Breakfast · French · 10 min
Savory Buckwheat Crepes with Smoked Paprika Yogurt and Scallions
- Calories
- 120
- Protein
- 4g
- Carbs
- 18g
- Fat
- 3g
Ingredients
- 3 tbsp buckwheat flour
- 3 tbsp water
- 0.38 tsp canola oil
- 0.78 tbsp greek yogurt
- 0.25 tsp smoked paprika
- 1 pinch salt
- 1 tbsp scallions
Method
- 01In 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 at room temperature.
- 02While the batter rests, stir together the Greek yogurt, smoked paprika, and flaky sea salt in a separate small bowl until well combined.
- 03Heat a small non-stick skillet (about 6-inch) over medium heat. Add the canola oil and swirl to coat the skillet evenly.
- 04Pour the buckwheat batter into the center of the pan, tilting the pan immediately in a circular motion to create a thin, even layer.
- 05Cook for 1 to 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 to 60 seconds on the second side.
- 06Slide the crepe onto a plate. Dollop the smoked paprika yogurt over one half of the crepe and sprinkle with sliced scallions.
- 07Fold the crepe in half over the filling, then in half again to form a triangle, and serve immediately.
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