Ingredients
Buckwheat Crêpes
- 0.25 cup Buckwheat Flour
- 0.25 cup All-Purpose, Unbleached Flour
- 0.5 cup Milk
- 1 Egg
- 1 teaspoon Salt
- 1 teaspoon Virgin Coconut Oil
Filling
- 0.5 cup Frozen Peas
- 0.5 cup, chopped Carrot
- 0.25 cup, chopped Onion
- 1 Tablespoon Herb de Provence
- 1 teaspoon Salt
- 1 teaspoon Ground Black Pepper
- 2 Tablespoons Parsley
- 2, chopped Green Onions
Directions
Oh how I would love to be Parisian just for one day…ok maybe a week or two! These crêpes make me feel like I am at a Parisian street cafe…
Crêpes are one of my favorite dishes.
My mom used to make them all the time and she filled hers with quark, which is the German sour cream and jam….and it was da jam!
Though my favorite way to enjoy them are with nutella and bananas.
Since I’ve had many variations of sweet crêpes, I’ve also tried a couple of savory options.
This is an easy dish and the buckwheat provides added health benefits.
Buckwheat is a whole grain that contains protein and fiber which makes you feel fuller faster.
It is also really good for lowering cholesterol and helping your heart!
Lastly, despite its name, buckwheat is gluten free and does not contain wheat! If you have a gluten allergy, leave out the regular flour and only use the buckwheat flour.
Steps
1 Done | Make The Crêpe BatterStart by making the crêpe batter. In a large bowl, combine both flours and the milk. I use a whisk but feel free to pop all of the ingredients into a blender! If you are mixing by hand, crack the egg into a separate dish and whisk before adding it to your bowl with the flour and milk mixture. Lastly, add the melted (and slightly cooled) coconut oil, and salt. Whisk to combine and set aside. I suggest making the crêpe batter first as the batter should rest for 5-10 minutes. This is a golden rule for any crêpe or pancake batter. |
2 Done | Cook The VeggiesNext, chop all of the veggies for the filling and sauté in a pan with a little bit of coconut oil. Start with the carrots and onion and cook them for 3-4 minutes, then add the salt, pepper, and herb de provence. Stir to combine then add the peas and chopped parsley. You can use any type of veggies you like for these crêpes! Cook until the peas have heated through then remove from the heat. |
3 Done | Pan Fry The CrêpesTo make the crêpes, heat up a skillet with low sides over medium-high heat. Once the pan is hot, add about 1 tsp of coconut oil to the pan. If you are using a non-stick pan you do not need a lot of oil. I like the flecks of green onion in my crêpes and I therefore add about 1 tbsp of finely chopped green onion into the oil and sauté for 30 seconds. Next, add half a ladle or 1/4 cup of the batter into the center of the pan and swirl the pan so that the batter spreads evenly. Try to make them as thin as possible...it takes practice but that's what makes it fun! Cook on medium heat. Once the edges are brown, the top of the crêpe is dry and the crêpe no longer sticks to the bottom of the pan, it is time to flip! I use a spatula but you can also use your fingers, however, don't burn yourself. |
4 Done | Fill, Roll, Eat!Once all of the crêpes are done its time to fill and roll! These are great to make ahead and heat up later on....though they also taste great cold! How do I know? After taking 1,000 pictures of these for this post, I of course ate them and they were still delicious! |
