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Buckwheat Crepes

Savoury Crepe Recipe with Mince

4 - 6

Serves

10 mins

Prep Time

1 hrs 15 mins

Cook Time

Sue Hamilton and Dana Alexander

Recipe author

Sue Hamilton and Dana Alexander

This buckwheat crêpe recipe, popular in France, is worth the effort. Add fresh herbs, wilted greens or cottage cheese to the minced filling for a lighter version. Be creative with what you have on hand

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High Iron

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Beef,

Mince,

Breakfast & Brunch,

Dinner,

Everyday,

Ingredients

Filling

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250g Quality Mark beef mince

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1 tbsp olive oil

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2 onions

thinly sliced

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2 tbsp soy sauce

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210g can canned tomatoes

diced

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1 tbsp tomato paste

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5 basil leaves

chopped

Crêpes

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1 and 1/2 cups buckwheat flour

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1 cup white flour

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2 tbsp butter

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2 cups milk

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2 eggs

lightly beaten

Method

To Make Filling

To Make Crêpes

1

Make the filling first – or use leftover meat sauce if you have some.

2

Heat oil in a frying-pan and add onions to soften.

3

Add minced beef and cook together for 10–15 minutes until the onions are caramelised and mince is browned.

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4

Add tamari soy sauce, canned tomatoes (drain off excess juice) and tomato paste.

5

Reduce heat and simmer for 20 minutes, stirring often to ensure even cooking.

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Start Timer

6

The mixture should reduce by a third.

7

Add basil, then remove from heat and keep warm while you make the buckwheat crêpes.

More info

Nutrition Information per Serving (314g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

1603 (382)kJ

Protein

22.2g

Total Fat

12.6g

Saturated Fat

5.4g

Carbs

43g

Sugars

9.3g

Sodium

542mg

Iron*

3.9mg

* Percentage of recommended daily intake (Aust/NZ)

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