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🍰 Savory Buckwheat Crepes with Pumpkin Filling

509 kcal · 30 min · 4 servings

Ingredients

• 125 g buckwheat flour
• 2 pinches salt
• 2 eggs
• 400 g pumpkin flesh (e.g. Hokkaido)
• 1 shallot
• 1 clove garlic
• 3 tbsp vegetable oil
• salt
• pepper (from the mill)
• 200 g crème fraîche
• 1 tsp lemon juice
• 125 ml cider
• 4 tbsp butter (for frying)
• 50 g cress (for garnish)

Instructions

1. 1. Put the flour, salt, and eggs into a large bowl.
2. 2. Gradually mix in about 180 milliliters of water using a hand mixer until a smooth batter forms.
3. 3. Let the batter rest in the refrigerator for about 3 hours.
4. 4. Finely grate the pumpkin flesh using a kitchen grater.
5. 5. Peel the shallot and garlic and dice them finely.
6. 6. Heat 2 tablespoons of oil in a pan.
7. 7. Sauté the chopped shallots and garlic until translucent.
8. 8. Add the grated pumpkin and cook for another 5 to 6 minutes.
9. 9. Season the mixture with salt and pepper.
10. 10. Remove the pan from the heat and let the mixture cool down slightly.
11. 11. In a bowl, mix the cooled pumpkin mixture with the crème fraîche.
12. 12. Season the pumpkin cream with lemon juice.
13. 13. Stir the remaining oil into the batter using a wooden spoon.
14. 14. Add enough cider (apple wine) until the batter is firm but still sticks to the spoon.
15. 15. Fry 8 thin crepes one by one in a pan with butter.
16. 16. Spread the pumpkin mixture onto the finished crepes and fold them.
17. 17. Place two crepes on each plate.
18. 18. Garnish the dishes with cress.
19. 19. Serve the crepes with a dollop of sour cream if desired.

Nutrition per serving

• kcal: 509
• Protein: 8 g · Fett/Fat: 37 g · Carbs: 35 g