Crêpes: In large bowl, whisk together eggs, buttermilk, 1 tsp (5 mL) of the oil, salt and 2/3 cup (150 mL) water. Whisk in buckwheat and all-purpose flours until smooth. Strain and let stand for 10 minutes.

Meanwhile, place half of the spinach in Dutch oven with ¼ cup (60 mL) water. Cover and cook over medium-high heat until wilted, about 4 minutes. Transfer to bowl; drain. Repeat with remaining spinach; let cool.

Heat 10-inch (25 cm) crêpe pan or cast iron skillet over medium heat; brush with half of the remaining oil. Pour heaping 1/3 cup (75 mL) of the batter into pan, swirling to coat bottom of pan; cook until golden, about 3 minutes. Using small spatula to loosen, flip crêpe; cook until bottom is golden, about 30 seconds. Transfer crêpe to plate. Repeat with remaining batter to make 8 crêpes, stacking crêpes on top of one another and separating them with sheets of waxed paper. Wrap crêpes tightly in foil and keep warm in 200F (100C) oven until needed.

Using hands, squeeze as much liquid out of spinach as possible. Chop finely; set aside.

In saucepan, heat milk with garlic, salt, pepper and nutmeg until steaming and bubbling around edges. In small bowl, whisk together flour and 1/3 cup (75 mL) cold water. Quickly whisk flour mixture into milk mixture; bring to boil over medium-high heat, stirring constantly. Reduce heat to medium; cook, stirring, for 10 minutes. Stir in lemon juice, 1/4 cup (60 mL) of the cheese and spinach. Cook until hot, about 1-1/2 minutes.

To serve, spoon heaping 1/3 cup (75 mL) of the spinach mixture into each crêpe, roll up and sprinkle with remaining cheese.