There are many different ways and styles for making Crepes. This recipe is definitely one of the easier ones. Buckwheat Crepes are actually quite common, which is not a surprise because the nutty flavour of the buckwheat works perfectly for this kind of dish.
And because we don’t do things the traditional way around here this recipes doesn’t simply use buckwheat flour, it’s made almost entirely out of soaked buckwheat groats, which are then ground up into a batter. This eliminates they need for eggs and makes the Crepes hold together perfectly while being incredibly fluffy and tasteful.
As for the filling, you can of course try you own take on it, like maybe add some avocado or some mashed chickpeas. I went for a white bean sauce mixed with sweetcorn and sun dried tomatoes and some lettuce and I must say this incredible creamy filling worked so well not only flavour but also texture wise!
Ingredients for the Crepes:
- 1 cup buckwheat groats (soaked overnight)
- 1 cup of water
- 1 tsp salt
- 1 tsp marjoran
- 1 tsp basil
- 2 tsp corn starch
- 1 tbsp psyllium husk seeds
Ingredients for the filling:
- 270g white beans (1 can)
- juice of 1/2 lemon
- 2 tbsp tahini
- 10 stalks of fresh coriander
- 100g of sweetcorn (a small can)
- 10 sun dried tomatoes
- 2 handful of fresh lettuce
- Heat up some oil in a large skillet on low/medium heat.
- Then add all the ingredients for the Crepe batter into your food processor or blender
- Once the oil in the is hot, add a 4th of the batter into the skillet and spread out evenly.
- Cook for about 3 minutes then flip and cook for another 3. Repeat these steps with the rest of the batter.
- For the filling add the white beans, the lemon juice, and tahini into the clean container of the food processor and blend until a smooth cream forms, add some water if necessary.
- Then chop the coriander and the sun dried tomatoes into small pieces and stir into the white bean cream. Wash the sweetcorn and do the same.
- Fill the crepes with the cream and the lettuce and then serve.