These buckwheat crêpes are stuffed right in the skillet so the heat of the stove melts the cheese. Slideshow:  Gluten-Free Recipes 

Phoebe Lapine
October 2013

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© Phoebe Lapine

Recipe Summary

total:
40 mins
Yield:
Makes 8 crêpes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Meanwhile, heat the 1 tablespoon of olive oil in a large nonstick skillet. Add the garlic and cook over moderately high heat until fragrant, about 1 minute. Add the arugula and sauté until wilted, about 2 minutes. Season with salt.

  • 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.

  • Sprinkle 1/4 cup of cheese over the crêpe followed by 2 tablespoons of arugula. Fold the crêpe in half. Slide the crêpe onto a serving platter. Repeat with the remaining batter and filling and serve.

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