- Prep Time
- 15 mins
- Total Time
- 10 mins
- Serves
- 4
Ingredients
- 250
- buckwheat flour
- ml
- 250
- milk
- ml
- 75
- blonde beer
- ml
- 2
- egg(s)
- 1
- salt
- pinch
- 5
- olive oil
- ml
- 1
- goat cheese
- log
- 60
- sundried tomato pesto
- ml
- 200
- turkey
- g
- 125
- baby spinach leaves
- ml
- 60
- basil
- ml
Directions
- Step 1
- In a large bowl, whisk together flour, milk, beer, eggs, and salt. Cover and let rest in the refrigerator for 1 hour.
- Step 2
- 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.
- Step 3
- 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.
- Step 4
- Fill 4 crêpes with goat cheese, pesto, turkey, baby spinach, and basil. Fold in half and roll up to close.
- Step 5
- 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.
