Buckwheat Crepes Stuffed With Spinach And Eggs Recipe

Step 1: To begin making Buckwheat Crepes Stuffed With Spinach And Eggs, first make the crepe batter

Step 2: For this, whisk together the eggs and milk (under “For the buckwheat crepes”) in a mixing bowl

Step 3: Add to it, the melted ghee (or butter) and grated nutmeg, stir in the buckwheat flour, salt and mix gently, but thoroughly, till there are no lumps

Step 4: Set the mixture aside for 15-20 minutes

Step 5: To make the filling place a pan or wok on the heat, and add some oil to it

Step 6: When it is warm, add the onion, ginger-garlic paste and green chilies and saute together for 1-2 minutes till the onion is translucent

Step 7: Add the chopped spinach leaves next and toss

Step 8: Sprinkle salt and cook for 1-2 minutes till the leaves wilt

Step 9: Next, pour in the whisked eggs and stir vigorously to scramble the eggs

Step 10: Cook for 1-2 minutes till the eggs are still soft and moist, but cooked through

Step 11: Sprinkle the coriander leaves (or any other herb of choice) and turn the heat off

Step 12: Set the filling aside while you proceed to make the crepes

Step 13: To make the buckwheat crepes place a large flat non-stick/griddle/crepe pan on the heat

Step 14: Smear some ghee or butter evenly over it

Step 15: Pour a ladle full of the batter on the pan and immediately tilt the pan in a circular fashion to spread the batter evenly into a thin pancake

Step 16: Cook until the bottom is lightly browned, usually about 30-40 seconds

Step 17: Flip the crepe to cook on the other side for a few seconds

Step 18: When full cooked, lay the crepe on a serving dish using a flat spatula

Step 19: Spoon over the filling on half the crepe or a quarter of the crepe

Step 20: Fold over the other side

Step 21: Serve the Buckwheat Crepes Stuffed With Spinach And Eggs along with Chickoo Banana Date Smoothie for breakfast