Buckwheat Crepes:
1 cup lowfat milk
1/3 cup water
3 large eggs
1/2 tsp salt
2/3 cup buckwheat flour
1/2 cup all-purpose flour
2 tbsp vegetable oil
Mix together the dry ingredients and set aside. Whisk together the milk, water, eggs. Fold in the dry ingredients, stirring slowly. When all dry ingredients are incorporated, mix in the vegetable oil. Cover, and let chill in the refrigerator for 30 minutes.
While the batter is chilling, chop up the vegetables that you would like to add to your crepe. Sautee vegetables over a medium-low heat until cooked through. For our crepes we used ramps and asparagus from our first CSA delivery of the year.
Heat up a crepe pan and brush with oil or butter. If you don't have a crepe pan, a non-stick skillet works well too. When the oil is heated, pour in about 1/4 cup of the batter. Tilt pan so the batter spreads all around. Cook the crepe until the sides come up easily with a spatula. Flip and cook for about another 30 seconds. Add a couple of spoonfuls of vegetables from your sautee pan, covering half of the crepe. Crack an egg over the vegetables, and flip the other half of the crepe over the egg. Place on a pan in the oven at 250 degrees while you cook your other crepe. Your egg will cook through!
Serve with a side salad, and you've got a tasty nutritious spring meal!
