Buckwheat Crepes with Goats Cheese & Tomatoes

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BUCKWHEAT CREPES TIPS: You can make these crepes up to one day ahead and refrigerate them. They can also freeze very well for several weeks. Stack them between pieces of parchment paper and wrap them airtight. OTHER TOPPINGS FOR INSPIRATION: Spinach and fried egg Creamy spinach and crispy mushrooms Mixed berries and maple syrup Apples and pistachio butter

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Buckwheat Crepes with Goats Cheese & Tomatoes

By Diane Kochilas

Prep Time 5

Cook Time 2 17

Servings

Eggs, Greek Breakfast, Mediterranean, Mediterranean Diet, Recipes, Sweets & Desserts, The Ikaria Diet, Vegetarian

Prep Time 5

Cook Time 2 17

Servings

Eggs, Greek Breakfast, Mediterranean, Mediterranean Diet, Recipes, Sweets & Desserts, The Ikaria Diet, Vegetarian

Ingredients

1 cup low-fat 2 percent milk
⅓ cup water
3 large eggs
½ tsp salt
⅔ cup buckwheat flour
½ cup white flour
3 Tbsp extra virgin olive oil
Sea salt and freshly ground black pepper
Toppings:
2 to matoes thinly sliced
½ cup soft goats cheese or ricotta
1 tsp dried thyme

Instructions

To a blender, add milk, water, eggs, and salt. Pulse in the blender to combine. Add the flours, then the olive oil, and continue to pulse until combined and transformed into a thick batter. Transfer to a bowl, cover, and refrigerate for a couple of hours.
Place a 7- or 8-inch crêpe pan over medium heat. Brush with olive oil, and when the pan is hot, remove from the heat and ladle in about 3 tablespoons of batter. Tilt or swirl the pan to distribute the batter evenly, and return to the heat.
Let cook until the top appears bubbly, and the edges are dry (about a minute). Then carefully flip and cook for 30 seconds more on the other side. Turn the heat down if cooking too quickly.
Turn onto a plate. Continue until all the batter is used.
Spread goat’s cheese in every crepe and top with the tomato slices. Season, sprinkle dried thyme, and serve.

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Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Buckwheat Crepes with Goats Cheese & Tomatoes