Buckwheat Crepes with eggs and vegetables
The buckwheat crepes are one of the dishes we prepare regularly in our everyday routine. Simple, because it is easy to prepare. We make a bigger portion of batter which I store in a jar in the refrigerator. It keeps for a week that way, and I only prepare as many crepes at a time as we eat: 4-5 for two persons for breakfast.
This version is made with eggs: there are eggs not only in the batter, but we also fry/cook some on the top when we prepare the crepes. We fold it together with lots of vegetables and some sauce. It makes a powerful breakfast, or you can take it with you to work.
Frying eggs on top of the crepe is an idea we have from China. We ate something like that in Shanghai on the street. There we had a crepe which was reheated on an iron surface, then they fried a beaten egg on the top, put lots of vegetables on it with some sauce, and folded it into a nice sandwich.
Buckwheat is gluten-free. It is called grain, but it is actually a kind of grass (polygonum). Watch out because some people with gluten-intolerance can’t eat buckwheat.
The effect of buckwheat is neutral, slightly cooling. It helps the digestion: nourishes the Spleen and the Stomach, directs the Qi downwards and takes out the phlegm. It is powerful to use it as part of a detox program.
For many of us buckwheat is not a tasty grain, mainly because of its bitter aroma. It comes from the fact that many people know only the roasted form of buckwheat which is dark brown. If you look around carefully, you can find unroasted buckwheat as well in health food stores, which is beige rather than brown. We eat buckwheat mostly in the form of flour: I like to bake with it as well. One of my goals this year is to experiment with soba noodles. I will share it if I succeed.
Buckwheat Crepes with Eggs and Vegetable
For 10-12 medium and thin crepes
- 250 g buckwheat flour (Fire)
- 2 eggs (Earth)
- ½ teaspoon salt (Water)
- 400 ml water and dark beer mixed (Water, Earth)
- 100 ml coconut milk (Earth)
- ½ teaspoon cumin, freshly ground in a mortar (Metal)
- ½ teaspoon nigella seeds, freshly ground in a mortar (Metal)
- ½ teaspoon coriander seeds, freshly ground in a mortar (Metal)
- salad and fresh herbs
- 2-3 eggs, beaten and salted
- 100 g yellow peas, cooked and smashed with ginger and salt
- tomato sauce or any other sauce you like
- Combine the ingredients for the batter and let it sit for at least ½ an hour.
- Fry the pancakes as usual, but pour some of the beaten eggs on the surface of the second side. Cook until it sets.
- Put some salad, herbs and sauce on the top, and fold it nicely.
- If you wrap it in grease-proof paper, you can even take it with you. It will be the superstar of this year’s picnics.
Tip: You can get creative about these pancakes and use any filling which comes to your mind. It looks really nice if you mix some braised spinach into the batter.
Buckwheat Crepes with Spinach