Open-Faced Buckwheat Crepes with Grilled Eggplant and Mache

• 3/4 cup buckwheat flour
• 2 large eggs, beaten
• 1 1/3 cups milk
• 2 large eggplants, thinly sliced lengthwise
• 2 tablespoons olive oil, plus more for brushing
• Sea salt
• 2 tablespoons fresh lemon juice
• 1 tablespoon finely chopped mint
• 2 tablespoons capers, coarsely chopped
• 5 ounces mache

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. Light a grill or preheat a grill pan.
5. Brush each piece of eggplant on both sides with olive oil and season with salt.
6. Grill over high heat, turning once, until soft, about 2 minutes per side.
7. In a small bowl, whisk the lemon juice with the mint, capers and the 2 tablespoons of olive oil.
8. Line a plate with wax paper.
9. Heat an 8-inch nonstick skillet and lightly brush with olive oil.
10. Add 1/4 cup of the batter to the skillet and swirl to coat the pan.
11. Cook over moderate heat until the edges begin to pull away from the pan, 30 seconds to 1 minute.
12. Flip the crepe and cook 30 seconds to 1 minute longer.
13. Transfer the crepe to the prepared plate and repeat with the remaining batter.
14. Top the crepes with the eggplant and the mache.
15. Drizzle with the lemon-herb sauce and serve.

buckwheat flour, eggs, milk, eggplants, olive oil, salt, lemon juice, mint, capers, mache

Taken from www.foodandwine.com/recipes/open-faced-buckwheat-crepes-with-grilled-eggplant-and-mache (may not work)