Crispy Buckwheat Crepes with Lemon Herb Tahini Filling

In a large bowl, whisk together buckwheat flour, all-purpose flour, and salt. Make a well in the center.

Crack eggs into the well and pour in whole milk. Whisk from the center outward, gradually incorporating the flour until a smooth, thin batter forms. Strain through a fine-mesh sieve for silky crepes.

Stir in 2 tablespoons melted butter. Cover and rest at room temperature for 30 minutes — this relaxes the gluten and yields tender, pliable crepes.

In a food processor, combine tahini, lemon juice, lemon zest, minced garlic, and salt. Process for 30 seconds until pale and creamy.

With the motor running, drizzle in 2 tablespoons olive oil, then add cold water one tablespoon at a time until the filling is the consistency of thick yogurt — smooth and drizzleable.

Transfer to a bowl and fold in finely chopped parsley. Taste and adjust salt or lemon. Set aside at room temperature.

Heat a 10-inch non-stick or cast-iron skillet over medium heat. Melt 1 teaspoon butter and swirl to coat the pan, then pour out any excess — the pan should glisten, not pool.

Pour 1/4 cup batter into the center of the pan and immediately tilt and rotate the pan in a full circular motion to coat the bottom evenly. Any gaps will fill as the batter spreads.

Cook 2-3 minutes until the edges lift easily with a spatula and the underside is deep golden with freckled spots. Flip once and cook 45 seconds more — just enough to set the second side.

Slide onto a plate. Repeat with remaining batter, stacking crepes with a small piece of parchment between each to prevent sticking. The last few crepes will be crispiest as the pan gains color.

Spread 2-3 tablespoons of the lemon herb tahini filling down the center of each crepe. Fold both sides over the filling into a neat rectangle or roll into a cylinder.

Heat a skillet over medium-high and warm the filled crepes seam-side down for 1-2 minutes per side until the exterior is heated through and edges are extra crispy.

Plate immediately with a drizzle of tahini filling and a scatter of fresh parsley. Serve with lemon wedges alongside.