For the Crepes…

INGREDIENTS

2 cups whole milk
1 tablespoon sugar
½ teaspoon sea salt
3 eggs
Juice of ½ lemon
Zest of 1 lemon
2 tablespoons fresh lemon thyme leaves
4 tablespoons unsalted butter, melted
½ cup buckwheat flour
¾ cup all purpose white flour

PREPARATION

Whisk together all ingredients until smooth, or use a blender to blend, until very smooth.  Chill batter overnight.  Before frying the batter, whisk again and make sure the consistency is that of heavy cream.  Heat a non stick skillet or a crepe pan on medium high heat, grease pan with a tiny amount of butter and rub it around the pan until the pan is coated with the butter.  Pour about 1 /4 cup of the batter in the pan and swirl the batter around in the pan until it is distributed evenly and thinly.  Cook for about one minute and flip over when it is lightly browned.  Cook on both sides.  Fill crepes with filling and roll, drizzling some filling on top as well.

For the Strawberry Lemon Thyme Cream Filling…

INGREDIENTS

½ cups heavy cream
3 tablespoons sugar
1 tablespoon lemon zest
½ tablespoon lemon thyme leaves
1 cup strawberries, cleaned and sliced

PREPARATION

Gently mix all ingredients in a mixing bowl and allow to sit for at least one hour.