Buckwheat Crepes with Mashed Potatoes and Jack Cheese

• 3/4 cup plus 1 tablespoon buckwheat flour
• 1/3 cup white flour
• 1/2 teaspoon salt
• 3 large eggs
• 2 tablespoons olive oil, plus more for brushing
• 4 cups watercress mashed potatoes (page 185), or regular mashed potatoes
• 1 cup shredded Monterey Jack cheese
• 2 cups Cilantro-Jalapeno sauce (page 184)

1. To make the batter, mix the flours and salt in a large bowl.
2. In a separate bowl, whisk together the eggs, olive oil, and 1 1/2 cups water.
3. Add the egg mixture to the flour mixture and whisk until the batter just comes together.
4. Cover the batter and let it rest in the refrigerator for 2 hours.
5. Preheat the oven to 425F.
6. Heat a lightly oiled skillet over medium heat.
7. When the pan is hot, drop 1/4 cup of the batter into the skillet, immediately tilting and rotating the pan to spread the batter evenly.
8. Cook the crepe for roughly 1 minute, until it is set on the bottom, then gently loosen the edges with a heatproof spatula nd flip.
9. Cook on the second side for 30 seconds, or until firm.
10. Slide the crepe onto a plate and repeat with the remaining batter.
11. Line a baking sheet with parchment paper.
12. Place a crepe flat on a cutting board and place 1/3 cup of the mashed potatoes on one half of the crepe.
13. Scatter 2 tablespoons of the cheese over the potatoes, followed by a pinch of salt, and fold the crepe over the filling.
14. Place the filled crepe on the baking sheet.
15. Repeat with the remaining crepes.
16. Lightly brush the crepes with a little olive oil and bake for 8 to 10 minutes, or until the tops are golden and the cheese is melted.
17. Serve hot with the sauce poured on top.

flour, white flour, salt, eggs, olive oil, watercress mashed potatoes, shredded monterey jack cheese, cilantro

Taken from www.epicurious.com/recipes/food/views/buckwheat-crepes-with-mashed-potatoes-and-jack-cheese-381336 (may not work)