2 beaten eggs
1 1/2 c. milk
1 1/4 c. buckwheat flour
Dash of salt
2 tbsp. cooking oil

VEGETABLE FILLING:

1 1/2 c. broccoli
1 1/2 c. cauliflower
1 c. zucchini
1 c. mushrooms
1/4 c. scallions
5-6 plum tomatoes
2 tbsp. olive oil
3 tbsp. wine and soy sauce mixture
1 pt. sour cream

Mix crepe batter in blender. Add milk to eggs then flour then oil. Refrigerate for 1 or 2 hours.

Stir fry all vegetables in oil and wine mixture for 5 to 10 minutes. Serve vegetables on crepes with a spoonful of sour cream.

Easy and fun to make with guests. Nutritious for any diet and low cost too!