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Spicy buckwheat crêpe
Duration:
35 Min
Level:
Medium
Made by:
Lara Hüsler from Food4Life
Laras' (@food4life.ch) passion for a healthy and sustainable diet is also reflected in her work as a freelance recipe developer and food photographer. It is her passion to create new recipes, arrange them tastefully and photograph them in a suitable setting. It fulfills her to inspire her fellow human beings to a varied and fresh diet with creative recipe combinations.
Ingredients
4
Servings
Crêpe:
250g buckwheat flour
½ tsp salt
1tsp baking powder
2.5 dl beleaf oat drink
2dl water
2tbsp olive oil
Pesto crème fraîche:
1 cup beleaf crème fraîche
1large tbsp pesto basilico
Salt + pepper
Filling:
1tbsp olive oil
350g planted.chicken Lemon & Herb
1-2 red onions, in rings
150g rocket, washed
300g tomatoes Aromatico, in rings
fresh basil
thick balsamic vinegar
250g buckwheat flour
½ tsp salt
1tsp baking powder
2.5 dl beleaf oat drink
2dl water
2tbsp olive oil
Pesto crème fraîche:
1 cup beleaf crème fraîche
1large tbsp pesto basilico
Salt + pepper
Filling:
1tbsp olive oil
350g planted.chicken Lemon & Herb
1-2 red onions, in rings
150g rocket, 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 the olive oil in the same pan used for the crêpes. Fry the Planted.chicken Lemon & Herb briefly and vigorously for a few minutes (3-4 minutes), stirring occasionally, until it becomes a little crispy on the outside. Spread the pesto crème fraîche on the crêpes, top with the filling and garnish with fresh basil and balsamic vinegar.
