Buckwheat Crêpes with Dairy-Free Ham & Cheese
Savory buckwheat crêpes filled with dairy-free ham and cheese, a classic French snack made allergen-friendly.
Ingredients
- 1 cup Buckwheat Flour
- 0.25 teaspoon Salt
- 1.5 cups Water
- 1 tablespoon Olive Oil
- 8 slices Dairy-Free Ham Slices (e.g., Tofurky)
- 1 cup Dairy-Free Cheese Shreds (e.g., Violife)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a bowl, whisk together the 1 cup Buckwheat Flour, 0.25 teaspoon Salt, and 1.5 cups Water until the batter is completely smooth. This should take about 1 minute.
- 2Place a 25.4 cm non-stick skillet or crêpe pan over medium heat. Add the 1 tablespoon Olive Oil to the pan and let it heat up until it shimmers, about 1 minute.
- 3Pour about 1/4 cup of the buckwheat batter into the center of the hot pan. Immediately swirl the pan to spread the batter into a thin, even circle about 20.32 cm in diameter.
- 4Cook the crêpe for 2 to 3 minutes, or until the edges begin to lift away from the pan and the bottom is a light golden brown. You may see small bubbles form on the surface.
- 5Carefully flip the crêpe using a spatula. Cook the second side for about 1 minute, just until set.
- 6Slide the cooked crêpe onto a plate. Place 2 slices of Dairy-Free Ham Slices and 1/4 cup of Dairy-Free Cheese Shreds onto one half of the crêpe.
- 7Fold the crêpe in half over the filling, then fold it in half again to create a quarter-circle shape. Repeat steps 5 through 8 with the remaining crêpes, 8 slices of Dairy-Free Ham Slices, and 1 cup of Dairy-Free Cheese Shreds until you have 4 filled crêpes.
- 8Serve the filled crêpes immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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