Veggies Voila! Buckwheat Crepes
Ingredients
- 2 large eggs
- 1¼ cups soy free oat milk
- ½ cup buckwheat flour
- ¼ cup all-purpose flour
- 3 tablespoons olive oil
- ¾ teaspoon salt
- ¾ teaspoon black pepper
- 1 package (8 ounces) DOLE® Mushrooms, stems trimmed and thinly sliced
- ½ cup chopped DOLE® Red Onion
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- 1 bunch DOLE® Asparagus, cut into 1-inch pieces (about 2 cups)
- ½ cup chopped DOLE® Carrots
- ½ cup chopped DOLE® Celery
- 2 cups packed chopped DOLE® Baby Spinach
- Nonstick cooking spray
- ¾ cup fat free ricotta cheese
Directions
- Purée eggs, milk, flours, 2 tablespoons oil, and ¼ teaspoon each salt and pepper in a blender on high until smooth, scraping down sides with rubber spatula; cover and refrigerate 30 minutes. Makes about 3 cups.
- Heat remaining 1 tablespoon oil in a large skillet over medium-high heat; add mushrooms, onion, rosemary, thyme, and remaining ½ teaspoon each salt and pepper; cook 6 minutes or until mushroom liquid has evaporated and mushrooms start to brown, stirring frequently. Add asparagus, carrots and celery; cook 4 minutes or until tender, stirring frequently. Add spinach; cook 1 minute or until spinach is wilted. Makes about 2½ cups.
- Heat crêpe pan or medium nonstick skillet over medium heat; spray with nonstick cooking spray. Pour 3 tablespoons batter into center of pan; quickly swirl pan so batter forms a thin, even layer. Cook 1½ minutes or until bottom of crêpe is lightly browned and top appears dry. Gently lift 1 edge of crêpe with rubber spatula; grab crêpe with fingers and flip. Cook 20 seconds or until bottom is lightly browned; transfer to plate and cover to keep warm. Repeat with nonstick cooking spray and remaining batter to make 11 more crêpes, stacking and covering crêpes to keep warm. Makes 12 crêpes.
- Place 1 crêpe on work surface; spoon about 1 tablespoon ricotta and ¼ cup vegetable filling down center; fold sides of crêpe over filling. Repeat with remaining crêpes and filling.