Instructions
Follow the steps and taste along the way.
Prepare the batter
In a bowl, whisk together the buckwheat flour, eggs, milk, water, 2 g of the salt and 10 ml of the rapeseed oil. Leave the batter to rest for 10 minutes; it should be runny and free of lumps.
Sear the vegetables
Slice the mushrooms and cut the leek into thin rounds. Heat 15 ml of the oil in a large frying pan, add the mushrooms and cook for 6 to 8 minutes without stirring often, until the liquid has evaporated and the edges are browned. Add the leek and thyme and cook for 3 minutes, then stir in the spinach and let it wilt. Season with the remaining 2 g of salt and the black pepper.
Finish the filling
Remove the pan from the heat and let the vegetable mixture cool slightly for 2 minutes. Stir in the ricotta and lemon juice; the filling should remain creamy, not watery.
Cook the crêpes
Heat a non-stick frying pan about 24 cm in diameter over medium heat. Use the remaining 10 ml of oil to coat the pan very lightly. Pour in about 60 ml of batter per crêpe and swirl the pan to spread it out. Cook for about 1 minute, until the edges set, then flip and cook the other side for 30 to 45 seconds. Repeat to make 8 crêpes.
Fill and briefly fry
Divide the filling among the crêpes, fold each in half, then fold it in half again. Return them to the dry pan in batches and cook for 1 to 2 minutes on each side, until hot with lightly crisp edges. Serve immediately.
