Yield: Makes 16 crêpes.

Ingredients

• 3 eggs                                                                         
• 1 cup milk
• ¼ cup milk to thin batter, if needed              
• Pinch salt                                                        
• 1/3 cup all purpose flour                                
• 2 tbsp. buckwheat flour                                 
• 2 tbsp. melted butter                                      
• Vegetable oil, for brushing pans                                                                    

Method

1. In a medium bowl, gently whisk the eggs with 1 cup of the milk and the salt. Sift both flours over the egg mixture. Continue to gently whisk the batter until smooth. The batter should be a little thicker than whipping cream. If the batter is too thick, add remaining ¼ cup of milk. Add the melted butter and stir. Cover the batter with plastic wrap. Let it rest for at least 30 minutes.
2. Heat a seasoned, 7-inch crêpe pan or non-stick fry pan over medium high heat. When the pan is hot, lightly brush or wipe with 1 teaspoon of oil. Pour 3 tablespoons of batter into the centre of the pan and swirl pan so the batter spreads to make a thin pancake. Cook about 1 minute. When the crêpe is lightly golden on the bottom and starts to bubble, flip it over and cook another 30 seconds. Transfer the crêpe to a plate. Repeat with the rest of the batter, stacking the cooked crêpes.
3. If you’re not using the crêpes immediately, tightly wrap the stack in plastic wrap. Refrigerate for up to 3 days, or freeze in an airtight container.

Cheese Filling for Crêpes

Yield: 16 servings.

Ingredients

• 1 ¼ cup cream cheese or feta cheese             
• Zest of 1 lemon (about 3 to 4 tsp. zest)                     
• ½ bunch chives, finely chopped                                
• Coarse salt and freshly cracked black pepper, to taste
• Handful micro sprouts, such as basil or Thai basil, for garnish (optional)                 

Method

1. Mix cheese, lemon zest and chives together until well combined. Season with salt and pepper.
2. Spread mixture or dot onto each crêpe. Roll each crêpe and serve. Garnish with micro sprouts.
3. Alternatively, to serve as an appetizer, roll each crêpe and then slice into 1-inch pieces. Plate and garnish each piece with a few sprigs of micro sprouts.