1 ¼ cup buckwheat flour
1 cup milk (dairy or non-dairy is fine)
¼ cup olive oil
3 large free range eggs
¼ teaspoon sea salt
ghee or coconut oil for frying
Filling (enough for 2 crepes)
large bunch greens, cut into slivers (I used silverbeet and kale)
1 garlic clove
50 grams feta cheese
Ghee or coconut oil for sautéing
To garnish: pumpkin seeds and sunflower seeds
Combine all crepe ingredients in a large bowl and whisk until smooth. Heat a spoonful of oil over a medium heat in a large sauté pan. Pour in a ¼ cup of batter and swirl the pan to spread the mixture out very thinly. Cook for one minute before flipping with a spatula. Cook for a further minute. Keep an eye on the heat so that the crepes do not burn – you are aiming for lightly golden.
Repeat until all the batter is used. Add additional oil to the pan as needed. Keep them warm covered in the oven on a low heat or make up to a day in advance. Crepes can be reheated in a sauté pan or covered in tinfoil in the oven.
Heat a generous dollop of oil in a sauté pan over a medium high heat. Add the garlic and greens. Saute for 3–5 minutes until tender. This will depend on the type of greens you use.
To serve: Fill warm crepes with sautéed greens. Crumble feta over the top. Sprinkle with pumpkin and sunflower seeds. Serve immediately.