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Author Notes: Full of fiber, vitamins, and minerals, buckwheat is a grain that is too often overlooked. Most people have never cooked with it or encountered it in restaurants. In this recipe, I turn buckwheat pancake mix into crepes and stuff them with healthful vegetables such as asparagus and immunity-boosting shiitake mushrooms. More recipes at www.FoodTrients.com —Grace O
- 2 Eggs (medium size)
- 1 pinch Salt
- 2/3 cup Buckwheat pancake mix
- 3 tablespoons Peanut oil
- 1 teaspoon Garlic (minced)
- 1 tablespoon Ginger-root (grated)
- 1/2 cup Leaks chopped (white part only)
- 1 cup Shiitake mushrooms (chopped)
- 1 cup Asparagus (thinly sliced into 2-inch strips)
- 1 teaspoon Sesame oil
- 2 teaspoons Sugar
- 2 tablespoons Soy sauce
- 2 cups Bok choy (thinly sliced into 2-inch strips)
- 1/2 cup Jicama (shredded)
- Canola oil cooking spray
- Peanut sauce (prepared or homemade)
- To make the crepe batter, beat the eggs together with the salt and milk. Blend in the pancake mix until smooth. Let batter sit for 1 hour at room temperature.
- To make the filling, heat the peanut oil in a large skillet over medium-high heat. Quickly sauté the garlic, ginger, and leeks for 2-3 minutes. Add the mushrooms, asparagus, and carrots and cook 3-5 minutes. Stir in the sesame oil, sugar, and soy sauce and cook for 2 minutes. Add the bok choy and remove skillet from heat. Stir in jicama.
- To make each crepe, coat a nonstick 9-inch crepe pan with cooking spray and place over medium heat. Pour 1/4 cup batter into pan, rotating pan to distribute batter evenly. Cook until bottom of crepe is browned and batter is cooked through, about 3-4 minutes. Repeat to make additional crepes.
- To make a homemade peanut sauce, combine 3/4 cup water, 2 Tbs. soy sauce, 5 Tbs. peanut butter, and 3 Tbs. sugar in a saucepan and simmer until thick, about 5 minutes.
- To assemble, lay each crepe on a serving platter. Lay about 1 cup of vegetable filling down the middle of each crepe and wrap crepe edges over vegetables. Drizzle crepes with peanut sauce.