Low-Sodium Vegetable Buckwheat Crepes

Name: Low-Sodium Vegetable Buckwheat Crepes
Total time: 60 min
Yield: 3 份数
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

成本 $8, 节省 $12

来源: Recommended by CookGo

60 Min
3 份数
$8

Low-Sodium Vegetable Buckwheat Crepes

成本 $8, 节省 $12

来源: Recommended by CookGo

60 Min
3 份数
$8

食材

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

步骤

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

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

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

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

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

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

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

Slice the rolled crepe into bite-sized pieces.

Arrange the vegetable buckwheat crepes on a plate for serving.

营养成分

每份

🔥

150

卡路里

5g
蛋白质
25g
碳水化合物
3g
脂肪

💡 小贴士

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.

⚠️ 注意事项

此食谱仅供参考，具体使用需根据个人情况进行调整。