Open-Face Buckwheat Crepes with Avocado, Smoked Turkey and Dijon

• 3/4 cup buckwheat flour
• 2 large eggs, beaten
• 1 1/3 cups milk
• Olive oil
• 1/4 cup Dijon mustard
• 1 pound thinly sliced smoked turkey
• 4 avocados, thinly sliced
• 2 tablespoons lemon juice
• Sea salt

1. In a medium bowl, whisk the buckwheat flour with the eggs and half of the milk until lump-free.
2. Add the remaining milk and whisk until smooth.
3. Refrigerate the batter for 20 minutes.
4. Line a plate with wax paper.
5. Heat an 8-inch nonstick skillet and lightly brush with olive oil.
6. Add 1/4 cup of the batter to the skillet and swirl to coat the pan.
7. Cook over moderate heat until the edges begin to pull away from the pan, 30 seconds to 1 minute.
8. Flip the crepe and cook 30 seconds to 1 minute longer.
9. Transfer the crepe to the prepared plate and repeat with the remaining batter.
10. Slather each crepe with 1/2 tablespoon of Dijon.
11. Divide the turkey slices between the crepes and top with half a sliced avocado.
12. Drizzle with the lemon juice, season with salt and serve.

buckwheat flour, eggs, milk, olive oil, dijon mustard, turkey, avocados, lemon juice, salt

Taken from www.foodandwine.com/recipes/open-face-buckwheat-crepes-with-avocado-smoked-turkey-and-dijon (may not work)