Buckwheat Stuffed Crepes
Explore the wholesome flavors of Buckwheat Stuffed Crepes, combining buckwheat with a mix of vegetables. With a prep time of 30 mins and cooking time of 20 mins, this dish is both delicious and nutritious.
- 250 grams buckwheat flour
- 250 grams whole wheat flour
- Water
- 1 tablespoon sunflower oil
- 2 onions
- 4 zucchinis
- 1 eggplant
- 10 tomatoes
- 1 fennel bulb
- Thyme
- Basil
- Pepper
- Pancake Batter:
- In a bowl, mix the flours and dilute them with a tablespoon of oil and water until the batter forms a ribbon.
- Cover with a damp cloth and let it rest for at least an hour.
- Ratatouille:
Prepare the ratatouille with the vegetables and five tomatoes (see vegetable curry recipe).
- Tomato Coulis:
Prepare a tomato coulis with the remaining 5 tomatoes following the recipe provided in the article.
- Cooking the Pancakes:
- Heat a non-stick pan with a hint of oil.
- Prepare the pancakes traditionally, pouring half a ladle of well-stirred batter into the pan and flipping as soon as one side is cooked.
- Wrap each pancake around two spoonfuls of ratatouille and keep warm until serving.
- Serving:
Serve the pancakes with the tomato coulis.
- Amount Per Serving
- Calories 525kcal
- Fat 14%
- Carbohydrates 7%
- Calories 79per person
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
You can also fill these pancakes with various raw or cooked vegetables (carrots, mushrooms, spinach, green beans, onions, leeks, etc.) or starches (beans, lentils, etc.), as long as you don’t add eggs, cheese, or meat for a successful combination.