Buckwheat Crêpes with Corn, Tomatoes and Goat Cheese
Blogger Sara Forte of Sprouted Kitchen makes savory crepes as a delicious vegetarian main course. "I like to make enough buckwheat-crêpe batter to use over a day or two with different fillings," says Forte. "Whole-wheat flour is good for crêpes too."
Recipe by Food & Wine August 2012