# 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 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 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, halved
16 - 1 cup baby spinach leaves
17 - 1 small zucchini, thinly sliced
18 - 1 tablespoon olive oil
# How to Make It:
01 - Whisk together buckwheat and all-purpose flours with the salt in a large bowl. 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 rest 20 minutes to hydrate the flour and relax the batter.
02 - Combine ricotta, softened goat cheese, chives, dill, parsley and lemon zest in a medium bowl. Season with salt and pepper and mix to a smooth, spreadable consistency. Cover and refrigerate until assembly.
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 the spinach and cook until wilted, about 1 minute. Season with salt and pepper, then remove from heat and keep warm.
04 - Warm a nonstick skillet or crepe pan over medium heat and brush lightly with melted butter. Pour about 1/4 cup batter into the pan and swirl to coat the bottom evenly. Cook 1 to 2 minutes until edges lift and the underside is golden, flip and cook 30 seconds more. Transfer to a plate and cover with a towel while you finish the remaining batter.
05 - Spread about 2 tablespoons of the herbed cheese on each crepe, top with a portion of the sautéed vegetables, then fold into quarters or roll. Serve warm, garnished with extra chopped herbs and optionally topped with a poached egg.
