Savory Buckwheat Crepes (GF)

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Savory Buckwheat Crepes (GF)

These delicious gluten-free crepes make an ideal meal when you are hard pressed for time! I have used a crumbled paneer filling but you can choose any filling of your choice. Mildly spiced potatoes or even eggs are a good alternative.

Tip: You can grind the buckwheat and urid dal in advance and keep the powder ready for use in your pantry. This will reduce the required prep time.

Prep time: 15 minutes
Cook time: 15 minutes
Serving size: makes 4 crepes
Difficulty: easy

Ingredients

Buckwheat Crepes

• 1 cup buckwheat groats (raw buckwheat)

• 2 tablespoons split black mung beans (urid dal)

• 2 tablespoons olive oil

Filling

• 250 grams of paneer (crumbled)

• 1 teaspoon cumin seeds

• 1/2 cup finely chopped onions

• 1 cup chopped green spring onions

• 1/2 cup chopped tomatoes

• 1 teaspoon grated ginger

• 1 teaspoon finely chopped green chillies

• 1/4 teaspoon turmeric

• 1/2 teaspoon chilli powder

• 1 tablespoon olive oil

Method

Buckwheat Crepes

1. Grind the buckwheat and urid dal in a blender to a fine powder.

2. In a bowl, mix one cup of the powder with 2 1/2 cups of water to make a thin batter.

3. Add salt to taste.

4. Preheat a crepe pan on high heat. Grease lightly with olive oil.

5. Pour half a cup of the batter on the hot pan and swirl to form a thin crepe. Drizzle with oil and cook till golden and crisp on the bottom.

6. Flip the crepe and cook for a few more seconds.

7. Flip the crepe once again. Layer the filling and fold the crepe.

8. Serve hot.

Filling

1. Heat oil in a pan on medium heat.

2. Add the cumin seeds. When the seeds begin to crackle, add the onions and saute till golden.

3. Add ginger, chopped chillies, turmeric and chilli powder. Saute for a few more minutes.

4. Add the chopped spring onions and tomatoes and cook till soft.

5. Add the crumbled paneer and salt and mix well.

6. Serve warm with the crepe.