Buckwheat crepes with ricotta and spinach – Organic Tuscany Cookbook

Name: Buckwheat crepes with ricotta and spinach – Organic Tuscany Cookbook
Ingredients: For 6 people:; 2 medium eggs; 180 g (1.5 cups) buckwheat flour; 100 g (4/5 cup) all purpose flour; 250 ml (1 cup) whole milk; 250 ml (1 cup) water; 1 tablespoon extra virgin olive oil; Salt; Butter to grease the pan; 1 large bunch spinach; 1 small onion; Olive oil; 200g (4/5 cup) ricotta cheese; 50g (half cup) parmesan cheese; Salt, pepper, nutmeg

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Ingredients

For 6 people:
2 medium eggs
180 g (1.5 cups) buckwheat flour
100 g (4/5 cup) all purpose flour
250 ml (1 cup) whole milk
250 ml (1 cup) water
1 tablespoon extra virgin olive oil
Salt
Butter to grease the pan
1 large bunch spinach
1 small onion
Olive oil
200g (4/5 cup) ricotta cheese
50g (half cup) parmesan cheese
Salt, pepper, nutmeg

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