Ingredients
For the batter
- 330 g buckwheat flour
- 10 g coarse salt
- 50 ml cold water
- 15 ml beetroot juice
- 1 egg
For the filling
- 1/2 squash
- 2 parsnips
- 100 g fresh spinach
- 150 g sheep's cheese
Servings: crêpes
Units:
Instructions
For the batter
- Mix the flour and coarse salt in a bowl.
- Whisk in the water in two or three stages while mixing the mixture. Add the egg and beetroot juice and continue to mix well to obtain a smooth paste.
- Filter and leave to rest for 1 hour in a cool place.
- Grease a large pan with coconut oil or olive oil.
- Pour in a ladleful of dough, wait until the cake has coloured around the edges and bubbled in the centre before turning it over. Let it cook for about 1 minute more.
- Set them aside on a plate.
For the filling
- Wash the vegetables and peel the skin of the squash.
- Using a peeler, cut thin strips of squash and parsnips.
- Steam them for 10 minutes, then cool them off in cold water.
- Spread the pancakes with sheep's cheese, then arrange the vegetable strips and some spinach leaves. Drizzle with olive oil and season with salt and pepper.
- Roll the filled pancakes and cut them into small slices.
What do you think?