Buckwheat Crepes With Spinach & Ricotta

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• Step 1

  Preheat the oven to 150°C/130°C fan/gas 2 and line a baking tray with greaseproof paper.

• Step 2

  Place the flour and a pinch of salt in a large mixing bowl. Add the egg and 60 ml of the milk and whisk together to combine. Pour in the remaining milk, whisking constantly until smooth. Season with pepper and pour into a jug.

• Step 3

  Spray a non-stick 20 cm crepe or frying pan with a little oil and heat over high heat. When hot, ladle in just under 6o ml batter and swirl the pan so that the batter coats the base evenly. Cook for 40-50 seconds or until browned around the edges, then flip with a spatula and cook for a further 30 seconds. Transfer to the prepared tray and keep warm in the oven while you cook the remaining batter; you'll get about twenty-four crepes.

• Step 4

  Meanwhile, for the filling, place all the ingredients in a bowl and mix together. Season to taste and set aside.

• Step 5

  To assemble, spread a thick layer of sour cream on each crepe and top with a tablespoon of filling. Add a splash of hot sauce and garnish with mint leaves, then roll up the crepes and serve.

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