Buckwheat Crepes Stuffed With Spinach And Eggs Recipe
A delicious gluten free recipe perfect for breakfast!
Buckwheat Crepes Stuffed With Spinach And Eggs Recipe is another delicious gluten-free recipe made using buckwheat flour, also known as Kuttu in India. This nutritional powerhouse need not be restricted just for fasting days, and indeed makes a nutritious, wholesome and delicious breakfast staple too. Including buckwheat in your regular diet is an excellent, healthy option to wheat or rice.
Serve the Buckwheat Crepes Stuffed With Spinach And Eggs along with Chickoo Banana Date Smoothie for breakfast.
Other gluten free recipes that you can try are:
30 M
20 M
50 M
4 Servings
Ingredients
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For the buckwheat crepes
- 1 cup Buckwheat Flour (Kuttu Ka Atta)
- 3/4 cup Milk
- 2 Whole Eggs
- 1/2 teaspoon Nutmeg , grated
- 2-3 tablespoons Butter (Salted) , or ghee (melted)
- Salt , to taste
- Water , as required to make a thin batter
- 1 tablespoon Butter (Salted) , or ghee to coat the pan (optional or you can use an oil spray) For the filling
- Spinach , fresh bunch, chopped (including stems)
- 3 Whole Eggs , whisked
- 1 Onion , finely chopped
- 2 teaspoons Ginger Garlic Paste
- 2 Green Chillies , finely chopped
- Coriander (Dhania) Leaves , handful, chopped (or any other herb of choice)
- Salt , to taste
- 1 tablespoon Oil
How to make Buckwheat Crepes Stuffed With Spinach And Eggs Recipe
To begin making Buckwheat Crepes Stuffed With Spinach And Eggs, first make the crepe batter.
For this, whisk together the eggs and milk (under “For the buckwheat crepes”) in a mixing bowl.
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.
Set the mixture aside for 15-20 minutes.
To make the filling place a pan or wok on the heat, and add some oil to it. 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.
Add the chopped spinach leaves next and toss.
Sprinkle salt and cook for 1-2 minutes till the leaves wilt.
Next, pour in the whisked eggs and stir vigorously to scramble the eggs.
Cook for 1-2 minutes till the eggs are still soft and moist, but cooked through.
Sprinkle the coriander leaves (or any other herb of choice) and turn the heat off. Set the filling aside while you proceed to make the crepes.
To make the buckwheat crepes place a large flat non-stick/griddle/crepe pan on the heat. Smear some ghee or butter evenly over it.
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.
Cook until the bottom is lightly browned, usually about 30-40 seconds.
Flip the crepe to cook on the other side for a few seconds. When full cooked, lay the crepe on a serving dish using a flat spatula.
Spoon over the filling on half the crepe or a quarter of the crepe. Fold over the other side.
Serve the Buckwheat Crepes Stuffed With Spinach And Eggs along with Chickoo Banana Date Smoothie for breakfast.
For an egg-free option, saute thethe spinach with mushrooms or sweet corn kernels.
