This recipe was one of those ones that afterwards you ask yourself: Why have I not made this before?! I’ve cooked buckwheat pancakes plenty of times, but savoury crepes? Nope.
And now I’m already dreaming of the gazillion goodies I could fill these bad boys with. The first thing that came to mind was an Indian-style concoction: tons of veges cooked in spices and coconut. Mmmmmm. You can use the same recipe for sweet toppings too. I even made an extra one for dessert and topped it with maple syrup.
- 4 x large free-range organic eggs
- 1 cup x unsweetened almond milk
- Pinch of sea salt
- 2/3 cup x buckwheat flour
- 2 TBSP x coconut oil
Whisk eggs with milk and a pinch of salt in a large mixing bowl. Sift in the flour and whisk until just combined. Cover the bowl and place in the fridge while you prepare the fillings.
You could do something super simple – avocado, tomato and feta, for example – but I opted for a slightly more elaborate (and time-consuming, but worth it!) filling. See recipe below.
To cook the crepes, heat a 22-cm pan over a med-high heat. Add a tsp of coconut oil and swirl to coat the pan. Pour about 1/3 cup of batter into the pan and swirl to evenly cover the base. Cook until the edges of the crepe are crisp (about 1 minute) then flip and cook for a further 30 seconds before transferring to a plate. Keep the crepes warm in the oven while you make the rest.
Smoked aubergine, grilled pepper and feta crepe filling
- 2 x aubergines
- 2 x red peppers (capsicum/paprika)
- Extra coconut oil
- ½ x courgette
- 1 x chilli (optional)
- 1 tsp x ground cumin
- Juice of 1 x lemon
- ½ cup x feta, crumbled
- ¼ cup x fresh coriander, chopped
- Sea salt and pepper, to season
Pierce the eggplants a few times then pop in an oven dish under a hot grill and turn occasionally for 1 hour, or until burnt and deflated. Once cool enough to handle, scoop out the flesh and leave to drain in a sieve for about 10 minutes. Roughly chop.
If there’s enough space under your grill you can pop the red peppers under there too, and when charred place them in a sealed plastic bag. After about 10 minutes you should be able to peel the skins off easily. Roughly chop the peppers. (If you don’t have enough space, blacken the pepper skins using your gas hob before popping them in the plastic bag.)
Meanwhile, heat the coconut oil in a pan and add the courgette, chilli and cumin. Cook until the courgette is soft, then remove from the heat and add the lemon juice.
In a bowl, combine the cooked aubergine, peppers and courgette with the feta and coriander. Season to taste.