Sprouted Buckwheat Flour Spinach & Feta Crepe
With each bite, savor the creamy richness of melted cheese, perfectly complemented by the delicate texture of the crepe.
Sprouted Buckwheat Flour Spinach & Feta Crepe
Picture yourself nestled in the comfort of your favorite spot, as the aroma of warm, golden crepes fills the air. With each bite, savor the creamy richness of melted cheese, perfectly complemented by the delicate texture of the crepe.
#GlutenFree #Healthy #Wholesome #OrganicIngredients #NutrientRich #Homemade #HealthyLiving #Delicious
Cooking Time
10 mins
Ingredients
1 cup Organic Sprouted Buckwheat Flour
¼ tsp salt
¾-1 cup milk or milk alternative
2 large eggs
1 tbsp butter, melted (plus extra for the pan)
For sweet crepes, add:
1 tbsp maple syrup/ brown sugar/ jaggery
1 ½ tsp vanilla extract
1 tsp cinnamon
Spinach Feta Filling Ingredients:
2 teaspoons (10ml) extra-virgin olive oil
1/4 cup minced red onion (about 1/4 medium red onion)
100g fresh spinach leaves
1 teaspoon (5ml) fresh juice from 1 lemon
Kosher salt and freshly ground black pepper
60g crumbled feta cheese
1 teaspoon (5g) unsalted butter
To garnish:
Minced fresh herbs, such as parsley, chervil, tarragon, or chives
How to Make It
In a large bowl, whisk together all ingredients until smooth and well combined. The batter should have a runny consistency.
Preheat a frying pan over medium heat with just enough butter to lightly coat the bottom. Ensure the pan is fully heated before cooking the crepes.
Pour a ladleful/ ½ cup batter into the center of the pan. Immediately lift and tilt the pan to spread the batter evenly across the bottom.
Bubbles should form quickly. Flip the crepe once the edges are cooked and the bottom is firm, which should take less than one minute. Cook until golden on the reverse side.
Repeat steps 3 and 4, cooking one crepe at a time, until all the batter is used.
Spinach Feta Filling cooking instructions:
Heat olive oil in a 10-inch nonstick or well-seasoned cast iron or carbon steel skillet over medium heat until shimmering.
Add onion and cook, stirring, until softened, about 4 minutes.
Add spinach one handful at a time, cooking until wilted before adding next handful.
Add lemon juice and season to taste with salt and pepper. Transfer to a medium bowl and fold in feta cheese.
More Filling ideas-
Fresh or cooked fruit
Coconut whipped cream
Desiccated coconut and jaggery powder
Nut butter
Scrambled eggs and cheese