Buckwheat crépes are brilliant – nutty, tasty and full of nutrients. We love buckwheat in it’s whole form, as in buckwheat porridge. But milled into a powdery meal it is much more versatile and can be used in place of your usual wheat flour in almost any recipe, bringing a hearty, earthy taste and a good dose of magnesium (need help preventing strokes, heart attacks, PMS and migraines anyone?), phosphorous and copper. Won’t be needing any vitamin supplements in the form of pills when eating grains like this!
In saying that, buckwheat actually isn’t a grain, despite being characterized as one from a culinary perspective. It’s the seed of a plant closely related to rhubarb (perhaps that’s why stewed rhubarb was so perfect on the porridge!). Other ways to enjoy this seed is toasted (in the form of kasha) or in noodles – like the Japanese Soba or Udon sticks.
But milled into flour and formed into large, soft, crisp edged crépes, topped with greens wilted in tomatoes, and crumbled feta is the perfect simple and wholesome Friday night dinner.
Of course, spread with Nutella, topped with sliced banana, and folded into a triangle-of-goodness for brunch the following morning is not, by any means, a bad way to consume these delightful crépes.
Buckwheat Crépes with Wilted Greens & feta
Crépe recipe from Rebar Modern Food
Serves 2 (makes about 8 crépes , the rest can easily be frozen)
1 cup milk
1 cup water
1 cup all purpose flour
3/4 cup buckwheat flour (or whizz buckwheat groats in coffee grinder)
4 tbsp butter, melted
Beat eggs. Add milk and water and whisk together. Mix dry ingredients, then add to liquids and whisk until smooth. Allow melted butter to cool slightly and whisk into batter. Heat a pan over moderate heat and butter generously. Pour in a scant 1/2 cup batter, rotating pan at the same time to cover entire surface. Allow to cook, flip and cook other side briefly. Stack until ready to use. These can be made well in advance – they keep overnight in the fridge and freeze wonderfully.
Wilted greens in tomato:
1/2 onion, sliced
1 clove garlic, diced
1/2 zucchini, chopped
1/2 head broccoli, florets seperated
handful baby spinach
1 tsp basil
1 tsp oregano
1 tsp cayenne pepper (as they call chili powder here)
1/2 cup canned, diced tomatoes
salt & pepper
Stir fry garlic and onion in a tablespoon of oil. Add zucchini and broccoli and brown over high heat. Add spices. Pour in canned tomatoes. Bring to simmer and add spinach. Cook until wilted. Season to taste.
Divide between two crepes. Top with crumbled feta. Roll and enjoy.