Buckwheat Crepes Stuffed with Spinach and Eggs
Description: This gluten-free Buckwheat Crepes Stuffed with Spinach and Eggs is a nutritious and tasty breakfast option made with buckwheat flour, also known as Kuttu in India. Buckwheat is a great alternative to wheat and rice, offering numerous health benefits. This recipe is perfect for a wholesome, protein-packed breakfast, suitable not only for fasting days but also as a regular, healthy meal.
Cuisine: Continental
Course: World Breakfast
Diet: Gluten-Free
Ingredients:
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 for pan (optional, or use an oil spray)
For the Filling:
- 1 bunch Spinach, fresh, chopped (including stems)
- 3 Whole Eggs, whisked
- 1 Onion, finely chopped
- 2 teaspoons Ginger Garlic Paste
- 2 Green Chilies, finely chopped
- Handful of Coriander (Dhania) Leaves, chopped (or any other herb of choice)
- Salt, to taste
- 1 tablespoon Oil
Preparation Time:
- 30 minutes
Cooking Time:
- 20 minutes
Instructions:
-
Prepare the Crepe Batter:
- In a mixing bowl, whisk together the eggs and milk. Add the melted butter (or ghee), grated nutmeg, and salt. Gradually stir in the buckwheat flour and mix thoroughly until there are no lumps. Add water as needed to achieve a thin batter. Let it rest for 15-20 minutes.
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Make the Filling:
- Heat oil in a pan or wok. Add the chopped onion, ginger-garlic paste, and green chilies. Sauté for 1-2 minutes until the onion turns translucent.
- Add the chopped spinach and toss to combine. Sprinkle with salt and cook for 1-2 minutes until the spinach wilts.
- Pour in the whisked eggs and stir vigorously to scramble the eggs. Cook for 1-2 minutes until the eggs are soft and moist, yet fully cooked.
- Stir in the coriander leaves (or other herbs of your choice) and remove from heat. Set the filling aside.
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Cook the Crepes:
- Heat a large non-stick or crepe pan over medium heat. Lightly coat with ghee or butter.
- Pour a ladleful of crepe batter onto the pan and immediately tilt the pan in a circular motion to spread the batter into a thin, even pancake.
- Cook for 30-40 seconds until the bottom is lightly browned. Flip the crepe and cook the other side for a few more seconds. Remove from the pan and place on a serving dish.
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Assemble:
- Spoon the spinach and egg filling onto half or a quarter of each crepe. Fold the other side of the crepe over to cover the filling.
Serve the Buckwheat Crepes Stuffed with Spinach and Eggs with a refreshing Chickoo Banana Date Smoothie for a wholesome breakfast.
Enjoy this gluten-free treat for a nutritious and delicious start to your day!
