Spinach and Goat Cheese Crepes

These buckwheat crepes filled with tons of veggies and goat cheese are perfect for weekend brunch.

Ingredients

For Batter:

300 g of organic buckwheat flour

750 ml or 3 cups worth of water

½ a teaspoon of salt

1 egg

For Filling:

2 to 3 cloves of garlic (finely minced)

½ an onion cut into slices

1 chopped jalapeno or chili pepper

black pepper to taste

salt to taste

1 to 2 teaspoons of red chili flakes

2 cups of organic baby spinach (stems removed)

1 bell pepper or capsicum

1/2 cup goat cheese

Recipe:

For the batter: Into a mixer add buckwheat flour, water, 1/2 teaspoon salt, egg yolk, and egg white from 1 egg. Blend until well combined and smooth. Transfer in an air-tight container and place in the fridge for a couple of hours or overnight.

In the morning remove the batter from the fridge and let it thaw.

For filling: In the morning prepare the filling by taking 1 teaspoon of extra virgin olive oil in a nonstick pan and put it on medium flame. Once the oil heats up, add finely minced garlic, saute it for a minute. Then add chopped onions and saute them for 3-4 minutes. Then add chopped jalapeno, salt, pepper, and crushed peppers. Mix well. Then add spinach and bell peppers. Saute till spinach is tender. Transfer the feeling to a bowl.

For Crepe: On a medium flame put a clean non-stick pan, add 1 teaspoon oil, and spread the oil with a wet paper towel. Take 1/4 cup of your batter and pour into the center of your hot pan. Swirl the batter in the pan until it is spread out evenly, start cooking on medium flame. Allow the crepe to cook until the edges of the crepe curl upwards. Lift and flip the crepe to cook it on another side. Take 1-2 tablespoons of your savory filling, place it on one half of the crepe, top it 1 tablespoon of goat cheese and fold the crepe and take it out on the plate to serve.

Serve with Hollandaise sauce or chimichurri sauce or cheese sauce.

Click here for a video recipe.