Buckwheat crepes with squash and chestnuts – 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
• 250g/(1.25 cups) butternut squash (or similar), finely diced
• 1 small leek
• 15 chestnuts
• Olive oil
• 200g (4/5 cup) ricotta cheese
• 50g (half cup) parmesan cheese
• Salt, pepper, nutmeg