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.