This one is a definite keeper. The buckwheat crepes are sturdy enough to make this dish a borderline tostada, but the combination of flavors is right on: hearty and slightly sweet, bright and peppery, creamy and tangy.
I started with Bob’s Red Mill buckwheat pancake mix and thinned it beyond the usually pancake consistency with some extra water (also added the requisite egg and 2 T’s of canola oil).
Then I spread the batter as fine as I could onto an (olive-)oiled griddle and cooked up the crepes. This was the most time-consuming part. Once I had these done, the arugula sauteed up in a flash (in a little olive oil, wilted, but taken off the heat while it was still a bright shade of green). Rolled arugula and dollops of soft goat cheese into the still-hot crepes and that’s it.
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