Buckwheat Crêpes With Roast Veal And Parmesan

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1/2 cup buckwheat flour

1/4 cup all-purpose flour


1 1/2 cups water

1 large egg, beaten

Vegetable oil

8 thin slices of roast veal or pork

8 thin slices of Parmesan cheese (4 ounces)

1 bunch arugula, stemmed

Extra-virgin olive oil, for drizzling

Freshly ground pepper

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