buckwheat Crepe

Buckwheat Crepe with roasted mushrooms, baby potatoes, broccoli and cheese.

This is my own version of what I ate in a restaurant which serves French food.

Ingredients
2 cups buckwheat flour
1/2 cup semolina
Water and salt to mix the batter
A pinch of edible soda
1 large bowl of broccoli florets
1 large bowl of fresh mushrooms chopped into fours
8 baby potatoes par boiled
1/2 cup grated cheese

For the dressing of the roasted vegetables

1 cup olive oil, 8 garlic pods crushed, 3 spoons of mixed herbs, 1 tspn of chilli flakes, 1/2 a tspn of pepper powder, salt and half a lime squeezed, mix all the ingredients and smear it with a brush on the vegetables. Keep these to roast in an oven which is preheated on 180. Keep each batch for about 15 to 20 minutes.

Make a batter for crepes with buckwheat flour, semolina, water, salt a pinch of soda and keep aside for about two to three hours.

On a pan spray some oil spread the crepe batter let it cook a bit spray oil and turn. once semi done turn and spread all the roasted vegetables on it , grate cheese and serve after the cheese looks slightly done.