Buckwheat Crêpes with Avocado & Aged Cheddar Cheese
Makes 10 large crêpes
For the buckwheat crêpe batter:
1 cup organic buckwheat flour
1/2 teaspoon sea salt
3 large eggs
2 cups milk
butter, for greasing the frying pan
2 cups shredded aged cheddar cheese
4 ripe avocados, cut into thin slices and sprinkled with fresh lemon juice
1. Make the buckwheat crêpe batter: Whisk the buckwheat flour and sea salt together in a large bowl. Add the eggs and mix (the mixture will be thick and uneven). Add the milk 1/3 cup at a time, until the batter is a liquid consistency. (*Alternatively: combine the flour, sea salt, eggs, and milk in a blender and pulse a few times until smooth.) Cover the batter and let it rest for 30 minutes in the refrigerator.
2. Make the buckwheat crêpes: Melt a small piece of butter in a 12-inch frying pan over medium-low heat. Spread the butter over the bottom of the pan evenly with a folded paper towel.
3. Add 1/4 cup of batter to the pan and swirl to cover the bottom of the pan with a thin layer of batter. Let the crêpe cook for 1 minute, or until it is slightly moist on top and golden underneath. Loosen the edges of the crêpe, slide a spatula under it, and then gently flip it upside down into the pan. Cook the otherside for 30 seconds, and then transfer to a plate. Repeat with the remaining batter, separating the crêpes with pieces of wax paper.
4. Fill the crêpes: Put one crêpe in the frying pan over medium heat. Let it rewarm for about 10 seconds, then flip it over. Sprinkle shredded cheddar cheese over half of the crêpe and let it melt slightly. Add sliced avocados, then fold the other side of the crêpe over the filling, and then fold it into quarters, remove from the pan and serve immediately. Repeat with the other crêpes.