Delicious vegan buckwheat crepes filled with lightly spiced potato and lentil samosa filling. Gluten-free savoury crepes that are great for brunch, lunch or a light summery dinner.
Buckwheat flour is quite amazing. It’s gluten-free despite its misleading name that might suggest it contains ‘wheat’. It has higher protein content that most starch-based gluten-free flours which makes it somewhat more nutritious in that sense.
What I love most about buckwheat flour is the texture. I feel it’s really an ideal gluten-free flour to use for crepes. It develops somewhat of a viscosity when the crepe batter is allowed to rest for some time. This makes the consistency flexible which results in pliable crepes that don’t tend to break when cooked.
Leaving the crepe batter to rest is thus important in this recipe, as it is with classic crepe batters anyway. You may need to whisk the batter again after it has rested, and it may also need some more liquid added in as it will have thickened.
Filling possibilities for crepes, whether sweet or savoury, are endless. I often use samosa filling for various applications, aside from making samosas. As a savoury option, samosa filling in these crepes makes a delicious satisfying meal that is reminiscent of Indian masala dosas. The addition of lentils to the traditional potato filling boosts the protein content and makes it all the more hearty. I most often serve these vegan buckwheat crepes for brunch but it’s equally fantastic for lunch or even a light summery dinner.
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These buckwheat crepes contain almost 100% buckwheat (for flour content) with just 1 tablespoon of starch added in. They’re slightly different than the ones I made before with a flour mix. But the method of making them is the same and you might want to check out these tips in this video for how to cook them.
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For the crepes:
- 1 cup [150g] buckwheat flour
- 1 tablespoon tapioca starch or potato starch (cornstarch should be fine too)
- 1 tablespoon melted coconut oil (optional, can use other oil of choice)
- 1⁄2 cup [120ml] canned coconut milk* (or other non-dairy milk, see note)
- 1¼ cup [300ml] water*(see notes)
- 1 pinch salt
- Oil, for pan frying
For the filling:
- 1 tablespoon coconut oil (or other cooking oil)
- 1 small onion, finely chopped (1/4 cup)
- 1 teaspoon ginger paste (how to make homemade minced ginger)
- 2 cloves garlic, chopped, optional
- 400 g (14 oz.) potatoes (white, russet or red), peeled and diced into 1.5cm (1/2-inch) cubes
- ½ teaspoon turmeric powder
- ½ teaspoon coriander powder
- ⅓ teaspoon cumin powder
- ¼ teaspoon chili flakes, optional
- 200 g (1 cup) cooked brown or DuPuy lentils
- 40 g (1/4 cup) frozen green peas
- Salt to taste
- 5 - 6 sprigs fresh coriander (cilantro), finely chopped
Prepare the crepe batter.
In a large mixing bowl, mix the buckwheat flour, tapioca/potato starch and a pinch of salt. Make a well in the centre.
Add the oil (if using), the milk and a little of the water. Start to whisk to form a thick batter first. Then, add the remaining water while continuously whisking and drawing in the flour to form a smooth lump-free batter of thin consistency.
Let the batter rest for 30 minutes (up to an hour) while you prepare the filling.
Make the filling.
Heat 1 tablespoon coconut oil in a pan or skillet.
Add chopped onion and sauté for about 2 minutes. Add ginger-garlic paste and sauté for 30 seconds then add the coriander powder and cumin. Sauté a few minutes.
Add the potatoes followed by the turmeric powder.
Add a little salt and water. Stir and cover. Let cook on medium heat until potatoes are soft (about 12 – 15 minutes).
Stir occasionally and add more water if necessary.
Once potatoes are soft, mash them lightly with the cooking spoon or a potato masher. Then add the cooked lentils, green peas and chilli flakes.
Cook for a few more minutes then add the coriander leaves. Turn off the heat.
Make the crepes.
After the batter has rested, it will probably have thickened a little. Add a little water to the batter. The consistency should be thin/runny.
Brush a crepe pan or cast iron griddle with a little oil. Ladle on just enough batter to coat the base of the pan thinly. If the pan is light enough, tilt it to swirl the batter around. If not, use the back of a round cooking spoon to spread the batter evenly in a circular motion thinly on the pan.
Cook for about 30 seconds to one minute until a spatula glides easily underneath the crepe. If it feels sticky, allow the crepe to cook for a little longer. Once the spatula glides easily underneath the crepe, flip and cook the other side until golden and crispy.
Remove from the pan and set aside onto a plate. Stack the crepes on top of one another to keep them soft.
To serve, you may reheat the filling again then, fill the crepes, roll and enjoy.
*If using other non-dairy milk or homemade coconut milk (which is thinner than canned), replace all the water and the milk with 360 ml (1½ cup) total.