You can cook the crepes a day before and store in the fridge until ready to use.
Buckwheat is high in fiber, protein, and calcium. It’s also great for your cardiovascular system thanks to rutin, a glycoside/flavonoid which has been known to strengthen capillary walls and improve circulation, and magnesium. If that’s not enough, it also helps maintain healthy blood sugar levels and is a great choice for those with diabetes.
for the crepes:
¼ cup buckwheat flour
1/3 cup brown rice flour
1 tablespoon arrowroot
½ teaspoon salt
½ cup whole milk + 2 tablespoons
1 tablespoon + 1 teaspoon olive oil
oil or butter
for the filling:
1 pint cherry tomatoes, halved
½ teaspoon fresh thyme leaves
1 tablespoon olive oil
salt and pepper
1 cup grated Gruyère cheese
1. Preheat the oven to 400°F.
2. Place the halved tomatoes on a parchment-lined baking sheet and toss with the thyme leaves, olive oil, and salt and pepper to taste. Roast in the oven for 20 minutes, or until blistered and starting to pop.
3. To make the crepes, whisk together the buckwheat flour, brown rice flour, arrowroot starch, and salt in a medium bowl. Add the milk, egg, and 1 tablespoon + 1 teaspoon olive oil and whisk to combine.
4. Heat a large crepe pan over medium-high heat. When the pan is hot but not smoking, brush with olive oil and carefully pour in ¼ of the batter, quickly tilting the pan as you pour so the batter spreads out evenly in the pan.
5. Cook the crepe for 1-2 minutes on the first side, then flip and cook another minute on the second side. Remove to a paper towel-lined plate to rest while you repeat the process with the remaining batter.
6. When ready to serve, place one crepe in the pan and turn the heat to medium. Top with ¼ cup of the grated cheese and ¼ of the roasted tomatoes. Cover the pan with a large lid and cook for 1 minute, or until the cheese is melted. Carefully fold up the four edges of the crepe to make into a square shape and serve immediately.