BUCK­WHEAT CRÊPES

Health & Nutrition - - HEALTHY RECIPES -

Makes 10 In­gre­di­ents 70 grams (¾ cup) buck­wheat flour ( kuttu ka atta) 1½ cup unsweet­ened al­mond milk 3 large eggs (op­tional) 1 ta­ble­spoon olive oil 1 medium onion, diced 1 gar­lic clove, minced 1 small broc­coli, small flo­rets sep­a­rated 200 grams mush­rooms, cleaned and chopped coarsely 1 tea­spoon dried thyme Black pep­per pow­der to taste Salt to taste 2 cups stemmed and chopped kale (Any green leaves like spinach or amaranth can re­place kale) Method To make crêpes, blend to­gether buck­wheat flour, salt, al­mond milk, and eggs. Trans­fer into a bowl. Set aside. To make stuff­ing, heat oil in an­other non-stick pan. Add onion, gar­lic, broc­coli, mush­rooms, thyme, salt and pep­per pow­der and stir-fry for 2-3 min­utes. Add kale or any green leaf and cook for 1 minute more. Set aside to cool. Heat a non-stick pan and grease it lightly. Pour 2 serv­ing spoons bat­ter into the pan, swirl to spread the bat­ter evenly all around the pan. Cook till bub­bles ap­pear and the crêpe is set. Care­fully flip the crêpe and cook the other side too. Trans­fer onto a plate. Sim­i­larly make more pan­cakes. Put a lit­tle fill­ing in the cen­tre of each crêpe, roll and serve im­me­di­ately.

Note: You can also ap­ply av­o­cado, cream, cheese spread or salsa or may­on­naise on the crêpe be­fore stuff­ing them. Buck­wheat is high in es­sen­tial fatty acids and sol­u­ble fi­bre and has a low glycemic in­dex.

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