|per 1 serving|
|Fat 17 g||6 %|
|Saturated 7 g
+ Trans 0.3 g
|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 %|
|* DV = daily value|
Turkey buckwheat crêpe paninis
|Yield : 4 servings||Prep Time: 15 minutes|
|Level : Easy||Cook Time: 10 minutes|
|Rest time: 1 hour|
- 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
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.
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.