Nutritious buckwheat crepes are a delicious way to serve up a big helping of garlicky greens. Top with salty feta cheese and crunchy seeds
INGREDIENTS
Buckwheat Crepes
1 ¼ cup buckwheat flour
1 cup milk (dairy or non-dairy is fine)
¼ cup olive oil
3 large free range eggs
¼ teaspoon sea salt
ghee or coconut oil for frying
Filling (enough for 2 crepes)
large bunch greens, cut into slivers (I used silverbeet and kale)
1 garlic clove
50 grams feta cheese
Ghee or coconut oil for sautéing
To garnish: pumpkin seeds and sunflower seeds
METHOD
Combine all crepe ingredients in a large bowl and whisk until smooth. Heat a spoonful of oil over a medium heat in a large sauté pan. Pour in a ¼ cup of batter and swirl the pan to spread the mixture out very thinly. Cook for one minute before flipping with a spatula. Cook for a further minute. Keep an eye on the heat so that the crepes do not burn – you are aiming for lightly golden.
Repeat until all the batter is used. Add additional oil to the pan as needed. Keep them warm covered in the oven on a low heat or make up to a day in advance. Crepes can be reheated in a sauté pan or covered in tinfoil in the oven.
Heat a generous dollop of oil in a sauté pan over a medium high heat. Add the garlic and greens. Saute for 3–5 minutes until tender. This will depend on the type of greens you use.
To serve: Fill warm crepes with sautéed greens. Crumble feta over the top. Sprinkle with pumpkin and sunflower seeds. Serve immediately.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more wholefood recipe inspiration head over to her blog, bonnie delicious.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.