Ingredients

1/2 cup buckwheat flour

1/2 cup white all-purpose flour

1/2 teaspoon of fine sea salt

1/2 teaspoon baking soda

1 1/2 cups milk

2 eggs

Butter, for cooking

1 cup grated cheese

3 tablespoons roughly chopped basil

3 tablespoons roughly chopped chives

1 tablespoon thyme leaves

Directions

1. In a bowl, combine the flour, baking soda, and salt. Whisk in the eggs and gradually add in the milk until smooth. Note, if after cooking the first pancake the batter doesn't spread out easily add a bit more milk to the batter.

2. Heat a 10-inch non-stick skillet over medium heat. When the skillet is hot, cut off a piece of butter (about 1/2 tbsp) and swirl the pan to coat evenly.

3. For each crepe pour about 1/3 cup of batter in the centre of the skillet. Tilt the skillet to spread the batter evenly until it covers the skillet. As it starts to cook, small bubbles will form and become more opaque. Once this has happened, add a sprinkle of cheese and herbs to half of the crepe. Once the edge peels off easily and begins to brown, fold the crepe over the cheese/herb mixture with a spatula. If the cheese is not fully melted, leave the crepe on the pan for another 30 seconds.

4. Place the cooked crepes on a plate as you go. Cover with aluminum foil to keep them from drying out and to keep them warm.