Name: Buckwheat crepes with spicy green bean filling
Cook time: 85 min
Total time: 85 min
Yield: 6
Ingredients: 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

Ingredients

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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