Buckwheat Crepes with Roasted Tomatoes Recipe
Buckwheat, best known for its nutty flavor, is a great grain for diabetics thanks to its low glycemic index and high fiber content.
It’s a good idea to incorporate buckwheat in your everyday diets by adding 50% of buckwheat flour to chapatti doughs, idli-dosa batters, and increasing the percentage gradually.
This simple crepe recipe comes together very easily and can be prepped the night before. Use sweet or savory fillings as you like!
- 1 cup buckwheat flour
- 1 tablespoon plain flour (maida)
- 1 cup milk
- ½ cup water (more or less as required)
- 2 eggs
- 1 and ½ tablespoon butter, melted + 2 tablespoons butter for making the crepes
- 1 cup cherry tomatoes or plum tomatoes, cubed
- 5-6 balls of bocconcini, broken (optional)
- 5-8 leaves of basil, torn
- 2 tablespoons extra virgin olive oil
- Salt to taste
1. First, make the crepe batter: mix the buckwheat flour, plain flour, milk, half the water, 2 eggs, and melted butter in a blender until thick and creamy.
2. Leave to rest for 2-3 hours or refrigerate overnight.
3. Place the tomatoes on a baking sheet with a sprinkle of salt and the olive oil.
4. Rub well and bake at 170 degrees centigrade for 12-15 minutes or until the skins are shriveled and beginning to brown.
5. To make the crepes, put a pan on medium heat and melt about ¼ teaspoon of butter in it.
6. Ladle a cupful of the batter into the pan and swirl to spread. Wait for the underside to cook (about 2 minutes) and then flip.
7. Cook on the second side for 1 minute. Make all the crepes in the same fashion.
8. To serve, place a crepe on a serving plate. Scatter some of the bocconcini on the crepe, followed by the roasted tomatoes and some of the roasting oil. Also add some basil roughly torn.
9. Fold the crepe a little from all four sides and serve warm.
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