# What You'll Need:
→ Buckwheat crepes
01 - 1 cup buckwheat flour
02 - 1/4 cup all-purpose flour (for structure)
03 - 1 1/4 cups whole milk
04 - 2 large eggs
05 - 2 tablespoons unsalted butter, melted (plus extra 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 flat-leaf 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, trimmed and cut into 1-inch pieces
15 - 1 cup sugar snap peas, trimmed and halved
16 - 1 cup baby spinach leaves
17 - 1 small zucchini, thinly sliced
18 - 1 tablespoon extra-virgin olive oil
# How To Make It:
01 - Combine buckwheat and all-purpose flours with the salt in a large bowl. In a separate bowl whisk the eggs and milk until homogenous, then stream into the dry ingredients while whisking to form a smooth batter. Incorporate the melted butter, cover and allow the batter to rest 20 minutes at room temperature to hydrate the flour and relax the gluten.
02 - In a medium bowl blend ricotta and softened goat cheese until creamy. Fold in chives, dill, parsley and lemon zest; season with salt and freshly ground pepper. Adjust seasoning and transfer to the refrigerator until ready to use.
03 - Warm the olive oil in a large sauté pan over medium heat. Add asparagus, sugar snap peas and zucchini and sauté 3–4 minutes until tender-crisp. Add the spinach and cook just until wilted, about 1 minute. Season lightly with salt and pepper, then remove from heat and keep warm.
04 - Heat a nonstick skillet or crepe pan over medium heat and brush with melted butter. Pour roughly 1/4 cup batter into the center and tilt the pan to coat evenly. Cook 1–2 minutes until the edges lift and the underside is golden, flip and cook an additional 30 seconds. Transfer to a plate and cover with a clean towel to retain moisture; repeat with remaining batter.
05 - Spread about 2 tablespoons of the herbed cheese onto each crepe, top with a portion of the sautéed vegetables, then fold into quarters or roll. Serve warm, garnished with additional chopped herbs. Optionally top with a poached egg for added richness.
