Yeast-Free Buckwheat Crepes with a Vegetable Filling

Ever tried making crepes with buckwheat flour? These come rolled up around a savory vegetable filling.

Recipe author

Servings:

Buckwheat flour (to taste)

0.75

Egg

Milk

Carrot

Onion

Tomato

Olive oil

Salt

Sugar

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 4 g

Fats 14 % 3 g

Carbohydrates 68 % 15 g

110 kcal

GI: 27 / 0 / 73

Cooking method

Cooking time: 30 min

Step 1:

Here's everything you'll need.
Step 2:
1. Sift the buckwheat flour into a bowl. Tip: if you can't find buckwheat flour, grind whole buckwheat groats in a coffee grinder.
Step 3:

Add the egg.
Step 4:

Salt.
Step 5:

Sugar.
Step 6:
1. Add the egg, salt, and sugar, and stir together.
Step 7:
1. Pour in the milk and whisk the batter until smooth. Tip: the batter should have the consistency of medium-thick sour cream. If it's too thick, add more milk; if too thin, whisk in more flour.
Step 8:

Chop the onion.
Step 9:

Carrot.
Step 10:
1. Cut the onion and carrot into thin strips.
Step 11:
1. Put the vegetables in a saucepan with heated vegetable oil and cook down over low heat until tender.
Step 12:
1. Brush a skillet with vegetable oil.
Step 13:

Heat it up.
Step 14:
1. Pour a portion of the batter into the skillet, swirl it to coat the whole surface, and fry the crepes on both sides until golden.
Step 15:

Cut up the tomatoes.
Step 16:
1. Add the tomato pieces to the vegetables and simmer a couple more minutes. Once the vegetables are soft, season with salt and pepper.
Step 17:

The vegetable filling.
Step 18:
1. Spoon the vegetable filling onto the crepes and roll them up.