for the buckwheat crepes:
1 cup milk
2 tablespoons melted unsalted butter
1/4 teaspoon sea salt
2/3 cup buckwheat flour
1/3 cup gluten-free all-purpose flour
for the filling:
1 tablespoon extra virgin olive oil
1.5 cups sliced crimini mushrooms (or other favorite mushrooms!)
5 big handfulls baby spinach
1 large clove garlic, minced
salt and pepper to taste
1 large avocado, sliced
4 oz. herb chevre (such as Boursin), room temperature (or mix 1 tsp chopped fresh parsley, dill, and/or thyme into softened goat cheese)
For the crepes, in a medium bowl, whisk milk, eggs, and butter until just combined. Whisk the salt and flours into the wet ingredients. Lightly coat a 9 or 10-inch non-stick frying pan with cooking spray and place over medium heat. Pour about 1/3 cup of batter into the frying pan and immediately swirl the pan so that the batter covers the surface in one thin layer. Use a rubber spatula to spread the batter if it's not going to the edges. Cook for about 1 to 2 minutes, until the bottom has set and is starting to brown. Flip the crepe and continue to cook another minute. Remove from the pan and continue making crepes until all batter has been used up. If you have leftover crepes save for breakfast the next day!
For the filling, heat olive oil in a large skillet over medium heat. Add the mushrooms and saute until beginning to soften, 3-5 minutes. Add the spinach. It will look like a lot of spinach, but you will be amazed how much it cooks down. Add the garlic and a pinch of salt and pepper. Saute until spinach has wilted, about 3 minutes.
Spread a layer of chevre over one side of crepes. Place spinach mixture and a few avocado slices on one half and fold the other half over. If you love this cheese as much as I do you can crumble a bit more over the top.
From the kitchen of: YummyMummyKitchen.com