Today I want to share my favorite Buckwheat crêpes with veggie tahini sauce recipe with you! You’re going to love how it’s not only tasty but also completely dairy-free and gluten-free. The best part? It’s super easy to make. You only need three main ingredients: buckwheat grains for the crêpes, fresh vegetables, and tahini cream for topping. Trust me, you’ll appreciate how this meal keeps you full for several hours, and you can enjoy it without feeling guilty. Are you ready? Let’s get started!
Contents
- Key Ingredients
- Steps for the Salad
- Steps For the Buckwheat Grains
- Steps for the Tahini
- Steps for the Crepes
- Get Your Buckwheat Crepes Ready to Eat
- How to Eat Buckwheat Crepes With Tahini Cream?
- What Can You Use in Place of Tahini?
- Tips for Making Buckwheat Crepes with Tahini Cream
- Final Words!
- Buckwheat Crêpes with Veggie Tahini Cream
Key Ingredients
Green Buckwheat Grains: You’ll need to use green buckwheat, not brown. I tried making the batter with brown buckwheat once, and it didn’t work at all! Make sure you give your buckwheat a good wash before using it to remove any dirt and dust.
Tahini: You’ll find two types in stores – roasted and unroasted. I recommend the unroasted version for its neutral taste, especially if you’re new to tahini. If you prefer a stronger flavor, try the roasted version, but be careful! It’s quite powerful and might cause bloating if your stomach isn’t used to it.
Vegetables: This is where you can get creative! Almost any veggie works wonderfully with these crêpes. My personal favorites are lettuce, cucumber, and tomatoes. If you’re using lettuce like me, wash it thoroughly – I soak mine for about 10 minutes in water with vinegar and salt to clean it completely and remove any potential parasites.
Boiled Eggs: These add amazing flavor to the buckwheat crêpes, but they’re completely optional. I like to vary between hard-boiled and scrambled eggs, depending on my mood.
Onion: Purple onion is definitely your best choice for this dish! It’s more flavorful and healthier than white onions. Since it has a stronger taste, I suggest using just one onion in your entire salad.
Lemon: I only use fresh lemons, never the bottled juice. The taste difference is noticeable, and the freshness really enhances the flavors in this dish!
Olive Oil: I use this just for cooking the crêpes. If you prefer, you can substitute canola oil instead. Avoid coconut oil, though – its strong flavor will overpower the delicate taste of the crêpes.
Himalayan Salt: This is optional – you can use regular table salt, but Himalayan or gray sea salt are healthier options. I personally only use these natural salts for cooking and seasoning my salads.
Steps for the Salad
Step 1: Wash the lettuce and let it rest with vinegar and table salt for about 10 to 15 minutes
Step 2: While the lettuce rests, cut the vegetables and onion
Step 3: When you finish cutting the vegetables, it’s time to dry the lettuce and mix it with the vegetables. Keep in the fridge in a secure glass container.
Steps For the Buckwheat Grains
- Step 1: Wash the buckwheat grains in a bowl several times.
- Step 2: Put the buckwheat grains in the blender and cover with cold water.
- Step 3: Blend the buckwheat grains until you get a creamy batter. Keep in the fridge.
Steps for the Tahini
- Step 1: Put tahini in a bowl and add water, lemon, and salt as indicated in the recipe.
- Step 2: Whisk and, if the tahini is too firm, as you can see in picture 2, add water gradually and whisk until you get a creamy tahini batter as shown in picture 4.
Steps for the Crepes
- Step 1: Heat a non-adhesive pan on medium heat and spread a bit of olive oil.
- Step 2: Once hot, pour a ladle of buckwheat batter into the center of the pan, quickly tilting the pan in circular motions to create a thin, even layer.
- Step 3: Cook until bubbles form on the surface (about 1-2 minutes or more if needed).
Get Your Buckwheat Crepes Ready to Eat
- Step 1: Put the crepe on a plate and spread tahini batter, then add eggs (optional), salad, and pour on the salad tahini batter.
- Step 2: Gently roll up the crepe and enjoy!
How to Eat Buckwheat Crepes With Tahini Cream?
I love eating black or green olives and pickles with my crepes. As I don’t often eat meat, it’s perfect for me. However, in my opinion, meat is too heavy to eat with the crepes, as it’s already a consistent dish. As I always say, keep it simple!
What Can You Use in Place of Tahini?
If you don’t like tahini, you can replace it with coriander dressing. Chop the coriander. Put it in a bowl and add the juice of 1 fresh lemon, 75 ml olive oil, and 3 to 4 cloves of garlic. You may want to make a bigger portion, so just double the ingredients.
Tips for Making Buckwheat Crepes with Tahini Cream
If you like a spicy taste, you can add a bit of hot chili sauce on top of the tahini cream. I love it, but be careful, it’s strong.
You can bring the buckwheat crepe to work. Just wrap your crepe in baking paper, and you are good to go! However, make sure to keep it in the fridge so it stays fresh and tasty.
If you are in a rush, you can prepare all the crepes in advance, keep them in the fridge, and reheat them when you want to eat. You can also store them in the freezer; they can last up to 2 to 3 months. Just make sure to separate each crepe with a baking sheet and store them in a well-secured container.
Tahini is quite delicate; it needs to be stored in the fridge and should only be taken out when you’re ready to use it. Tahini cream can last about 2 to 3 days in the fridge.
Final Words!
This dish not only fills you up, but it’s light, healthy, and dairy-free. It may seem a bit challenging to make, but I can assure you it’s simple. Just follow the steps, and you’ll get it right. We enjoy this versatile dish for breakfast, lunch, and dinner so often because we love it and can eat it without any guilt.
Buckwheat Crêpes with Veggie Tahini Cream
Equipment
- 1 Non Stick Crepe Pan to Cook the Buckwheat Crepes
- 1 Ladle
- 3 Metal or Glass Bowls one for the Tahini, one for the Salad and one for the Buckwheat Cream
- 1 Fork to Wishk the Tahini
- 1 Sharp Knife to Cut the Vegetable and Onion.
Ingredients
BUCKWHEAT CREPE
- 500 gr Green Buckwheat Grains
- 800 ml Cold Water
- ½ tbsp Salt Preferably himalayan Salt
FILLING:
- 1 Head of Lettuce, Washed
- 2 to 3 Tomatoes
- 2 to 3 Cucumbers
- 1 Big Purple Onion
TAHINI CREAM
- 200 gr Tahini I use the regular one, not the whole wheat.
- 1-1.5 Cup Cold Water
- 1 Lemon
- ½ Teaspoon Salt Preferably Himalayan Salt
- 1 Cup Coriender (Optional)
ADDITIONAL:
- 1/4 Cup Olive Oil
- 6 Hard Boiled Eggs or Scrambled Eggs
Instructions
BUCKWHEAT BATTER:
- Place the buckwheat grains in a bowl and rinse with fresh water.
- Transfer the washed buckwheat grains to a food processor or blender.
- Add 1/2 tablespoon salt, 1/4 tablespoon pepper, and 800ml water.
- Blend for about 3 minutes or longer until you achieve a smooth, creamy texture.
- Let the batter rest while preparing the other components.
SALAD:
- Slice the lettuce and place in a large bowl.
- Fill the bowl with cold water, adding 2 tablespoons of vinegar and 1 tablespoon of salt (this helps remove dirt and any insects).
- Let the lettuce soak for about 10 minutes.
- Meanwhile, cut the tomatoes, onion and cucumbers into small pieces.
- Rinse the lettuce thoroughly and dry it well.
- In a bowl, combine the lettuce, tomatoes, cucumbers, and onions.
- Store in the fridge until ready to serve
TAHINI CREAM:
- In a bowl, combine the tahini, water, lemon juice, and salt.
- Whisk with a fork until you achieve a smooth, creamy consistency.
- Refrigerate until ready to use.
COOK THE CREPES:
- Heat a non-stick crepe pan over medium heat.
- Add a small drop of olive oil and spread it evenly across the surface with a silicone brush.
- Once hot, pour a ladle of buckwheat batter into the center of the pan, quickly tilting the pan in circular motions to create a thin, even layer.
- Cook until bubbles form on the surface (about 1-2 minutes).
- Carefully flip the crepe and cook the other side until golden (about 1 minute).
- Transfer to a plate and repeat with the remaining batter.
ASSEMBLE THE CREPES:
- Place a crepe on a plate.
- Spread a moderate amount of tahini cream over the surface.
- On one edge of the crepe, arrange some of the prepared salad and eggs (if using).
- Drizzle a little more tahini cream over the filling.
- Roll up the crepe tightly.
- Serve whole or cut in half.
Notes
Nutrition Information for 6 portions: 685 Calories – 25g Protein- 35g Total Fat – 77g Carbs – 77g Carbohydrates – 186mg Cholesterol – 874mg Sodium – 6g Saturated Fat.
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