John Myers
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Buckwheat Crepes with Mediterranean Filling with Mint Cucumber
The perfect buckwheat crepes with mediterranean filling with mint cucumber recipe with a picture and simple step-by-step instructions.
Buckwheat crepes
- 3 Eggs
- 70 ml Water
- 1 pinch Salt
- 130 g Buckwheat flour
- 2 tbsp Wheat flour
- Milk
- 1 tbsp Fresh dill, finely chopped
- 1 tbsp Leaf parsley, finely chopped
- Oil
filling
- 150 g Sheep feta
- 3 tbsp Turkish yogurt 10%
- 1 Garlic clove, finely grated
- 1 tbsp Lime zest
- 100 g Pickled, dried tomatoes, very finely chopped
- Salt
- Pepper
- 100 g Herbal olives, cut into fine rings
Mint cucumber
- 2 Mini cucumbers
- 2 tbsp Yogurt 10%
- 10 sheet Fresh mint, finely chopped
- Salt
- Pepper
Buckwheat crepes
- Mix the buckwheat flour with the salt and the wheat flour well. Whisk the eggs well with the water, gradually add the flour and then stir in enough milk in sips until the batter is very runny. Let the dough rest for at least 60 minutes. Just before preparation, fold in the herbs.
- Now stand a pan on the stove over medium heat, add a few drops of oil and wipe off the excess oil with kitchen paper. there must be no oil to be seen. Now remove the pan from the heat and put a ladle of the batter into the pan, move the pan so that the batter is well distributed and then put it back on the stove.
- When the dough is well thickened, turn the crepe over and fry again for about 1 minute on the other side, then take it out of the pan and place on a wire rack and let it cool down well. Do the same with the rest of the dough.
filling
- Put the sheep feta in a bowl and mash it with a fork. Add the yoghurt, the lime zest, the garlic and the tomatoes and work with a fork to a smooth mass, season with salt and pepper. First put the olive rings separately.
Mint cucumber
- Peel the cucumber and grate finely. Mix the yogurt with the chopped mint and season with salt and pepper. Squeeze out the grated cucumber a little and then mix with the mint yoghurt and leave to stand in the refrigerator for an hour.
assembly
- Brush the crepes with the feta mixture and sprinkle with a few olive rings. Wrap each crepe in a piece of cling film and close like a candy and let it sit in the refrigerator for at least 2 hours.
Arrangement
- Put some of the mint cucumber on a plate. Take the crepes out of the foil, cut them diagonally and serve with the mint cucumber and decorate a little.
- The crepes are also wonderful for a picnic or to take to work as a snack.
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