Buckwheat Crêpes with Dairy-Free Ham & Cheese

Ingredients

• 1 cup Buckwheat Flour
• 0.25 teaspoon Salt
• 1.5 cups Water
• 1 tablespoon Olive Oil
• 8 slices Dairy-Free Ham Slices (e.g., Tofurky)
• 1 cup Dairy-Free Cheese Shreds (e.g., Violife)

Instructions

1. 1In a bowl, whisk together the 1 cup Buckwheat Flour, 0.25 teaspoon Salt, and 1.5 cups Water until the batter is completely smooth. This should take about 1 minute.
2. 2Place a 10-inch non-stick skillet or crêpe pan over medium heat. Add the 1 tablespoon Olive Oil to the pan and let it heat up until it shimmers, about 1 minute.
3. 3Pour about 1/4 cup of the buckwheat batter into the center of the hot pan. Immediately swirl the pan to spread the batter into a thin, even circle about 8 inches in diameter.
4. 4Cook the crêpe for 2 to 3 minutes, or until the edges begin to lift away from the pan and the bottom is a light golden brown. You may see small bubbles form on the surface.
5. 5Carefully flip the crêpe using a spatula. Cook the second side for about 1 minute, just until set.
6. 6Slide the cooked crêpe onto a plate. Place 2 slices of Dairy-Free Ham Slices and 1/4 cup of Dairy-Free Cheese Shreds onto one half of the crêpe.
7. 7Fold the crêpe in half over the filling, then fold it in half again to create a quarter-circle shape. Repeat steps 5 through 8 with the remaining crêpes, 8 slices of Dairy-Free Ham Slices, and 1 cup of Dairy-Free Cheese Shreds until you have 4 filled crêpes.
8. 8Serve the filled crêpes immediately.

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