This crepe, made with Buckwheat Crepes is a wonderful vegetarian entree. Make it a complete light meal with Cream of Mushroom Soup.
Prep Time: 10 minutes
Ingredients:
- 2 cups chopped fresh tomatoes
- 2 cups lightly packed baby spinach leaves
- 1 cup sautéed, chopped onions
- 1 cup crumbled Chevre, or goat’s milk, cheese
- 8 buckwheat crepes
Preparation:
To assemble crepes: Place ¼ cup each of the tomatoes and spinach down the center of a crepe. Sprinkle 1 tablespoon each of sautéed onions and Chevre cheese on top, and then fold the ends of the crepe over the filling and serve.
Makes 8 servings.
