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Buckwheat Crêpes with Cashew-Chive Pesto and Marinated Yellow Tomatoes
© Phoebe Lapine

Buckwheat Crêpes with Cashew-Chive Pesto and Marinated Yellow Tomatoes

  • SERVINGS: Makes 8 crêpes

Instead of the chunky salad, you could also serve these stuffed crêpes with a loose sauce, for dipping.


  1. 3/4 cup buckwheat flour
  2. 2 large eggs
  3. 1 1/3 cups milk
  4. 1 small garlic clove
  5. 1/4 cup roasted cashews
  6. 1 cup tightly packed basil leaves
  7. 1 cup snipped chives
  8. Juice from half a lemon
  9. 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
  10. Salt
  11. 1 pint yellow cherry tomatoes, halved
  12. 1 tablespoon balsamic vinegar
  1. In a medium bowl, whisk the buckwheat flour with the eggs and half of the milk until lump-free. Add the remaining milk and whisk until smooth. Refrigerate the batter for 20 minutes.
  2. Meanwhile, in a small food processor, pulse the garlic with the cashews until finely chopped. Add the basil, chives, lemon juice and 1/4 cup of olive oil; season with salt and puree until smooth.
  3. In a medium bowl, toss the tomatoes with the vinegar and 1 tablespoon of olive oil; season with salt.
  4. Line a plate with wax paper. Heat an 8-inch nonstick skillet and lightly brush with olive oil. Add 1/4 cup of the batter to the skillet and swirl to coat the pan. Cook over moderate heat until the edges begin to pull away from the pan, 30 seconds to 1 minute. Flip the crêpe and cook 30 seconds to 1 minute longer. Transfer the crêpe to the prepared plate and repeat with the remaining batter.
  5. Slather each crêpe with 1 tablespoon of the pesto and fold into quarters. Serve on a platter with the cherry tomatoes on top.