Buck wheat crepes are very filling and delicious, and gluten free. Once you get the hang of making the crepes you can make various filling. Though these are savory you can make them sweet also. Also if you do not have buckwheat flour makes them with all purpose flour. They taste equally delicious. Buckwheat gives a nutty flavor to the crepes.
Cook Time: 20 min
Prep Time: 10 min
Serves 3-4 large Crepes
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Ingredients for the Buck Wheat Crepes
BUCKWHEAT FLOUR 1.5 C
WATER 2.5 C
SALT 1 TSP
Ingredients For the Veg Filling
ZUCCINI SLICES 1 PIECE
BOILED BEET 1 LARGE
ONION 1 MEDIUM
TOMATO 1 MEDIUM
RED BELL PEPER 1/2 C
YELLOW BELL PEPER 1/2 C
MUSHROOM 8-10
PANEER CUBES 200 G
SALT 1 TSP
CHILLI FLAAKES 1/2TSP) OREGANO 1 .5 TSP
Ingredients for the Egg Filling
EGG 3
GRATED POTATO 1 LARGE
ONION 1 MEDIUM
TOMATO 1 MEDIUM
RED BELL PEPER 1/2 C
YELLOW BELL PEPER 1/2 C
SPINACH 8-10 LEAVES
SALT 1 TSP
CHILLI FLAAKES 1/2TSP
OREGANO 1 .5 TSP
Instructions
Basic Crepes
In a vessel add 1.5 cup of Buckwheat flour . Now mixed with 2.5 cups of water Add the salt And whisk nicely so that it has no lumps.
The consistency of the batter has to be runny. This batter requires minimum 2 hours of soaking( As it is gluten free ) however if you are short of time you can make them immediately. The best practice is to soak overnight night in the refrigerator. Do not keep it outside the refrigerator as it will spoil.
To make the Veggie Filling,
Take a pan and drizzle 1 tsp of Olive oil. As the oil gets heated add the Onions. Sauté them till they turn translucent.
Add Yellow bell paper, Red bell pepper. Sauté them nicely
Now add the tomatoes. Mix well. Add Zucchini Slices
Add the boiled Beet slices.
Add Paneer Cubes. Mix well.
Now add the salt ,Oregano and Chili flakes. Mix the spices and veggies together.
You may add hot Tabasco Sauce or Chili sauce to increase the spice levels
Shut off the Stove and And allow the mixture to cool in another vessel
Now mix the batter will so that any lumps which have settled at the bottom and mix nicely and you have a nice homogeneous mixture.
Heat a pan and grease it with substantial amount of oil.
You have to make the pan really hot as you pour the Batter, So that you get a net like structure on the crepe surface as the air bubble try to escape.
Pour the batter onto the pan. The outer edges first and then pour in the inner edges. You can swirl the pan left and right so that it you get a uniformly spread out Crepe
Grease the outer edges of the crepe and covered for 2- 3 minutes. Uncover and now flip the Crepe. So that the other side also gets cooked.
Place cheese slices on to the clip Add the vegetable mixture
And fold from all four sides to form a folded square. Now veggie crepe is ready to be enjoyed hot
Remove from pan and place it on the plate. Now your veggie Crepe is ready to be enjoyed
To make the Egg Mixture
Take 3 egg and whisk them nicely.
Heat another pan And drizzle olive oil in it
Add the onions, add grated potato Add yellow wallpaper and red Bell Pepper
Add any greens like spinach
Add the Salt, Oregano and Chili flakes .
Cook Covered for 3-4 Min.
When veggies are cooked add the beaten egg
Grate some fresh pepper
And your egg filling is ready
Now Make the crepe on the on the pan.
Add the cheese Slices.
Add at the egg mixture Give a Simple fold over.
Shut off the Stove and Plate the Crepe.
Enjoy it hot. Garnish the crepes with Hummus, Mayo Sauce, thousand Island Sauce or plain Tomato ketchup.
Video Instructions
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