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A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More
Prep Time
15 min
Total Time
10 min
Serves
4

Ingredients

250 ml
buckwheat flour
250 ml
milk
75 ml
blonde beer
2
egg(s)
1 pinch
salt
5 ml
olive oil
1 log
goat cheese
60 ml
sundried tomato pesto
200 g
turkey
125 ml
baby spinach leaves
60 ml
basil

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.
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Nutritional facts