Buckwheat Crepes With Grilled Vegetables And Tahini Dressing

Buckwheat Crepes With Grilled Vegetables And Tahini Dressing

There is a reason why Buckwheat is becoming immensely popular these days. Buckwheat is a gluten free option for those who avoid eating wheat and it tastes delicious. Buckwheat groats contain protein and are a rich source of minerals, particularly iron, as well as phosphorus, potassium and nearly the entire range of B vitamins. They are considered among the best grain sources of calcium.

Buckwheat is not only nourishing but it is also very versatile. A ‘must have’ in any kitchen pantry as a healthy alternative to processed flour and a perfect option for your kids breakfast. Simply add their favourite topping and they’re good to go!

Buckwheat Crepes With Grilled Vegetables And Tahini Dressing

written by Fivos

Yields 14 crepes of 20 cm

Ingredients
For the crepes:
260 grams buckwheat flour
Pinch of salt
4 organic eggs
480 grams coconut milk or rice milk
60 grams organic sunflower oil
1 teaspoon of Baking Powder
Pinch of dried or fresh oregano
1 teaspoon of chopped chives (optional)

For the filling:
Zucchini
Eggplant

For the tahini dressing:
1/3 cup well-stirred tahini (Middle Eastern sesame paste)
1/3 cup water
1/4 cup fresh lemon juice
2 tablespoons of chopped cilantro
2 garlic cloves, chopped
3/4 teaspoon salt
Ground pepper to taste

Instructions
For the crepes:
1.Crêpe batter: Combine all the ingredients in a blender, and blend until smooth.
2.Cover the batter and let it rest in the refrigerator for at least 2 hours, or overnight.
3.When you’re ready to make crêpes, thin the batter with water, using less water for thicker crêpes and more water for thinner ones.
4.Preheat a crêpe pan or non-stick skillet over medium-high heat. Lightly grease the pan with oil, or pan spray, then pour in enough batter to thinly coat the bottom of the pan; swirling the pan as you pour the batter will help ensure an even coating.
5.Cook the crêpe for 1 to 2 minutes on the first side, until it’s golden and lifts from the pan easily. Flip it over and cook for another 1 to 2 minutes on the other side.
6.Transfer cooked crêpes to a plate, stacking them on top of one another, and keeping a towel over them.
7.Fill with the cooked vegetables; serve warm.

For the tahini dressing:
8.Blend all ingredients in a blender until smooth.
9.Season with more salt, pepper and lemon juice if you like.
10.Refrigerate until ready to serve.

For the filling:
11.Place the vegetables in a large bowl. Season the zucchini and the eggplant with salt and pepper. Add some olive oil and toss to coat.
12.Grill the vegetables on the griddle.
13.Place the grilled vegetables onto the crepes. Drizzle with tahini dressing and serve.
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