Ingredients:

  • 1 cup (120g) buckwheat flour
  • 2 large eggs
  • 1 ½ cups (360ml) water
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon (5g) salt
  • 2 cups (60g) fresh spinach, washed and chopped
  • 1 cup (120g) grated cheese (Gruyère or your choice)
  • 1 tablespoon (15ml) olive oil (for sautéing)
  • Salt and pepper to taste
  • Optional: 2 tablespoons (30ml) crème fraîche or sour cream for serving

Instructions:

  1. In a mixing bowl, combine buckwheat flour and salt. Whisk in eggs until smooth. Gradually add water and olive oil, whisking until well blended. Cover and let rest for 30 minutes.
  2. Heat olive oil in a skillet over medium heat. Sauté chopped spinach until wilted, about 2-3 minutes. Season with salt and pepper. Remove from heat and set aside.
  3. Heat a non-stick skillet over medium-high heat. Pour a ladleful of batter into the pan, swirling to coat the bottom evenly. Cook for 2-3 minutes or until the edges lift and the bottom is golden brown. Flip and cook for another minute until set. Repeat with remaining batter.
  4. Place sautéed spinach and cheese in the centre of each crepe. Fold the crepes over the filling. Serve warm with a dollop of crème fraîche, if desired.