Buckwheat crepes
Savoury crepe recipe with mince
4 - 6
Serves
10 mins
Prep Time
1 hr 15 mins
Cook Time
Recipe author
Sue Hamilton and Dana Alexander
This buckwheat crêpe recipe, popular in France, is worth the effort. Add fresh herbs, wilted greens or cottage cheese to the minced filling for a lighter version. Be creative with what you have on hand.
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High Iron
Ingredients
Filling
250g Quality Mark beef mince
1 Tbsp olive oil
2 onions
thinly sliced
2 Tbsp soy sauce
210g canned tomatoes
diced
1 Tbsp tomato paste
5 basil leaves
chopped
Crêpes
1 1/2 cups buckwheat flour
1 cup white flour
2 Tbsp butter
2 cups milk
2 eggs
lightly beaten
Method
To Make Filling
To Make Crêpes
1
Make the filling first – or use leftover meat sauce if you have some.
2
Heat oil in a frying-pan and add onions to soften.
3
Add minced beef and cook together for 10–15 minutes until the onions are caramelised and mince is browned.
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4
Add tamari soy sauce, canned tomatoes (drain off excess juice) and tomato paste.
5
Reduce heat and simmer for 20 minutes, stirring often to ensure even cooking.
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6
The mixture should reduce by a third.
7
Add basil, then remove from heat and keep warm while you make the buckwheat crêpes.
Nutrition Information per Serving (314g)
As excellent sources of zinc and selenium, this dish will give your immune system a healthy boost.
Energy
1603kJ (382 kcal)
Protein
22.2g
Total Fat
12.6g
Saturated Fat
5.4g
Carbs
43g
Dietary Fibre
g
Sodium
542mg
Iron
3.9mg
Zinc
3.6mg
Vitamin B12
1.6µg
