Thursday, 23 April 2015

A few of my favourite things...Roast veg buckwheat crepes for a friend

Feeling like a perfect lunch for a movie marathon of two? I know you are.
Sometimes lunch takes the cake for meals of the day. Sometimes you just need something good, no? Something that takes effort and time. Something that's worth it. Making you hungrier as you go...

Crepes are good, delicious folds encasing an endless range of fillings. These crepes are even better. Buckwheat has a delicious nutty flavour and when paired with grilled zucchini, eggplant and cheeeese, well, you can't get them in your mouth fast enough.

Try to eat them sitting down and enjoy each bite, it's hard, I know, you'll want to eat as you go. But hold out! You can do it :) Trust me, it'll be worth it.

Buckwheat Crepes
Makes 5 to 6
Use freshly ground buckwheat flour if you can, it binds so much better and almost seems slimy, don't worry, it won't be like that in your cooked crepe. I grind it in a smoothie blender thing. If you don't have it you might need to use less liquid.

½ cup fresh ground buckwheat flour
1 tbsp olive oil
1 pinch salt
1 egg
3/4 cup milk of choice
Whisk all ingredients together or use an immersion blender. Try to eliminate any lumps. Let the batter sit while you prepare the filling.
When ready to cook, preheat your nonstick pan, give it a drop of oil too. You may need a splash of water to thin out the batter again, whisk it in.
Pour batter into your pan, swirling the pan so the batter spreads and you have a nice thin crepe. Cook on med-high heat until it's golden-brown underneath, then flip and cook until there are brown spots on the bottom. *At this point add your fillings while it's still in the pan (read below).

You can really fill them with anything you like, make sure there's cheese!

1 fist sweet potato
About 1 eggplant and 1 zucchini (you might have extra)
1 - 2 tomatoes
salt, oil
Cheddar cheese, mozzarella, feta

I roasted a fist of sweet potato chopped into little cubes sprinkled with about 1 tbsp of Moroccan spice and 1 tbsp oil. Then process it into mash with more Moroccan spice and cheddar cheese to taste. 
Slice eggplant and zuchini slices as thick as your pinky. Brush with oil and sprinkle with salt and grill until they have colour. 
Slice your tomato, mozzarella and cheddar.

As soon as you have flipped the first side of your crepe lay down a few slices of cheese on one half followed by dollops of sweet potato, slices of zucchini, eggplant and tomato. Then sprinkle feta cheese and a bit more of meltable cheese before folding your crepe over. You can flip it over again so that all of the cheese melts. You've got to have melty cheeese :)

Repeat with all the crepes. Enjoy!

No comments:

Post a Comment