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Buckwheat Spinach Crepes

April 3, 2017

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Servings Units
Ingredients
Instructions
  1. Mix spinach, almond milk, and water in a food processor until fully blended and combined. Pour into a bowl.
  2. Add in the remaining ingredients: buckwheat + brown rice flour, salt, eggs, and olive oil. Whisk to fully incorporate.
  3. In a separate pan, sauté chopped mushrooms, onions, and kale in olive oil. Season with salt and pepper. Set aside.
  4. Heat a large frying pan on low-medium and use a small amount of butter in the pan, just to coat it.
  5. Use a full ladle to pour crepe mixture into pan, immediately lifting and moving the pan in a circular motion so it coats a thin layer of batter.
  6. Let cook for a few minutes and then using a spatula (or two sometimes!) flip the crepe over.
  7. Let it cook for another couple of minutes and set aside to cool on another plate.
  8. Continue through the rest of the batter, using a piece of wax or parchment paper in between crepes (so they don’t stick together).
  9. Place filling, plus shredded gruyere, onto crepes.
  10. You can either fill the center and fold both sides in (almost like a taco) or you can fold once right in half (I prefer this method).
  11. Place onto a baking sheet and broil in the oven for 5-6 minutes, until cheese is melted. Cut crepe in half if you wish.
Recipe Notes

Recipe provided by Mackenzie's Table.

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