WEEKDAYS 1e|12c|p

The Chew's Buckwheat Crepes

Buckwheat Crepes The Chew
Try all five versions!
skill level
Easy
time
1-30min
servings
6
cost
$
Contributed by :
Carla, Clinton, Daphne, Mario and Michael all give their own spin on these tasty crepes. Try them all for lunch, dinner or at your next party.
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ingredients
  • For the Crepes:
  • 3/4 cup Buckwheat Flour
  • 2 eggs
  • 1 cup whole milk
  • salt and pepper to taste
  • For Daphne's Filling:
  • 1 1/2 cup green olives (pitted)
  • 1 3/4 cup mushrooms (sauteed)
  • 1 3/4 cup Gruyere (grated - plus more for garnish)
  • For Clinton's Filling:
  • 12 slices thick cut ham (diced)
  • 1 3/4 Cup swiss cheese (grated - plus more for garnish)
  • For Michael's Filling:
  • 2 cup pulled chicken
  • 3/4 cup dried cherries
  • 1 3/4 cup fontina (grated - plus more for garnish)
  • 1/4 cup cream
  • 1/8 teaspoon nutmeg (grated)
  • For Mario's Filling:
  • 1 cup sauerkraut
  • 1 1/2 cup broccoli (cooked)
  • 1/2 cup Parmigiano Reggiano (grated - plus more for garnish)
  • For Carla's Filling:
  • 1 1/2 cup sauteed spinach
  • 1 3/4 cup feta (crumbled)
  • 1 lemon (zest and juice)
  • 1 1/2 cup creamed spinach (warmed for garnish)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
      
    For the Crepes: Preheat the oven to 350 degrees F.
  • 2
    3/4 cup Buckwheat Flour
    2 eggs
    1 cup whole milk
    salt and pepper to taste
    Combine all the ingredients together and whisk. 
  • 3
      
    Heat a 6" non-stick saute pan over medium heat. No oil is necessary, but carefully monitor the heat. If the pan smokes, turn the heat down.
  • 4
      
    Ladle a scant 1/4 cup of batter into the pan and twirl so that the base of the pan is covered in a thin layer. Cook for about one minute, or until the edges are loose from the pan. Use a spatula and quickly flip the crepe, cooking the other side for about 30 seconds longer. Continue until all the batter is used up.
  • 5
    1 1/2 cup sauteed spinach
    1 3/4 cup feta (crumbled)
    1 lemon (zest and juice)
    For Carla's Filling: This recipe works well with leftover ingredients. For Carla's recipe, use leftover sauteed spinach (heat olive oil in a pan, toss in a few handfuls of washed spinach and season with salt and pepper. Remove from the pan once spinach is wilted). Assemble crepes by dividing ingredients evenly among crepes.
  • 6
    1 cup sauerkraut
    1 1/2 cup broccoli (cooked)
    1/2 cup Parmigiano Reggiano (grated)
    For Mario's Filling: Use sauteed broccoli in the same method as above. Cook until desired doneness. Assemble crepes by dividing ingredients evenly among crepes.
  • 7
    1 1/2 cup green olives (pitted)
    1 3/4 cup mushrooms (sauteed)
    1 3/4 cup Gruyere (grated)
    For Daphne's Filling: Divide ingredients equally among the crepes.
  • 8
    12 slices thick cut ham (diced)
    1 3/4 cup swiss cheese (grated)
    For Clinton's Filling: Divide ingredients equally among the crepes.
  • 9
    2 cup pulled chicken
    3/4 cup dried cherries
    1 3/4 cup fontina (grated)
    1/4 cup cream
    1/8 teaspoon nutmeg (grated)
    For Michael's Filling: Divide ingredients equally among the crepes.
  • 10
    1 1/2 cup creamed spinach (warmed for garnish)
    Other listed Cheeses (to garnish if desired)
    Place on a sheet tray, or in a casserole, and bake in the oven for about 10 minutes, or until the fillings are warmed through. Garnish crepes.
 
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