For the Crepes:
1 C minus 2 T Buckwheat Flour
3 Eggs
2 T melted butter
1/2 tsp salt
1 1/2 C (about) almond milk

Whisk dry ingredients, whisk wet seperately, combine to minimize lumps. The batter should be the consistency of light cream. Let batter rest for at least 30 minutes, ideally 2 hours. Cook on medium high heat in a non-stick shallow skillet or sautee pan, browning on one side until the edges pull away from the pan, and then the other side. Do not add too much batter at once, the crepes should be relatively thin (one coating on the pan).

For the Filling:
2 chicken cooked chicken breasts, cubed (we BBQ’d a whole bunch at once with just oil & vinegar)
1/4 onion, diced
1/2 red bell pepper, diced
1/2 crown broccoli, chopped bite size
5 leaves purple kale, chiffonade
1/4 C raw cashews
1/2 C heavy whipping cream
1/4-1/2 tsp fresh ground nutmeg
4 T grated parmesan-reggiano cheese
olive oil
salt & pepper

Sautee onion and pepper in olive oil with salt and pepper. When soft, add broccoli. Let cook a bit, get bright green. Add cream, nutmeg, and parmesean. Let simmer until reduced a bit. Add kale, cashews, chicken, cook until chicken warm but not hot. Turn off heat and reserve to fill crepes.