Stuffed crepes with leeks and mushrooms, gluten free

Ingredients

• 250 ml (1 cup) of rice flour
• 250 ml (1 cup) of buckwheat
• 4 eggs
• 500 ml (2 cups) of 2 % fats partly skimmed milk
• 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
• 250 ml (1 cup) of sliced mushrooms
• 250 ml (1 cup) of grated Gruyère cheese
• 500 ml (2 cups) of 2 % fats, partly skimmed milk
• 60 ml (1/4 cup) of chopped walnuts
• 45 ml (3 tablespoons) of butter
• 60 ml (1/4 cup) of rice flour
• Salt and pepper (gluten-free) up to taste
• 5 ml (1 teaspoon) of chervil