SKIP TO RECIPE
A delicious way of eating veggies for breakfast! These buckwheat crepes make for the perfect savoury breakfast with all the veggie goodness, for a quick and healthy breakfast fix. For a spicy kick, you can add chilli powder if you wish.
Although you can really use any vegetables you please, I made my crepes with aubergine, onions, carrots, tomatoes for a hearty and healthy topping. Despite its name, buckwheat is not a grain nor is it related to wheat, so by making these savoury breakfast crepes with buckwheat flour and oat flour you can make your crepes gluten free! To read more about buckwheat and its health benefits, click here.
These buckwheat crepes are a great breakfast for kids if you’re looking for a recipe that will get some veggies in first thing in the morning!
Other Recipes Like This…
For more delicious savoury pancake recipes take a look at my Mini Pudlas which are gluten free and can be made vegan too. My Spinach & Moong Flour Pancakes with Chickpeas, Avocado & Mint Sauce are packed with flavour, from the heat of the spicy chickpeas to the coolness of the mint yoghurt sauce.
If you’re looking for another veggie-loaded savoury pancake my Instant Semolina Uttapam is packed with vegetables like red onions, red and yellow peppers, coriander, tomatoes and green chillies.
Start your oven on grill
Cut up your veggies and in a bowl marinate them with olive oil, salt, black pepper, chilli powder
Place on an oven tray and grill veggies whilst you prepare the crepes
In a mixing bowl add flours, salt, sugar opening a cavity in the middle to break the eggs in
Whisk the eggs into the flours then slowly add milk continuously whisking
Ideally cover and fridge overnight
In a large frying pan or crepe pan if you have one, spread a thin layer of butter to cover the pan completely
Whisk the batter again to homogenise and pour a small amount onto the heated buttered pan and spread in circular motion with the help of a crepe stick or soup ladle
Let cook on medium heat for about 2 mins checking if it’s browned before flipping it over
Once golden, fold the galette into a square envelope and place in oven to keep warm whilst you make more crepes
Place grilled veggies in the centre of the galette and garnish with chives (or preferred herb)
Ingredients
Directions
Start your oven on grill
Cut up your veggies and in a bowl marinate them with olive oil, salt, black pepper, chilli powder
Place on an oven tray and grill veggies whilst you prepare the crepes
In a mixing bowl add flours, salt, sugar opening a cavity in the middle to break the eggs in
Whisk the eggs into the flours then slowly add milk continuously whisking
Ideally cover and fridge overnight
In a large frying pan or crepe pan if you have one, spread a thin layer of butter to cover the pan completely
Whisk the batter again to homogenise and pour a small amount onto the heated buttered pan and spread in circular motion with the help of a crepe stick or soup ladle
Let cook on medium heat for about 2 mins checking if it’s browned before flipping it over
Once golden, fold the galette into a square envelope and place in oven to keep warm whilst you make more crepes
Place grilled veggies in the centre of the galette and garnish with chives (or preferred herb)
