SAVORY BUCKWHEAT CREPES
This savory crepe recipe is simple to make and it is the perfect way to start your day with a balanced & filling way.
PREP TIME: 10 minutes
COOK TIME: 10 minutes
TOTAL TIME: 20 minutes
MAKES 3 crepes
INGREDIENTS
For the crepe batter:
1/2 cup buckwheat flour
1/2 cup sparkling water
1/4 cup soy milk
pinch salt & pepper
1/2 tsp garlic powder
1 tbsp corn startch
1 tbsp olive oil & oil for frying
For filling
1 tomato
1/2 block firm tofu
1/2 tsp garlic powder
1/2 tsp turmeric powder
1/2 tsp soy sauce
1 tsp nutritional yeast
1-2 splash of plant milk
Tahini to top, optional avocado and greens (e.g. arugola, baby spinach, lamb’s lettuce etc.).
DIRECTIONS
In a bowl, combine all ingredients for the batter. Use a whisk to mix well, and set it aside.
To prepare the filling, mash the firm tofu with a fork and cut up the tomato into bite-sized pieces.
Oil a non-stick pan and pour 1/3 of the batter (around 1 ladleful) once the pan is heated up. On medium-high heat fry each pancake 30-60 seconds per side. Repeat this until the batter is gone (it makes around 3 crepes).
Then, to make less mess, use the same pan to make the tofu scramble. Add in a little oil to the pan. Then add in the mashed up tofu and chopped tomato. Season with soy sauce, garlic powder and turmeric powder. Add in the nutritional yeast and a splash of plant milk (or a little more if needed) and fry on medium heat for around 5-7 minutes, stirring them frequently to avoid burning.
Fill the crepes with the tofu scramble and drizzle on some tahini. I also love to add extra greens and avocado for a more balanced and filling breakfast option.
Enjoy!
