Elevate your Meatless Monday with a culinary delight that’s as satisfying as it is wholesome! These Buckwheat Crepes filled with vibrant greens and gooey Gruyere cheese are not just a feast for the eyes; they’re a deliciously simple way to indulge in French cuisine without the meat. Perfect for a family dinner or a cozy brunch, these crepes are quick to prepare, taking only 35 minutes from start to finish. Ready to impress your taste buds and your guests? Let’s dive into this delightful recipe that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 cup buckwheat flour
- 2 cups milk
- 2 large eggs
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
- 2 cups mixed greens
- 1 cup Gruyere cheese, shredded
Instructions
- In a large mixing bowl, combine buckwheat flour and salt, creating a well in the center.
- Whisk eggs in a separate bowl, then gradually add milk and melted butter, mixing until smooth and well incorporated.
- Pour the wet ingredients into the flour mixture, whisking continuously to prevent lumps and create a thin, smooth batter with a consistency similar to heavy cream.
- Let the batter rest at room temperature for 15 minutes, allowing the flour to fully hydrate and the gluten to relax.
- Heat a non-stick crepe pan or 8-inch skillet over medium heat, lightly brushing with additional butter.
- Pour approximately 1/4 cup of batter into the pan, quickly tilting and rotating to spread the batter evenly and thinly across the surface.
- Cook the crepe for 1-2 minutes until the edges become golden and the surface appears dry, then carefully flip using a thin spatula.
- Cook the second side for an additional 30-45 seconds until lightly browned.
- Transfer the cooked crepe to a plate and repeat the process with remaining batter, stacking crepes between parchment paper to prevent sticking.
- For filling, gently warm the mixed greens in a separate pan until slightly wilted but still vibrant.
- Lay each crepe flat, sprinkle with shredded Gruyere cheese, and add a portion of warm mixed greens.
- Fold the crepes into quarters or roll them, ensuring the cheese melts and the greens are evenly distributed.
- Serve immediately while warm, optionally garnishing with additional fresh herbs or a light drizzle of olive oil.
Tips
- Rest the Batter: Don’t skip the resting period! Allowing the batter to sit for 15 minutes helps achieve a smoother texture and prevents lumps, resulting in perfectly thin crepes.
- Temperature Control: Ensure your skillet is at the right temperature before pouring in the batter. If it’s too hot, the crepes will burn; too cool, and they won’t cook evenly. A medium heat is ideal for achieving that golden-brown finish.
- Butter for Flavor: Brush your pan lightly with butter before each crepe. This not only adds flavor but also helps prevent sticking, making flipping a breeze.
- Experiment with Fillings: While this recipe features mixed greens and Gruyere, feel free to get creative! Add sautéed mushrooms, roasted vegetables, or even a dollop of ricotta for a unique twist.
- Serve Immediately: Crepes are best enjoyed fresh off the pan. If you need to make them ahead of time, keep them warm in a low oven, but be sure to serve them while the cheese is still melty!
Nutrition Facts
Calories: 330kcal
Carbohydrates: 25g
Protein: 18g
Fat: 19g
Saturated Fat: 11g
Cholesterol: 120mg
