Dinner ideas

Buckwheat crepes with spicy green bean filling

buckwheat crepes with spicy green bean filling
1H 25M



1.Combine flours in medium bowl. Gradually stir in combined egg and milk; blend or process until smooth. Cover; stand 30 minutes.
2.Pour 2 to 3 tablespoons of the batter into heated oiled small heavy-base frying pan; cook until browned lightly underneath. Turn crepe; brown other side. Repeat with remaining batter. You will need 12 crepes for this recipe. [Can be made 2 days ahead to this stage and refrigerated, covered, layered with greaseproof paper.]
3.Meanwhile to make spicy green bean filling; Cut beans lengthways into strips; cut strips in half. Boil, steam or microwave until tender. Heat oil in medium saucepan; cook onion, garlic and capsicum, stirring, over medium heat about 2 minutes or until onion is soft.
4.Add spices, tomato, paste and corn; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Add beans; stir until hot. Remove from heat; gradually stir in yogurt.
5.Divide spicy green bean filling between crepes; fold crepes into quarters.
6.Heat butter in small saucepan; cook mushrooms, stirring, over medium heat about 3 minutes or until tender. Serve with crepes.

Unfilled crepes can be frozen up to 2 months.


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