breakfast

Savory Buckwheat Crepes with Smoked Paprika Yogurt and Scallions

Name: Savory Buckwheat Crepes with Smoked Paprika Yogurt and Scallions
Ingredients: 0.1 tbsp (16 g) Buckwheat flour; 0.2 tbsp (45 g) Water; 1.3 tbsp (30 g) Plain Greek yogurt, 2% fat; 0.1 /4 tsp Smoked paprika; 0.1 tbsp (5 g) Scallions, thinly sliced (green parts only); 0.4 /2 tsp (2.5 g) Neutral oil (like canola or vegetable), for cooking; Pinch Flaky sea salt

Nutrition

119

kcal

Calories

Protein

19.4

Carbs

2.5

Fat

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Ingredients(7)

Buckwheat flour0.1 tbsp (16 g)

Water0.2 tbsp (45 g)

Plain Greek yogurt, 2% fat1.3 tbsp (30 g)

Smoked paprika0.1 /4 tsp

Scallions, thinly sliced (green parts only)0.1 tbsp (5 g)

Neutral oil (like canola or vegetable), for cooking0.4 /2 tsp (2.5 g)

Flaky sea saltPinch

Instructions

In a small bowl, whisk together the buckwheat flour and water until you have a smooth, pourable batter, about the consistency of heavy cream. Let it rest for 5 minutes.

While the batter rests, in a separate tiny bowl, stir together the Greek yogurt and smoked paprika until well combined. Season with a pinch of flaky sea salt.

Heat a small non-stick skillet (about 6-inch) over medium heat. Add the neutral oil and swirl to coat the bottom. Once shimmering, pour in the buckwheat batter, tilting the pan to create a thin, even layer. Cook for 1-2 minutes, until the edges start to lift and the bottom is lightly golden. Carefully flip the crepe with a spatula and cook for another 30-60 seconds on the second side.

Slide the crepe onto a plate. Dollop the smoked paprika yogurt over one half of the crepe and sprinkle with the sliced scallions. Fold the crepe in half, then in half again to form a triangle, or simply fold it over once.

Serve immediately, with any remaining yogurt on the side for dipping.