EASY VEGETARIAN GLUTEN FREE CREPES | STUFFED BUCKWHEAT CREPES

Heat a pan and add vegetable oil or ghee.

Add chopped onion and cook until slightly golden.

Add chopped leeks, mix well, and cover with a lid to cook for a few minutes.

If the vegetables get dry, add a little bit of water to steam them.

Mix well, cover with the lid again, and add chopped mushrooms.

Add thyme, salt, and pepper to taste, mix well, and let cook for a few additional minutes until mushrooms are cooked.

Prepare the crepe by heating a pan with a little bit of oil or ghee.

Add grated cheese to the hot crepe and let it melt.

Once the cheese is melting, add the cooked vegetables on top.

Flip the sides of the crepe to make it look nice and beautiful, cooking for a few minutes until ready to serve.

For the second option, add an egg in the middle of the hot crepe once it is heated.

Spread the egg whites around the yolk to ensure it cooks properly.

Season the egg with salt and pepper to taste.

Once the egg whites are cooked, add the vegetables around the yolk.

Flip the sides of the crepe around the yolk after about a minute, being careful not to break the yolk.

Equipment Needed

Spice Level:

Dietary