# What You'll Need:
→ For the Buckwheat Crepes
01 - 1 cup (120 g) buckwheat flour
02 - 1/4 cup (30 g) all-purpose flour
03 - 1 1/4 cups (300 ml) milk
04 - 2 large eggs
05 - 2 tbsp melted unsalted butter (plus more for cooking)
06 - 1/2 tsp fine sea salt
→ For the Filling
07 - 1 cup (250 g) ricotta cheese
08 - 2 oz (60 g) goat cheese, softened
09 - 2 tbsp fresh chives, finely chopped
10 - 1 tbsp fresh dill, finely chopped
11 - 1 tbsp fresh parsley, finely chopped
12 - Zest of 1 lemon
13 - Salt and freshly ground black pepper, to taste
→ Seasonal Vegetable Medley
14 - 1 cup (100 g) asparagus tips, cut into 1-inch pieces
15 - 1 cup (80 g) sugar snap peas, halved
16 - 1 cup (100 g) baby spinach leaves
17 - 1 small zucchini, thinly sliced
18 - 1 tbsp olive oil
# Step-by-Step:
01 - In a large bowl, whisk together buckwheat flour, all-purpose flour, and salt. In another bowl, beat eggs and milk together, then whisk into flour mixture. Stir in melted butter. Cover and let rest for 20 minutes.
02 - In a medium bowl, combine ricotta, goat cheese, chives, dill, parsley, lemon zest, salt, and pepper. Mix until smooth. Set aside.
03 - Heat olive oil in a large skillet over medium heat. Add asparagus, sugar snap peas, and zucchini. Sauté for 3–4 minutes until just tender. Add spinach and cook until wilted, about 1 minute. Season with salt and pepper. Remove from heat.
04 - Heat a nonstick skillet or crepe pan over medium heat and brush with melted butter. Pour about 1/4 cup batter into the pan, swirling to coat the bottom evenly. Cook for 1–2 minutes until edges lift and bottom is golden. Flip and cook 30 seconds more. Stack cooked crepes on a plate and cover with a towel.
05 - Spread 2 tbsp herbed cheese filling on each crepe. Top with a portion of sautéed vegetables. Fold crepes into quarters or roll them up. Serve warm, garnished with extra herbs if desired.
