CookGo
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Low-Sodium Vegetable Buckwheat Crepes

Coût $8, économiser $12

Source: Recommended by CookGo

  • 60 Min
  • 3 Portions
  • $8

INGRÉDIENTS

  • Buckwheat Crepe Ingredients

    • 1 cup buckwheat flour
    • 💧 1 cup water
    • 1/2 red bell pepper, sliced
    • 1/2 yellow bell pepper, sliced
    • 1/4 kohlrabi, sliced
    • 🥕 1/3 carrot, sliced
    • 🥒 1/2 cucumber, peeled and sliced
    • A small amount of perilla oil

ÉTAPES

1

Prepare the vegetables by slicing red bell pepper, yellow bell pepper, kohlrabi, carrot, and cucumber.

2

Mix 1 cup of buckwheat flour with 1 cup of water until smooth.

3

Heat a frying pan and lightly coat it with perilla oil.

4

Pour a thin layer of buckwheat batter onto the pan and spread evenly.

5

Flip the crepe once the bottom is cooked and the edges lift easily.

6

Place the cooked crepe on a large plate and arrange sliced vegetables neatly on top.

7

Roll the crepe tightly like a sushi roll with the vegetables inside.

8

Slice the rolled crepe into bite-sized pieces.

9

Arrange the vegetable buckwheat crepes on a plate for serving.

NUTRIMENTS

Par portion

🔥

150

Calories

  • 5g
    Protéines
  • 25g
    Glucides
  • 3g
    Graisses

💡 Astuces

Use fresh vegetables for the best flavor and texture.Perilla oil adds a unique nutty flavor but can be substituted with olive oil.Serve with a light dipping sauce for added taste.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.