Buckwheat Crepes with Sesame Watercress

Buckwheat or sarrazin crepes originated from Bretagne. I enjoyed quite a few this summer when I stayed in Nantes. Paired with the pepperiness of the watercress, this gluten- free dish is simply magnifique!

Makes 12 crepes

Crepes
1 cup buckwheat flour
1/2 teaspoon sea salt
4 large eggs
1 cup water
Coconut oil or oil of your choice for cooking

Filling
1 bunch Watercress, chopped (about 4 cups chopped)
2 tablespoons Tahini
2 tablespoons lemon juice
1 clove garlic, finely chopped
1⁄4 preserved lemon finely chopped
2 tablespoons dulse flakes (optional)

In a large bowl, combine the flour and salt. In another bowl, whisk together the eggs and water. Add the wet ingredients to the dry ingredients, mixing until the batter is lump free. Set aside for 15 minutes.

Warm a 7-inch crepe pan over medium heat and brush a tablespoon of oil onto the pan. Give the batter a stir from top to bottom and fill a 1⁄4-cup measuring cup with batter.

Grasp the pan in one hand, and while pouring the batter onto the pan, rotate the pan so that a thin layer of batter covers the surface. Return the pan to the heat. Cook for 1 minute, or until the top is dry, adjusting the heat as necessary. Flip and cook for an additional minute, or until the bottom is just lightly browned. Repeat until all the batter is used, keeping the cooked crepes warm.

Heat 2 tablespoons water in a large skillet over medium heat. Add watercress and cook, tossing occasionally, until wilted, about 5 minutes. Drain well.

In a large bowl, whisk together tahini, preserved lemon, 2 additional tablespoons water and garlic. Add hot watercress and toss to combine. Fill each crepe with the filling and sprinkle a little of dulse if you choose and roll to close. Serve immediately.