Buckwheat Crêpes with Veggie Tahini Cream
Delicious Buckwheat crepe filled with salad, tahini and eggs
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
I never season my salad when storing it in the fridge – this helps it last longer! But feel free to season yours right away if you prefer. It's completely up to you.
For the crepes, you have options! You can cook them all at once and keep them in the fridge for reheating later, but personally, I prefer to store the batter and cook each crepe fresh when I'm ready to eat. Nothing beats that just-made warmth!
A quick note about the tahini – try to use pure tahini rather than pre-made tahini sauce. If you find your tahini cream is too thick, don't worry! Just add a splash of water and whisk until it becomes smooth and creamy again.
Oh, and for the buckwheat batter, I always use green buckwheat grains, not brown ones. They give the crepes that perfect texture and nutty flavor I love!
Nutrition Information for 6 portions: 685 Calories – 25g Protein- 35g Total Fat – 77g Carbs – 77g Carbohydrates – 186mg Cholesterol – 874mg Sodium – 6g Saturated Fat.
Nutrition Information for 6 portions: 685 Calories – 25g Protein- 35g Total Fat – 77g Carbs – 77g Carbohydrates – 186mg Cholesterol – 874mg Sodium – 6g Saturated Fat.