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Buckwheat Crepes with Grilled Veggies

Yields1 ServingPrep Time3 minsCook Time12 minsTotal Time15 mins

Ingredients
 2 large eggs
 ½ tsp Himalayan salt
 1 tsp coconut sugar or any sweetner of your choice
 500 ml almond milkor any milk of your choice
 500 ml water
 200 g buckwheat flour
 50 g oat flour (or all-purpose flour)
 4 tbsp unsalted butter (melted Kerrygold)
 veggies of your choice - I used carrots, aubergine, onions & tomatoes
 olive oil
 chilli powder if you wish
 chives for garnish
Method
1

Start your oven on grill

2

Cut up your veggies and in a bowl marinate them with olive oil, salt, black pepper, chilli powder

3

Place on an oven tray and grill veggies whilst you prepare the crepes

4

In a mixing bowl add flours, salt, sugar opening a cavity in the middle to break the eggs in

5

Whisk the eggs into the flours then slowly add milk continuously whisking

6

Ideally cover and fridge overnight

7

In a large frying pan or crepe pan if you have one, spread a thin layer of butter to cover the pan completely

8

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

9

Let cook on medium heat for about 2 mins checking if it’s browned before flipping it over

10

Once golden, fold the galette into a square envelope and place in oven to keep warm whilst you make more crepes

11

Place grilled veggies in the centre of the galette and garnish with chives (or preferred herb)