# 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, 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 - 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 tablespoon olive oil
# Directions:
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 whisk the wet mixture into the dry ingredients until smooth. Stir in the melted butter, cover and let the batter rest 20 minutes to hydrate the flours.
02 - Combine ricotta, softened goat cheese, chives, dill, parsley and lemon zest in a bowl. Season with salt and pepper and mix until homogenous and spreadable; reserve chilled.
03 - Heat the olive oil in a large skillet over medium heat. Add asparagus, sugar snap peas and zucchini and sauté 3 to 4 minutes until just tender. Add spinach and cook until wilted, about 1 minute. Season lightly with salt and pepper and remove from heat.
04 - Warm a nonstick skillet or crepe pan over medium heat and brush with melted butter. Pour about 1/4 cup batter into the pan, tilt and swirl to evenly coat the base. Cook until edges lift and underside is golden, 1 to 2 minutes, flip and cook 30 seconds more. Stack cooked crepes on a plate and keep covered with a clean towel to retain warmth.
05 - Spread about 2 tablespoons of the herbed cheese onto each crepe, top with a portion of sautéed vegetables, then fold into quarters or roll. Serve warm and garnish with additional herbs if desired.
