Buckwheat Crepes with Roasted Tomatoes
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
- 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. Leave to rest for 2-3 hours or refrigerate overnight.
- Place the tomatoes on a baking sheet with a sprinkle of salt and the olive oil. Rub well and bake at 170 degrees centigrade for 12-15 minutes or until the skins are shriveled and beginning to brown.
- To make the crepes, put a pan on medium heat and melt about ¼ teaspoon of butter in it.
- 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. Cook on the second side for 1 minute. Make all the crepes in the same fashion.
- 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. Fold the crepe a little from all four sides and serve warm.