Buckwheat flour makes delicious crepes and is gluten free. you can fill the crepes with all sorts of things. Our recipe used ricotta and spinach, seasoned with nutmeg.
- 250g (half pound) spinach, washed, dried and chopped.
- 1 medium onion, chopped
- nutmeg, salt and pepper
- 70g (3/4 cup) grated parmesan cheese
- 200g (3/4 cup) ricotta cheese
- 2 medium eggs, beaten
- 180g buckwheat flour
- 100 g wheat flour (replace with 70g buckwheat flour if you’d like gluten-free pancakes)
- 250 ml whole milk
- 250 ml water
- 1 tablespoon extravirgin olive oil
- Good pinch of salt
- A little oil or butter for greasing the pan for the first pancake
- In a large frying pan, soften the onion in a tablespoonful of olive oil on a low flame. Do not let it brown (3 minutes).
- Add the spinach and toss until the spinach has wilted and lost water (2 minutes)
- Leave to cool.
- Once cool, add the cheeses, a good grating of nutmeg, salt and pepper to taste, and mix well. Use to fill the crepes.
- In a large bowl (but one that will fit in your fridge), mix together the flours and add the salt.
- Add the water and the milk little by little, mixing well as you go.
- Add the beaten eggs and mix well.
- Add the olive oil and mix well.
- Leave the bowl, covered with cling wrap, in the fridge for two hours.
- To make the crepes, lightly oil and heat a non-stick frying pan, add a ladleful of the mixture, tilting the pan to distribute and flip when brown (around 30 seconds). Cook on both sides.
- You should not need to grease the pan after making the first crepe, since the mixture contains oil and you have already seasoned the pan.
- Make a pile of crepes.
- Put a little spinach mixture on one side of each pancake and roll up. Place in a baking dish and warm through in a warm oven before serving (10 minutes on 150 C/ 300F should be plenty).
You can make these in advance and reheat them a few hours later.