Buckwheat Crepes with Goats Cheese & Tomatoes
BUCKWHEAT CREPES TIPS: You can make these crepes up to one day ahead and refrigerate them. They can also freeze very well for several weeks. Stack them between pieces of parchment paper and wrap them airtight.
OTHER TOPPINGS FOR INSPIRATION:
Spinach and fried egg
Creamy spinach and crispy mushrooms
Mixed berries and maple syrup
Apples and pistachio butter
RATING
SERVES
6
PREP TIME
5 min
COOK TIME
2 h 17 min
Ingredients
- 1 cup low-fat 2 percent milk
- ⅓ cup water
- 3 large eggs
- ½ tsp salt
- ⅔ cup buckwheat flour
- ½ cup white flour
- 3 Tbsp extra virgin olive oil
- Sea salt and freshly ground black pepper
- Toppings:
- 2 to matoes thinly sliced
- ½ cup soft goats cheese or ricotta
- 1 tsp dried thyme
Instructions
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To a blender, add milk, water, eggs, and salt. Pulse in the blender to combine. Add the flours, then the olive oil, and continue to pulse until combined and transformed into a thick batter. Transfer to a bowl, cover, and refrigerate for a couple of hours.
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Place a 7- or 8-inch crêpe pan over medium heat. Brush with olive oil, and when the pan is hot, remove from the heat and ladle in about 3 tablespoons of batter. Tilt or swirl the pan to distribute the batter evenly, and return to the heat.
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Let cook until the top appears bubbly, and the edges are dry (about a minute). Then carefully flip and cook for 30 seconds more on the other side. Turn the heat down if cooking too quickly.
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Turn onto a plate. Continue until all the batter is used.
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Spread goat’s cheese in every crepe and top with the tomato slices. Season, sprinkle dried thyme, and serve.
Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!“
Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!“
