web analytics

Servings: 4

Weight Watcher Smart Points: 14

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 5 ounces baby spinach
  • 3/4 cup buckwheat flour
  • 2 eggs, beaten
  • 1 cup grated gruyere cheese
  • 2 leeks, white and green parts only, halved and thinly sliced
  • 1 1/3 cup milk
  • Olive oil
  • 4 scallions, thinly sliced


  1. In a medium mixing bowl, whisk together the buckwheat flour and eggs
  2. Gently add the milk and whisk until smooth
  3. Set the batter aside in the fridge for 20 minutes.Meanwhile, heat 1 tablespoon olive oil in a large skillet
  4. Saute the leeks and scallions until soft, about 3 to 5 minutes
  5. Add the spinach one handful at a time - as the greens cook down, you can fit more in the pan
  6. Cook the spinach, tossing constantly, until fully wilted and soft, about 3 minutes
  7. Remove greens to a bowl
  8. Set aside.Place a small (8-inch) nonstick skillet over medium heat
  9. Add a scant 1/4 cup batter to the pan and swirl until the bottom is fully coated
  10. Cook for 30 seconds, then slide your spatula along the edges to loose the crepe
  11. Cook for 30 seconds more, then flip the crepe
  12. Cook another 30 seconds on the second side, the sprinkle 2 tablespoons cheese over the top of the crepe, followed by two tablespoons greens
  13. Fold the sides of the crepe in to seal the mixture
  14. Slice the completed crepe onto a baking sheet
  15. Repeat with the remaining crepes
  16. You should have about 8 total.If not serving right away, or the cheese has not fully melted, warm the pan in a 350 degree oven for 5 minutes, or until ready to eat
  17. A nice side salad is a great compliment.

Leave a Comment