Buckwheat crepes with spicy green bean filling

  • 1 hr 25 mins cooking
  • Serves 6
  • Print


Buckwheat crepes with spicy green bean filling
  • 1/2 cup (80g) wholemeal plain flour
  • 1/2 cup (75g) buckwheat flour
  • 1 egg, beaten lightly
  • 15 gram butter
  • 1 1/2 cup (375ml) milk
  • 100 gram oyster mushrooms
  • 300 gram green beans
  • 2 teaspoon vegetable oil
  • 1 medium_piece brown onion (150g), chopped finely
  • 2 clove garlic, crushed
  • 1 small_piece red capsicum (150g), chopped finely
  • 2 teaspoon garam masala
  • 2 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon chilli powder
  • 5 medium_piece tomatoes (950g), peeled, chopped finely
  • 1 tablespoon tomato paste
  • 1/2 cup (100g) drained canned corn kernels
  • 1/2 cup (125ml) plain yogurt


Buckwheat crepes with spicy green bean filling
  • 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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