Recipe Index

Tuesday, October 30, 2012

Buckwheat crepes with Kale and Mushroom Filling

To make crepes:

1 cup buckwheat flour  (called kuttu ka atta in Hindi)
1/2 cup rice flour
1 cup almond milk (or any milk)
1 1/2 cup water
1/2 teaspoon salt or to taste

In a bowl mix all of the ingredients to make a lump free, flowing batter.  Adjust the water as necessary.
For best results let the batter rest for at least 4 hours before making crepes.  I usually leave it overnight in the refrigerator for chilling.

To make crepes use a greased griddle or a skillet.  Pour some batter in the center and tilt the griddle to spread the batter.  Wait for it cook.  It is done, when the edges are loosening, turn it over and cook the other side and remove.  Do the same with rest of the batter.  Makes about 6 to 8 crepes.

Spicy Kale and Mushroom filling

1 tbsp sesame oil
1 bunch of kale
8 oz pkg or 4 cups chopped mushroom
green chili to taste
1 tablespoon of chopped ginger
some chopped parsley leaves
1/2 teaspoon salt or to taste
tobasco green sauce to taste

Heat oil add green chili and ginger, saute it for a few seconds.  Add parsley and saute it for a few seconds, add mushrooms and kale and saute for a few seconds.  Add salt and let it cook until all of the water has evaporated.  Turn the heat off when the curry is dry add some tobasco sauce and mix. 

To assemble the crepes put some filling in the center and fold the edges of the crepe over the filling.  Serve with chutney or tomato salsa.

Simple ingredients for healthy living

Note:  I usually buy buckwheat flour in small quantities.  It gets rancid very easily.  I store it in the refrigerator.