Buckwheat Crepes Stuffed With Spinach And Eggs Recipe
A gluten free Continental recipe with buckwheat flour (kuttu ka atta), milk, whole eggs. Ready in 50 min, serves 4.
Curated byLucas Dubois🇫🇷
Instructions
21 steps- 1
To begin making Buckwheat Crepes Stuffed With Spinach And Eggs, first make the crepe batter
buckwheat flour (kuttu ka atta)(1 cup)whole eggs(2)water - as required to make a thin batterspinach - fresh bunchwhole eggs - whisked(3) - 2
For this, whisk together the eggs and milk (under “For the buckwheat crepes”) in a mixing bowl
buckwheat flour (kuttu ka atta)(1 cup)milk(3/4 cup)whole eggs(2)whole eggs - whisked(3) - 3
Add to it, the melted ghee (or butter) and grated nutmeg, stir in the buckwheat flour, salt and mix gently, but thoroughly, till there are no lumps
buckwheat flour (kuttu ka atta)(1 cup)nutmeg - grated(1/2 teaspoon)-3 tablespoons butter - or ghee (melted)(2)salt - to tastebutter - or ghee to coat the pan (optional or you can use an oil spray)(1 tablespoon)salt - to taste - 4
Set the mixture aside for 15-20 minutes
- 5
To make the filling place a pan or wok on the heat, and add some oil to it
water - as required to make a thin batter - 6
When it is warm, add the onion, ginger-garlic paste and green chilies and saute together for 1-2 minutes till the onion is translucent
onion - finely chopped(1)teaspoons ginger garlic paste(2)green chillies - finely chopped(2) - 7
Add the chopped spinach leaves next and toss
spinach - fresh bunchonion - finely chopped(1)green chillies - finely chopped(2)coriander (dhania) leaves - handful - 8
Sprinkle salt and cook for 1-2 minutes till the leaves wilt
salt - to tastecoriander (dhania) leaves - handfulsalt - to taste - 9
Next, pour in the whisked eggs and stir vigorously to scramble the eggs
whole eggs(2)whole eggs - whisked(3) - 10
Cook for 1-2 minutes till the eggs are still soft and moist, but cooked through
whole eggs(2)whole eggs - whisked(3) - 11
Sprinkle the coriander leaves (or any other herb of choice) and turn the heat off
coriander (dhania) leaves - handful - 12
Set the filling aside while you proceed to make the crepes
water - as required to make a thin batter - 13
To make the buckwheat crepes place a large flat non-stick/griddle/crepe pan on the heat
buckwheat flour (kuttu ka atta)(1 cup)water - as required to make a thin batter - 14
Smear some ghee or butter evenly over it
-3 tablespoons butter - or ghee (melted)(2)butter - or ghee to coat the pan (optional or you can use an oil spray)(1 tablespoon) - 15
Pour a ladle full of the batter on the pan and immediately tilt the pan in a circular fashion to spread the batter evenly into a thin pancake
water - as required to make a thin batter - 16
Cook until the bottom is lightly browned, usually about 30-40 seconds
- 17
Flip the crepe to cook on the other side for a few seconds
- 18
When full cooked, lay the crepe on a serving dish using a flat spatula
- 19
Spoon over the filling on half the crepe or a quarter of the crepe
- 20
Fold over the other side
- 21
Serve the Buckwheat Crepes Stuffed With Spinach And Eggs along with Chickoo Banana Date Smoothie for breakfast
buckwheat flour (kuttu ka atta)(1 cup)whole eggs(2)spinach - fresh bunchwhole eggs - whisked(3)
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Buckwheat Crepes Stuffed With Spinach And Eggs Recipe
A gluten free Continental recipe with buckwheat flour (kuttu ka atta), milk, whole eggs. Ready in 50 min, serves 4.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
21 steps- 1
To begin making Buckwheat Crepes Stuffed With Spinach And Eggs, first make the crepe batter
buckwheat flour (kuttu ka atta)(1 cup)whole eggs(2)water - as required to make a thin batterspinach - fresh bunchwhole eggs - whisked(3) - 2
For this, whisk together the eggs and milk (under “For the buckwheat crepes”) in a mixing bowl
buckwheat flour (kuttu ka atta)(1 cup)milk(3/4 cup)whole eggs(2)whole eggs - whisked(3) - 3
Add to it, the melted ghee (or butter) and grated nutmeg, stir in the buckwheat flour, salt and mix gently, but thoroughly, till there are no lumps
buckwheat flour (kuttu ka atta)(1 cup)nutmeg - grated(1/2 teaspoon)-3 tablespoons butter - or ghee (melted)(2)salt - to tastebutter - or ghee to coat the pan (optional or you can use an oil spray)(1 tablespoon)salt - to taste - 4
Set the mixture aside for 15-20 minutes
- 5
To make the filling place a pan or wok on the heat, and add some oil to it
water - as required to make a thin batter - 6
When it is warm, add the onion, ginger-garlic paste and green chilies and saute together for 1-2 minutes till the onion is translucent
onion - finely chopped(1)teaspoons ginger garlic paste(2)green chillies - finely chopped(2) - 7
Add the chopped spinach leaves next and toss
spinach - fresh bunchonion - finely chopped(1)green chillies - finely chopped(2)coriander (dhania) leaves - handful - 8
Sprinkle salt and cook for 1-2 minutes till the leaves wilt
salt - to tastecoriander (dhania) leaves - handfulsalt - to taste - 9
Next, pour in the whisked eggs and stir vigorously to scramble the eggs
whole eggs(2)whole eggs - whisked(3) - 10
Cook for 1-2 minutes till the eggs are still soft and moist, but cooked through
whole eggs(2)whole eggs - whisked(3) - 11
Sprinkle the coriander leaves (or any other herb of choice) and turn the heat off
coriander (dhania) leaves - handful - 12
Set the filling aside while you proceed to make the crepes
water - as required to make a thin batter - 13
To make the buckwheat crepes place a large flat non-stick/griddle/crepe pan on the heat
buckwheat flour (kuttu ka atta)(1 cup)water - as required to make a thin batter - 14
Smear some ghee or butter evenly over it
-3 tablespoons butter - or ghee (melted)(2)butter - or ghee to coat the pan (optional or you can use an oil spray)(1 tablespoon) - 15
Pour a ladle full of the batter on the pan and immediately tilt the pan in a circular fashion to spread the batter evenly into a thin pancake
water - as required to make a thin batter - 16
Cook until the bottom is lightly browned, usually about 30-40 seconds
- 17
Flip the crepe to cook on the other side for a few seconds
- 18
When full cooked, lay the crepe on a serving dish using a flat spatula
- 19
Spoon over the filling on half the crepe or a quarter of the crepe
- 20
Fold over the other side
- 21
Serve the Buckwheat Crepes Stuffed With Spinach And Eggs along with Chickoo Banana Date Smoothie for breakfast
buckwheat flour (kuttu ka atta)(1 cup)whole eggs(2)spinach - fresh bunchwhole eggs - whisked(3)
Rate this recipe
