 - 2 large eggs
05 - 2 tablespoons unsalted butter, melted
06 - 1/2 teaspoon fine sea salt
07 - Additional unsalted butter for cooking, as needed
→ Herbed cheese filling
08 - 1 cup ricotta cheese
09 - 2 ounces soft goat cheese (about 1/4 cup), 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, 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
# Method Steps:
01 - Whisk together buckwheat flour, all-purpose flour and salt in a large bowl. In a separate bowl, beat the eggs with the milk, then pour into the dry ingredients and whisk until smooth. Stir in the melted butter, cover and rest the batter for 20 minutes to hydrate.
02 - Combine ricotta, softened goat cheese, chives, dill, parsley and lemon zest in a bowl. Season with salt and freshly ground black pepper and stir until smooth and homogenous. Hold at room temperature.
03 - Heat the olive oil in a large skillet over medium heat. Add asparagus, sugar snap peas and zucchini and sauté, stirring occasionally, for 3 to 4 minutes until just tender. Add spinach and cook until wilted, about 1 minute. Season to taste and remove from the heat.
04 - Warm a nonstick skillet or crepe pan over medium heat and brush lightly with butter. Pour about 1/4 cup of batter into the pan and swirl to coat the base evenly. Cook until the edges lift and the underside is golden, 1 to 2 minutes; flip and cook about 30 seconds more. Stack cooked crepes on a plate and keep covered with a towel to retain warmth.
05 - Spread roughly 2 tablespoons of the herbed cheese mixture over each crepe, top with a portion of the sautéed vegetables, then fold into quarters or roll. Serve warm, garnish with additional chopped herbs and offer a poached egg on top if desired.
