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Savoury Buckwheat Crepes

Kcal

500

Fat

25g

Carbs

50g

Protein

20g

Useful Information

Preparation Time –

10 mins

Cooking Time –

15 min

Difficulty –

Easy

Portions –

4

Ingredients

  • 50g butter
  • 250g buckwheat
    flour (can be bought
    at your local health store)
  • 1 large egg
    or 2 medium eggs
  • 350ml milk
  • For the filling:

  • sliced beef tomatoes,
    sliced mozzarella, green pesto
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      Buckwheat is a misnomer, meaning that this grain is neither a grain nor even remotely related to wheat. Buckwheat is an ancient grain-like seed that has been used in China and Eastern Europe for a long time. Being a seed rather than a grain, it is rich in polyunsaturated fats which feed your brain, gut and all mucous membranes in your body. Traditionally, blini are made from buckwheat flour. Here, we are making a more French style crepes.

      Method

      • Put melted butter into a mixing bowl, add buckwheat flour, egg and milk.
      • Mix everything really well until it forms a liquid batter.
      • If it isn’t liquid, add more milk or water until it becomes rather liquid. Allow to rest for 30 minutes.
      • Add more liquid if the batter has thickened after this time.
      • Now, heat a flat bottomed pan or crepe pan, melt a little butter over medium heat, gently pour about a ladle full of batter into the pan and allow to fry until you can easily turn it using a spatula.
      • Fry for another minute or two on the other side.
      • Now, add a couple of mozzarella slices, tomato slice and a small amount of pesto onto one half of the crepe, fold it over.
      • Briefly on both sides until the mozzarella starts to melt.
      • Repeat to make 4 crepes.

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