1 teaspoon olive oil
1 cup diced onion
1 pound fresh button mushrooms, stems trimmed, caps chopped
10 ounces fresh spinach, stems trimmed, leaves rinsed well and chopped
12 ounces cooked turkey breast, diced
Salt and freshly ground black pepper
8 buckwheat crepes (see buckwheat batter recipe)
3 ounces shredded fontina cheese (about 1/2 cup)
1. Heat olive oil in a large nonstick skillet over medium heat. Add diced onion and saute 2 minutes. Add chopped mushrooms and cook 5 minutes, until liquid evaporates. Add chopped spinach and diced turkey breast and cook 1 minute, until spinach is wilted. Season to taste with salt and fresh pepper and transfer to a colander to drain.
2. Arrange 4 buckwheat crepes on a flat surface. Top each with several spoonfuls of the drained spinach mixture and sprinkle fontina cheese on top. Roll up, transfer to a platter or plates and serve.