In France, you can find these crêpes pre-made in the supermarket (which is where the ones in the photo are from). However, here’s a good NYT recipe if you’d like to try these at home. You will need about 6 crêpes.

Take a (very) large bowl of baby spinach and Swiss chard, washed and still dripping with water and place in a pot. Cover and let steam till wilted (this will take no time at all). Remove and drain, squeezing as much water out of the leaves as you can. 

Chop up a mixture of fresh herbs (chives, tarragon, basil, parsley or whatever you have available) and mix together with a selection of soft, fresh cheeses (ricotta, goat’s cheese, cream cheese, quark – again, whatever you have or prefer using) to make 2 cups. Season with sea salt and pepper.

Warm up a large pan to a medium-high heat and lay out a pre-made buckwheat crêpe till warmed through. Add a good dollop of the cheese down the centre of the crêpe and place some spinach and chard alongside. Fold in the four sides of the crêpe to form a packet and press down lightly with a spatula. Remove carefully and place on a non-stick pan.

Repeat till you have used up all the greens and cheese. This should make around 6 large crêpes. Place a dollop of butter on each of the crêpes and place in a hot oven to warm through. 

Serve with some steamed sprouting broccoli. 

Serves 4-6.