© Phoebe Lapine
Active Time
N/A
Total Time
30 MIN
Yield
Serves : Makes 8 crêpes

The grilled eggplant can be prepared ahead and refrigerated overnight. Just bring it to room temperature before using. Slideshow: More Gluten-Free Recipes

How to Make It

Step 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.

Step 2    

Light a grill or preheat a grill pan. Brush each piece of eggplant on both sides with olive oil and season with salt. Grill over high heat, turning once, until soft, about 2 minutes per side.

Step 3    

In a small bowl, whisk the lemon juice with the mint, capers and the 2 tablespoons of olive oil.

Step 4    

Line a plate with wax paper. 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. Transfer the crêpe to the prepared plate and repeat with the remaining batter.

Step 5    

Top the crêpes with the eggplant and the mâche. Drizzle with the lemon-herb sauce and serve.

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