Buckwheat Crepes Stuffed with Spinach and Eggs
Embark on a delightful culinary journey with these sumptuous Buckwheat Crepes, exquisitely stuffed with a vibrant filling of fresh spinach and fluffy scrambled eggs. This dish, perfect for a nourishing breakfast, combines the earthy flavors of buckwheat with the richness of eggs and the subtle sweetness of sautéed onions, creating a deliciously satisfying meal that is also gluten-free.
Ingredients
| Ingredient | Quantity |
|---|---|
| Buckwheat Flour (Kuttu Ka Atta) | 1 cup |
| Milk | 3/4 cup |
| Whole Eggs | 2 |
| Nutmeg (grated) | 1/2 teaspoon |
| Butter or Ghee (melted) | 2-3 tablespoons |
| Salt | To taste |
| Water | As required to make a thin batter |
| Butter or Ghee (for coating the pan) | 1 tablespoon (optional) |
| Fresh Spinach | 1 bunch |
| Whole Eggs (for filling) | 3 (whisked) |
| Onion (finely chopped) | 1 |
| Ginger Garlic Paste | 2 teaspoons |
| Green Chilies (finely chopped) | 2 |
| Coriander Leaves (Dhania) | A handful |
| Salt | To taste |
| Sunflower Oil | 1 tablespoon |
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | 250 |
| Protein | 10 g |
| Carbohydrates | 30 g |
| Fat | 12 g |
| Fiber | 4 g |
Preparation Time
| Activity | Time |
|---|---|
| Preparation | 30 minutes |
| Cooking | 20 minutes |
| Total | 50 minutes |
Servings
- Servings: 4
Cuisine
- Type: Continental
- Course: World Breakfast
- Diet: Gluten Free
Instructions
-
Prepare the Crepe Batter:
In a mixing bowl, whisk together the two whole eggs and milk until well combined. Gradually add the melted ghee (or butter) and the grated nutmeg. Slowly incorporate the buckwheat flour and a pinch of salt, mixing gently but thoroughly to avoid lumps. Allow the batter to rest for about 15-20 minutes, giving it time to hydrate and thicken slightly. -
-
Make the Spinach Filling:
Heat a pan or wok over medium heat and add a drizzle of sunflower oil. Once warm, add the finely chopped onion, ginger-garlic paste, and green chilies. Sauté these ingredients together for 1-2 minutes until the onion becomes translucent and fragrant. Next, add the chopped spinach leaves, tossing them with the onions. Sprinkle salt over the mixture and cook for an additional 1-2 minutes until the spinach wilts down. Pour in the whisked eggs and stir vigorously, allowing the eggs to scramble and cook through. The eggs should remain soft and moist but fully cooked. Finish by sprinkling in the chopped coriander leaves, then remove from heat and set aside. -
Cook the Buckwheat Crepes:
Place a large non-stick pan or griddle over medium heat. Lightly grease the surface with a small amount of ghee or butter. Once the pan is hot, pour a ladleful of the crepe batter onto the center and quickly tilt the pan in a circular motion to spread the batter evenly into a thin pancake. Cook for about 30-40 seconds or until the underside is lightly browned. Carefully flip the crepe to cook on the other side for a few more seconds. When fully cooked, transfer the crepe to a serving dish using a flat spatula. -
Assemble the Crepes:
Spoon a generous amount of the spinach and egg filling onto one half or a quarter of the crepe. Carefully fold the other side over the filling to create a delightful pocket of goodness. -
Serving Suggestion:
Serve these scrumptious Buckwheat Crepes Stuffed with Spinach and Eggs warm, accompanied by a refreshing Chickoo Banana Date Smoothie for a perfectly balanced breakfast.
These crepes are not only a fantastic way to start your day but also a delightful nod to global cuisine, making them a must-try for any breakfast enthusiast. Enjoy this dish with family and friends and savor the rich flavors and textures that come together in each bite!
