Perfect weeknight buckwheat crepes with beetroot and camembert

I should make a category for easypeasy weeknight dinners. This buckwheat crepes with beetroot and camembert would definitely be a highlight of this category. It has everything a quick weeknight dinner needs. It’s cheesy, easy,  healthy and delicious. These french buckwheat crepes are so simple and quick to prepare. You can fill them with your favourite ingredients like cheese, ham, eggs etc. My favourite filling is beetroot and camembert. Keep a bit of the dough and make some sweet crepes for dessert. As I am a fructose malabsorption sufferer I fill sweet crepes with fructosefree marmalade or fructosefriendly fruit. But of course if you are not on a fructosefree diet fill it with Nutella or sugar. 

buckwheat crepe with beetroot and camembert
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Buckwheat crepes with beetroot and camembert

This buckwheat crepes with beets and camembert are an easypeasy weeknight dinner recipe!

Servings: 2 people
Ingredients
  • 3 free range egg
  • 1 tbsp grain sugar
  • 500 ml milk
  • 100 gram all-purpose flour
  • 80 gram buckwheat flour
  • pinch of salt
  • 40 gram melted butter
  • 100 gram aromatic camembert
  • 2 small cooked beetroots
  • 1-2 twigs thyme
  • 1 small bunch parsley
  • pepper
  • 1 handful chopped walnuts
Instructions
  1. Prepare the crepe dough. Whisk eggs, grain sugar and salt in a large bowl to combine. Whisk in milk, followed by all-purpose flour and then the buckwheat flour. Add the melted butter. Let the dough rest for about 30 minutes

  2. Prepare the filling: Cut the beetroot into 1 cm cubes. Wash and chop the parsley. Cut the camembert into thin medium size slices. 

  3. Give your buckwheat dough a quick stir. The batter should be the consistency of heavy cream (add more flour if too thin or milk if too thick). Heat a nonstick pan over medium. Brush your pan lightly with butter. Lift pan away from heat and pour a scoop of dough in the middle of the pan.  Give it a quick swirl and spread the batter evenly. Cook until crêpe begins to set, about 2 minutes. Carefully loosen with a rubber spatula and flip the crepe. Now quickly add camembert and beetroot and cook until other side is lightly browned, about 1 minute. Fold over the edges and put in on a plate. Sprinkle with parsley and chopped walnuts! Serve with green salad!

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