Photo: Medhi jyoti · CC BY-SA 4.0 · Wikimedia Commons

Sikkim · Breakfast

Buckwheat Crepes

Traditional 17. Buckwheat Crepes recipe

🧺 Ingredients

• 1 cup buckwheat flour (120g)
• ½ cup all-purpose flour (60g)
• 1 small onion (50g), finely diced
• 2 green chillies (8g), minced
• ½ inch ginger (4g), minced
• 2 tbsp grated carrot (20g)
• 2 tbsp fresh coriander (3g), chopped
• ½ tsp salt (3g)
• ¼ tsp black pepper
• ¾ cup water (180ml)
• 1 tbsp oil (15ml)
• Oil or ghee for cooking crepes (100ml total)

👩‍🍳 How to make Buckwheat Crepes

1. Combine buckwheat flour, all-purpose flour, salt, and black pepper in bowl.
2. Make well in center; add water gradually while stirring until smooth batter forms.
3. Fold in onion, green chillies, ginger, carrot, and coriander.
4. Add 1 tbsp oil; mix well.
5. Let batter rest 5 minutes (flour hydrates).
6. Heat tava or non-stick pan over medium heat; lightly oil.
7. Pour ¼ cup batter onto hot surface; spread gently with back of spoon to 15cm circle.
8. Cook 2 minutes until bottom is light golden and set.
9. Flip carefully; cook other side 1–2 minutes until light golden.
10. Transfer to plate; keep warm.
11. Repeat with remaining batter (should make 8 crepes).
12. Serve hot with gundruk pickle or yogurt.
13. ---

Track the macros of Buckwheat Crepes and 100s of Indian dishes with Nutri Macro India.