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Buckwheat Crêpes with Wilted Arugula and Cheddar
© Phoebe Lapine

Buckwheat Crêpes with Wilted Arugula and Cheddar

  • TOTAL TIME: 40 MIN
  • SERVINGS: Makes 8 crêpes
  • FAST
  • VEGETARIAN

These buckwheat crêpes are stuffed right in the skillet so the heat of the stove melts the cheese.

  1. 3/4 cup buckwheat flour
  2. 2 large eggs, beaten
  3. 1 1/3 cups milk
  4. 1 tablespoon extra-virgin olive oil, plus more for brushing
  5. 1 large garlic clove, thinly sliced
  6. 5 ounces arugula
  7. Sea salt
  8. 2 cups coarsely grated cheddar cheese (about 8 ounces)
  1. In a medium bowl, whisk the buckwheat flour with the eggs and half of the milk until lump-free. Add the remaining milk and whisk until smooth. Refrigerate the batter for 20 minutes.
  2. Meanwhile, heat the 1 tablespoon of olive oil in a large nonstick skillet. Add the garlic and cook over moderately high heat until fragrant, about 1 minute. Add the arugula and sauté until wilted, about 2 minutes. Season with salt.
  3. Heat an 8-inch nonstick skillet and lightly brush with olive oil. Add 1/4 cup of the batter to the skillet and swirl to coat the pan. Cook over moderate heat until the edges begin to pull away from the pan, 30 seconds to 1 minute. Flip the crêpe and cook 30 seconds to 1 minute longer.
  4. Sprinkle 1/4 cup of cheese over the crêpe followed by 2 tablespoons of arugula. Fold the crêpe in half. Slide the crêpe onto a serving platter. Repeat with the remaining batter and filling and serve.
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