Crepes with Pesto and Caramelized Onions

For Crepes:

1/2 c buckwheat flour
1/2 c all purpose flour
1/4 tsp salt
3 eggs
1/2 c milk
1 tbsp butter plus 1 tsp, melted
1/2 seltzer water

Combine flours, salt, egg, milk, and 1 tbsp butter in blender. Blend until smooth. Let rest at room temperature for 30 minutes, or refrigerate overnight. Meanwhile, prepare fillings.

When ready to cook the crepes, heat 1 tsp butter in a skillet over medium high heat. Whisk seltzer water into crepe batter. Pour about 1/4 cup of batter onto pan, and swirl around to cover pan with an even layer of batter. Cook for 1 or two minutes on each side, until cooked through and edges begin to brown. Stack crepes on plate until ready to fill.

For filling:

Caramelized onions:
3 large onions, halved and sliced thinly
3 tbsp butter
1 tsp salt
pepper to taste

1/2 cup pesto (homemade or pre-made)
3 cups spring greens

For onions, heat butter in large skillet over medium heat. Add onions. Cook covered until soft and translucent. Remove lid and add salt and pepper. Cook until edges begin to blacken and onions are a light caramel color.

To prepare:
Spread a thin layer of pesto onto each crepe. Spoon a line of onions down the middle, and top with greens. Roll up or fold into quarters. Serve!