Buckwheat Crepes with Wilted Arugula and Cheddar

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, heat the 1 tablespoon of olive oil in a large nonstick skillet.

5. 5

   Add the garlic and cook over moderately high heat until fragrant, about 1 minute.

6. 6

   Add the arugula and saute until wilted, about 2 minutes.

7. 7

   Season with salt.

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

    Sprinkle 1/4 cup of cheese over the crepe followed by 2 tablespoons of arugula.

13. 13

    Fold the crepe in half.

14. 14

    Slide the crepe onto a serving platter.

15. 15

    Repeat with the remaining batter and filling and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.