Recette
Nutrition facts
per 1 serving
Amount % DV*
Calories 330
Fat 17 g 6 %
Saturated 7 g
+ Trans 0.3 g
37 %
Polyunsaturated 0 g
Omega-3 0 g
Omega-6 0 g
 
Monounsaturated 0 g
Cholesterol 110 mg  
Sodium 770 mg 32 %
Carbohydrate 22 g 7 %
  Fibres 3 g 12 %
  Sugars 6 g
Protein 23 g
Vitamin A 10 %
Vitamin C 2 %
Calcium 15 %
Iron 15 %
* DV = daily value

Turkey buckwheat crêpe paninis

Time required: 1 hour 25 minutes
Yield : 4 servings Prep Time: 15 minutes
Level : Easy Cook Time: 10 minutes
  Rest time: 1 hour

INGREDIENTS

  • 250 mL (1 cup) buckwheat flour
  • 250 mL (1 cup) milk
  • 75 mL (1/3 cup) blonde beer
  • 2 eggs, beaten Pinch of salt
  • 5 mL (1 tsp.) olive oil 1 log Compliments goat cheese
  • 60 mL (1/4 cup) sundried tomato pesto
  • 200 g (7 oz.) thinly sliced turkey
  • 125 mL (1/2 cup) lightly packed shredded baby spinach leaves
  • 60 mL (1/4 cup) shredded fresh basil

PREPARATION

In a large bowl, whisk together flour, milk, beer, eggs, and salt. Cover and let rest in the refrigerator for 1 hour.

Heat a non-stick skillet or crêpe pan about 23 cm (9 inches) wide over medium heat. Brush skillet with olive oil. Pour about 125 mL (1/2 cup) crêpe batter into pan and tilt slightly in all directions to spread batter over entire surface.

Cook for about 2 minutes, or until small bubbles appear in the crêpe surface and edges are cooked. Turn over crêpe and continue cooking for about 30 seconds. Repeat with remaining batter.

Fill 4 crêpes with goat cheese, pesto, turkey, baby spinach, and basil. Fold in half and roll up to close.

Heat a non-stick skillet (preferably with ridges) over medium-high heat. Grill rolled crêpes for 1 minute per side or until golden. Cut each roll in half and serve with salad.

Tip:

Get a head start!

  • The crêpe batter can sit for longer than the time given. Prepare it in the morning and it will be ready for lunch or dinner.
  • You can also cook the crêpes ahead of time and freeze them (use sheets of wax paper to separate them). They’ll take only a few minutes to thaw.