This is a really easy recipe and was created on the go, with ingredients I had on hand. There was some feta cheese left in the fridge, and some rests of Kale that I cooked earlier in the week.
Why buckwheat? Because I cannot digest gluten very well, and I have buckwheat at home usually. These kind of thin pancakes, made with buckwheat flour come from the French cuisine. They use them for the savory fillings. Their sweet filled crepes(pancakes) are made with normal wheat flour.
I recommend that the batter rests in the fridge at least an hour, so that the flour gets rehydrated. It might be that you have to add more liquid (milk or water), because the batter has thickened too much. The final consistency has to be runny, but would still coat the spoon nicely.
I invite you to vary the fillings and use whatever you have at home, in the fridge or pantry. You could use for example spinach, chard, mushrooms, other type of melty cheeses, maybe some leftover cooked chicken breast or turkey. Just go wild experimenting and repurpose those leftovers that no one wants to eat anymore.
Don’t be shy in trying some sweet fillings also: jams, chocolate, whipped cream and berries, cream cheese and vanilla.
You can definitely eye-ball the quantities of the ingredients, but if you want a starting base, please take a look at the recipe bellow. For any questions, leave a comment bellow. I would be happy to answer if I can.
Kale and feta Buckwheat Crepes | Gluten free Pancakes
Quick and easy pancakes for breakfast or dinner using leftovers from the kitchen or pantry.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Breakfast, Main Course
Batter:
- 1 egg
- pinch of salt
- 150 g whole grain buckwheat flour
- 380 g milk
Filling:
- 150 g kale no stems
- One big garlic or two cloves
- 100 g feta cheese
- 2 tbsp oil
- pinch of salt
- pepper
Mix all the batter ingredients, add milk little by little.
Pour into a measuring cup and store in the fridge at least an hour.
Chop the kale.
Mince the garlic.
Fry the garlic in the oil, medium heat.
Add the kale.
Add a pinch of salt.
Cook on low heat for 10 min. Mix from time to time.
When kale is cooled, add the feta cheese, crumbled with your hands or a fork.
Add pepper. Mix.
On medium heat, drip some oil on the hot pan and add some batter while continuously move the pan in circular motions.
when upper part is no longer shiny, flip the pancake.
Put some filling in it and fold it in two. Pres gently on the half moon.
Flip the pancake to roast the other side.
Done. take it out on a plate and continue with the others.
If you choose to leave them empty, when you flip the pancake, do not fold them.
The empty pancakes you can fill with jam or chocolate spread and roll them into a tube, or fold them in 4.
Serve warm.
Keyword crepes, easy, feta, gluten free, kale, pancakes, quick, savory
