Savory Buckwheat Crepes Recipe

Name: Savory Buckwheat Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the crepe batter; 1/2 cup buckwheat flour; 2/3 cup whole milk; 2 large eggs; 1 tablespoon butter, melted; 1/2 teaspoon salt; For the filling; 2 tablespoons olive oil, divided; Kosher salt; 1 pound chicken thighs; 1 large red onion, thinly sliced; 2 garlic cloves, minced; 1 bunch asparagus, end trimmed, cut on the bias into 1/2 inch pieces; 2 cups gruyere cheese, shredded; 1 tablespoon butter, for greasing the pan; 2 scallions, chopped, as garnish

Servings: persons

For the crepe batter
1/2 cup buckwheat flour
2/3 cup whole milk
2 large eggs
1 tablespoon butter, melted
1/2 teaspoon salt
For the filling
2 tablespoons olive oil, divided
Kosher salt
1 pound chicken thighs
1 large red onion, thinly sliced
2 garlic cloves, minced
1 bunch asparagus, end trimmed, cut on the bias into 1/2 inch pieces
2 cups gruyere cheese, shredded
1 tablespoon butter, for greasing the pan
2 scallions, chopped, as garnish

1
Combine flour, milk, eggs, butter, and salt in a blender. Blend on high for 1 minute.
2
Season chicken thighs generously with salt. Heat 1 tablespoon olive oil in a large pan over medium heat. Add chicken and cook until it starts to brown, turning occasionally, until it's cooked through, about 10 minutes. Transfer chicken to a cutting board and let cool slightly. Once cool, shred with forks.
3
Add remaining 1 tablespoon olive oil to pan. Turn heat to medium high and add red onion. Cook until it softens, about 5 minutes, then stir in garlic and asparagus, and a pinch of salt. Cook for an additional 5 minutes.
4
To assemble the crepes, divide filling evenly among crepes. Fold edges over the center. Place folded crepes back into pan to allow cheese to melt for about 1 minute. Garnish with scallions and serve immediately.

785

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: For the crepe batter, 1/2 cup buckwheat flour, 2/3 cup whole milk, 2 large eggs, and more.

Yes, Savory Buckwheat Crepes 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.

Savory Buckwheat Crepes

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