Buckwheat Crêpes with Spinach and Feta

Ingredients

• 150 g buckwheat flour
• 100 g wheat flour
• 1 tsp Baking powder
• 2 Eggs
• 500 ml milk
• 2 egg whites
• 4 tbsp butter (for frying)
• 400 g fresh young spinach
• Salt
• Pepper (freshly ground)
• nutmeg
• 200 g sheep cheese

Instructions

1. 1.

   Mix the buckwheat and wheat flours together, evenly sprinkle in the baking powder. Add the eggs and milk, whisking until combined. Let the batter rest for about 30 minutes. Beat the egg whites stiff and fold them into the batter; if the mixture is too thick, add a little more milk. Heat butter in a pan over medium heat and cook about twelve small crêpes one at a time.

2. 2.

   Flip each crêpe with a spatula and brown both sides until golden. Clean, wash, and dry the spinach. In a large pot, heat 3 tbsp oil, add the spinach, and wilt it down, seasoning with salt, pepper, and nutmeg to taste. Dice the feta cheese into small cubes. Fill each crêpe with spinach and feta cubes, roll them up, secure with a toothpick, and serve.