two lovely crepes

when i go out for a crepe for brunch, i can never decide between savory or sweet. my solution: eat in and fix one of each (or maybe two or three of each...)

buckwheat crepe batter (makes 12-15 small crepes)
2 cups milk
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup buckwheat flour
3/4 cup white flour (can use all white, or whole wheat instead)
3 eggs

mix everything together in a blender and let chill in the fridge overnight (leave it in the blender if you like... you'll need to blend it up a bit in the morning too). for some reason it's important that crepe batter chill, but bring it out to sit for a half hour in the morning while you prep your fillings. to make your crepes, pour about 1/4 - 1/3 cup of the batter into a lightly oiled frying pan. the pan should be heated, but remove from heat to swirl the batter - allowing the thin batter to coat the bottom of your pan. cook until lightly browned, and then carefully flip the crepe. you can keep the crepes warm in a heated oven if you want to make a bunch to start out with.

le crepe savoureux - garlic parsley walnut crepe with mushrooms and chevre
sautee garlic and olive oil, add sliced crimini mushrooms, tons of fresh parsley and a few chives. suattee until mushrooms are well cooked and soft. then add toasted, chopped walnuts. fill your crepes with mushroom mixture and top with goat cheese and extra fresh herbs. salt and pepper.

le crepe doux - "strawberry cheesecake with walnuts"
a ingenious creation by jonathan: goat cheese, strawberry freezer jam (that i made last week after a tedious berry picking trip) and toasted walnuts. pretty self explanatory, but so so delicious. sprinkle with powdered sugar and top with an extra scoop of freezer jam!