One of my favorite meals : Breton pancakes. Many buy ready-made buckwheat pancakes, but it doesn’t get any easier! I share with you my recipe for vegetarian buckwheat crêpes. It’s great as a meal for evenings or weekends.
For buckwheat crêpes
300g buckwheat flour (black wheat)
1 good pinch of salt (about 10g)
75 cl cold water
For the vegetables filling
300g of leeks cut into sections and pre-cooked
1 red onion
100g of sliced mushrooms
1 tablespoon olive oil
1 teaspoon of curry
1 teaspoon turmeric
In a bowl, combine the flour with the salt. With a whisk, pour the water in two or three times, while mixing the preparation until a thick and smooth batter is obtained. If you want to make a non-vegan version, add an egg at this time.
Film and let rest in the fridge for 1 to 2 hours.
Meanwhile, prepare the filling. In a large frying pan, heat the olive oil and brown the chopped onion, leeks and mushrooms. Stir well so that the color is uniform. Once the vegetables are golden, reduce the cooking fire and pour the almond cream. Add spices: curry and turmeric and season to your taste.
Grease the crepe pan with vegetable oil (according to your preferences). Pour a ladle of batter and spread it well in the pan. Wait for the slab to stick to peel off with a spatula. Let cook about 1 minute more.
Add to the center the filling, fold the crêpe in half and serve with a nice salad of raw vegetables.
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