Buckwheat adds a delicious sour note to crepes and breads. As a crop, buckwheat gives a boost to the environment because it suppresses weed growth and provides nectar for honeybees. It requires little to no chemical fertilization and actually adds nutrients to the depleted soil on which it’s grown. I like to fold these savory whole-grain breakfast crepes in half, but they can also be filled and rolled like sushi. For a spicier version of this dish, add red pepper flakes.
Recipe information
Yield
makes 8 crepes
Ingredients
Preparation
Step 1
To make the batter, mix the flours and salt in a large bowl. In a separate bowl, whisk together the eggs, olive oil, and 1 1/2 cups water. Add the egg mixture to the flour mixture and whisk until the batter just comes together. Cover the batter and let it rest in the refrigerator for 2 hours.
Step 2
Preheat the oven to 425°F.
Step 3
Heat a lightly oiled skillet over medium heat. When the pan is hot, drop 1/4 cup of the batter into the skillet, immediately tilting and rotating the pan to spread the batter evenly. Cook the crepe for roughly 1 minute, until it is set on the bottom, then gently loosen the edges with a heatproof spatula nd flip. Cook on the second side for 30 seconds, or until firm. Slide the crepe onto a plate and repeat with the remaining batter.
Step 4
Line a baking sheet with parchment paper. Place a crepe flat on a cutting board and place 1/3 cup of the mashed potatoes on one half of the crepe. Scatter 2 tablespoons of the cheese over the potatoes, followed by a pinch of salt, and fold the crepe over the filling. Place the filled crepe on the baking sheet. Repeat with the remaining crepes.
Step 5
Lightly brush the crepes with a little olive oil and bake for 8 to 10 minutes, or until the tops are golden and the cheese is melted. Serve hot with the sauce poured on top.
