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Spicy buckwheat crêpe
Duration:
35 Min
Level:
Medium
Made by:
Lara Hüsler from Food4Life
Lara's (@food4life.ch) passion for a healthy and sustainable way of eating is also reflected in her work as an independent recipe developer and food photographer. It is her passion to create new recipes, arrange them tasty and photograph them in a suitable setting. It fulfills her to inspire her fellow men with creative recipe combinations to a varied and fresh way of eating.
Ingredients
4
Servings
Crêpe:
250g buckwheat flour
½ KL salt
1KL baking powder
2.5 dl beleaf oat drink
2 dl water
2 tbsp olive oil
Pesto crème fraîche:
1 cup beleaf crème fraîche
1large tbsp pesto basilico
salt + pepper
Filling:
1 tbsp olive oil
350g planted.chicken Lemon & Herb
1-2 red onions, in rings
150g arugula, washed
300g tomatoes Aromatico, in rings
fresh basil
thick balsamic vinegar
250g buckwheat flour
½ KL salt
1KL baking powder
2.5 dl beleaf oat drink
2 dl water
2 tbsp olive oil
Pesto crème fraîche:
1 cup beleaf crème fraîche
1large tbsp pesto basilico
salt + pepper
Filling:
1 tbsp olive oil
350g planted.chicken Lemon & Herb
1-2 red onions, in rings
150g arugula, washed
300g tomatoes Aromatico, in rings
fresh basil
thick balsamic vinegar
Products in this recipe
planted.chicken
Lemon & Herb
Preparation
1
Mix flour, salt and baking powder in a bowl. Mix oat milk, water and oil, add to flour mixture, stir quickly until smooth. Heat a little oil in a non-stick frying pan and fry 8 even crêpes with the batter. Cover and keep warm.
2
Mix the crème fraîche with the pesto. Season well, season to taste.
3
Heat olive oil in the same pan used for the crêpes. Briefly and vigorously fry Planted.chicken Lemon & Herb for a few minutes (max. 3-4 minutes), stirring occasionally, until it becomes somewhat crispy on the outside. Spread the crêpes with the pesto crème fraîche, top with the filling and garnish with fresh basil and balsamic vinegar.
