GLUTEN-FREE SAVOURY BUCKWHEAT CRÊPES
with filling suggestions
Crêpes are lovely things to have as a lunch dish, a light supper or a family meal. They’re easy and fun to make and most people really like them. Especially children.
With a delicious nutty flavour, soft texture and crisp edges, our Gluten-free Savoury Buckwheat Crepes could soon become a favourite dish in your household.
You can make the fillings as sophisticated as you prefer or simple and familiar to suit less adventurous palates. Some suggestions are included in the recipe below.
Happy flipping, Caren
GLUTEN-FREE SAVOURY BUCKWHEAT CRÊPES
with filling suggestions
Makes 8-10 thin 16-18cm crêpes
70 gm butter, melted
3 eggs
220 ml milk
150 gm buckwheat flour
35 gm Revenge Gluten-Free Plain Flour
50 gm parmesan, finely grated, for serving
Process 60gm of the melted butter, eggs, milk and flours in a food processor until smooth.
Transfer into a jug and refrigerate for 30 minutes.
Remove batter from the fridge, stir and add a little extra milk if necessary to achieve the consistency of pouring cream.
Heat a non-stick frying pan over medium heat. Brush with a little of the remaining melted butter and add ¼ cup of batter to the pan. Swirl to spread the batter into a 16-18cm round and cook for 1-2 minutes or until golden brown. Flip the crêpe with the help of 2 spatulas and cook for another minute.
Remove to a warm plate and repeat with the remaining mixture, lightly greasing the pan with some butter each time.
Place a warm crêpe on a warm dinner plate, top with a quarter of either the mushroom or zucchini mixture or the filling of your choice and fold the crêpe over. Dress with some parmesan and serve immediately.
Alternatively, allow for self-service by presenting the crêpes in a stack and the fillings in bowls.
Zucchini and Goat’s Cheese Filling
Makes enough to fill 4 crêpes
3 medium zucchinis
1 teaspoon fine sea salt
50 ml olive oil
2 large golden shallots, finely chopped
2 cloves garlic, minced
1 tablespoon finely chopped dill
1 tablespoon lemon zest
Sea salt and ground pepper
80 gm soft goat’s cheese
1 tablespoon pinenuts, lightly toasted
Trim the ends and julienne the zucchinis. Toss in a bowl with salt, transfer to a sieve to sit for 30 minutes then squeeze out as much liquid as possible.
Heat the oil in a large non-stick frying pan and add the shallots and garlic. Cook over low heat until softened but not browning.
Increase the heat to medium, add the zucchinis, dill and zest then cook for 5 minutes until the zucchinis are tender. Add seasonings. Cook for 1 minute more then stir through the goat’s cheese and pinenuts. Adjust the seasoning to taste.
Creamy Mushroom Filling
Makes enough to fill 4 crêpes
50 gm butter
1 large golden shallot, finely chopped
2 cloves garlic, minced
500 gm assorted mushrooms, trimmed, quartered or sliced into similar sized pieces
4 sage leaves, finely julienned
1 tablespoon chopped parsley
½ lemon, zest and 1 tablespoon juice only
Sea salt and ground pepper
100 ml thickened cream
In a large non-stick frying pan heat the butter and add the shallot and garlic. Cook over low heat until softened but not browning.
Increase the heat to medium-high, add the mushrooms and herbs then cook for 5 minutes until the mushrooms are tender. Add the zest, juice and seasonings. Stir in the cream and cook for 1 minute. Adjust the seasoning to taste and add more cream if necessary to achieve the consistency you like.
Suggested fillings for children:
Bacon and egg
Grated cheddar cheese and diced tomato
Ham and cheese
Homemade tomato sauce and mozzarella
Chicken and mayonnaise