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Turkey buckwheat crêpe paninis

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.