Buckwheat Crepes

• Place buckwheat flour and salt into a large bowl. Mix milk and eggs in a medium bowl. Pour milk mixture into flour mixture, whisking to combine, then add the melted butter.
• Heat an 8-or12-inch nonstick skillet over medium heat, and brush with butter. Ladle ⅓ cup batter into pan, turning and tilting skillet to coat bottom evenly with batter. Cook until the top of the crepe appears set, the bottom is firm and golden brown in spots, and the center is lifted by air pockets for about 1 minute.
• Run a spatula around the edge of the crepe to loosen. Slip spatula under crepe, and flip in one swift move. Cook until the bottom is firm and golden brown in spots, about 45 seconds. Transfer to a plate, and cover. Repeat until the batter is gone. Serve immediately.

Topping for Crepes

• Saute the kale leaves in the same pan for about 2 minutes and set a side.
• Cut the package of bacon into ¼-inch slices.
• Place the bacon in a medium-hot skillet and as it heats, break the bacon apart while stirring
• Cook the bacon until crispy, move bacon from the skillet with a spatula while cooking so it doesn’t stick to one area. As the bacon is cooked, place on a paper towel to drain the fat.
• Take a crepe, place the kale, then the egg on top.
• Sprinkle bacon bites on top.
• Add salt and pepper or add your favorite sauce on top.

ENJOY!