Savory Buckwheat Crepes with Italian Fillings
A twist on traditional French crepes, these buckwheat crepes are filled with Italian flavors and ingredients.
Ingredients
- ●1 1/2 cups Buckwheat flour
- ●1 cup All-purpose flour
- ●2 large Eggs
- ●1 1/2 cups Milk
- ●1/2 cup Water
- ●1/4 teaspoon Salt
- ●1 cup Italian filling (e.g., ricotta, parmesan, and herbs)
- ●1/4 cup Fresh parsley
- ●1 tablespoon Olive oil
- ●1/4 cup Fresh basil
- ●1/2 cup Mozzarella cheese
Instructions
- 1
In a large mixing bowl, combine buckwheat flour, all-purpose flour, and salt.
- 2
In a separate bowl, whisk together eggs, milk, and water.
- 3
Gradually add the wet ingredients to the dry ingredients and mix until smooth.
- 4
Heat a small non-stick pan over medium-high heat.
- 5
Pour a small amount of the batter into the pan and tilt to evenly coat the bottom.
- 6
Cook for 1-2 minutes, until the edges start to curl.
- 7
Loosen the crepe with a spatula and flip.
- 8
Cook for another minute, until the other side is lightly browned.
- 9
Repeat with the remaining batter, until all crepes are made.
- 10
To assemble, lay a crepe flat and spread a tablespoon of Italian filling down the center.
- 11
Sprinkle with mozzarella cheese and fold the crepe in half.
- 12
Cook in a preheated oven at 375°F (190°C) for 5-7 minutes, until the cheese is melted and the crepe is crispy.