Buckwheat Crepes with Cashew-Chive Pesto and Marinated Yellow Tomatoes

1. 1

   In a medium bowl, whisk the buckwheat flour with the eggs and half of the milk until lump-free.

2. 2

   Add the remaining milk and whisk until smooth.

3. 3

   Refrigerate the batter for 20 minutes.

4. 4

   Meanwhile, in a small food processor, pulse the garlic with the cashews until finely chopped.

5. 5

   Add the basil, chives, lemon juice and 1/4 cup of olive oil; season with salt and puree until smooth.

6. 6

   In a medium bowl, toss the tomatoes with the vinegar and 1 tablespoon of olive oil; season with salt.

7. 7

   Line a plate with wax paper.

8. 8

   Heat an 8-inch nonstick skillet and lightly brush with olive oil.

9. 9

   Add 1/4 cup of the batter to the skillet and swirl to coat the pan.

10. 10

    Cook over moderate heat until the edges begin to pull away from the pan, 30 seconds to 1 minute.

11. 11

    Flip the crepe and cook 30 seconds to 1 minute longer.

12. 12

    Transfer the crepe to the prepared plate and repeat with the remaining batter.

13. 13

    Slather each crepe with 1 tablespoon of the pesto and fold into quarters.

14. 14

    Serve on a platter with the cherry tomatoes on top.

* Per serving · 4 servings · Values may vary.