Buckwheat Crepes with Roast Veal and Parmesan

Name: Buckwheat Crepes with Roast Veal and Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup buckwheat flour; 1/4 cup all-purpose flour; Salt; 1 1/2 cups water; 1 large egg, beaten; Vegetable oil; 8 thin slices of roast veal or pork; 8 thin slices of Parmesan cheese (4 ounces); 1 bunch arugula, stemmed; Extra-virgin olive oil, for drizzling; Freshly ground pepper

Servings: persons

1
In a medium bowl, whisk the buckwheat and all-purpose flour with 1 teaspoon of salt.
2
Add the water and egg and whisk until smooth.
3
Cover the batter and let stand at room temperature for 30 minutes.
4
Preheat the oven to 400.
5
Heat a 10-inch cast-iron skillet over moderate heat until hot, about 4 minutes.
6
Alternatively, heat a 10-inch nonstick skillet.
7
Soak a paper towel with vegetable oil and carefully rub a thin film of oil in the skillet.
8
Pour in 1/3 cup of the crepe batter and swirl the skillet to distribute it evenly over the bottom.
9
Cook over moderately high heat until the crepe is lightly browned on the bottom and the edge begins to curl, about 2 minutes.
10
With a spatula, carefully flip the crepe and cook on the second side for about 1 minute.
11
Transfer the crepe to a baking sheet.
12
Repeat with the remaining batter to make 3 more crepes.
13
Working on the baking sheet, fold the crepes in half and then in half again to make triangles.
14
Tuck the meat and cheese slices into the folds and bake the crepes for about 4 minutes, until the cheese is melted.
15
Open the crepes and tuck a handful of arugula leaves in the center of each one.
16
Drizzle with olive oil and season with salt and pepper.
17
Close the crepes and serve right away.

1464

kcal

Calories

Fat

Carbs

136

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup buckwheat flour, 1/4 cup all-purpose flour, Salt, 1 1/2 cups water, and more.

Yes, Buckwheat Crepes with Roast Veal and Parmesan falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!